Mexican Bread Pudding (Capirotada)

The recipe below can be found in Death in the Science Classroom. 

 
The Smashwords Summer/Winter sale is through July.  Get your free copy of Death of a Foster Child by clicking here.

This book explores a tragedy resulting from a teacher being falsely accused. Rick Podowski, the head grievance representative for the teacher’s union enters the science lab and finds the body of the teacher hanging by a braided rope from the metal frame of the overhead florescent light fixture.

As Rick and his friends investigate, they find Dan Longreen's secret. He has been charged with sexual misconduct concerning three young girls in his Las Vegas classroom. Even though proven innocent, a small group of parents forced his resignation. He accepts a job in San Jose, California, and is creating a new life. Suddenly, he starts to receive threatening emails and there are questions about his death.

Did someone stage the suicide? Was the principal putting extreme pressure on Dan to resign to protect his forthcoming promotion or was the suicide related to Longreen's fiancée?

Capirotada

Capirotada is Mexican bread pudding traditionally served at Lent, but it's delicious at any time during the year.   It can be served with a late harvest Zinfandel. 

Serves 8

10 tablespoons (1-1/4 sticks) unsalted butter

1/4 cup vegetable oil

16 3x2x1/2-inch slices French bread from about three 6 to 7-inch-long French rolls

2 cups (packed) dark brown sugar

1-1/2 cups water

3 cinnamon sticks

1/2 cup raisins

3/4 cup pecans

4 ounces mild cheddar cheese thinly sliced, room temperature

sour cream (optional)

Preheat oven to 350 F. Melt 4 tablespoons butter in small saucepan over medium-low heat. Whisk in corn oil. Brush large rimmed baking sheet with some of butter mixture. Arrange bread slices on sheet. Brush bread generously with remaining butter mixture.

Bake bread slices 10 minutes; turn slices over and bake until golden and crisp, about 5 minutes longer. Cool. Arrange bread in 15x10x2-inch glass baking dish. Maintain oven temperature.

Bring brown sugar, 1-1/2 cups water, cinnamon sticks, and 6 tablespoons butter to boil in medium saucepan, stirring until sugar dissolves. Boil until syrup is reduced to 2 cups, stirring occasionally, about 15 minutes.

Gradually pour warm syrup over bread slices, allowing some of syrup to be absorbed before adding more. Sprinkle raisins and pecans over. Cover dish with foil and bake until bread is slightly softened and syrup is bubbling, about 25 minutes. 

Place 2 bread slices on each plate; spoon some of syrup, raisins, and nuts over. Top each with cheddar cheese. Serve with sour cream if desired.