CAPIROTADA (Mexican bread pudding)
1 L whipping cream, or half and half
1 cup white sugar
1 cup piloncillo (panela) syrup
1 T vanilla
6 cups brioche or other sweet bread, chopped into 1 cm pieces
1 cup toasted hazelnuts
½ cup each chopped dried blueberries, cherries and cranberries
500g piloncillo (or panela - both available at Latin food markets)
2 star anise
peel of 1/3 lime
1 cinnamon stick
3 cups water
Place piloncillo, anise, lime peel, cinnamon and water in pot. Simmer until sugar is
melted and then reduce to around 2 cups of liquid (10 minutes). Strain.
Measure 1 cup of syrup. Add fruit and let soak 10 minutes.
Whisk eggs, cream, sugar, 1 cup piloncillo syrup with fruit, and vanilla in large bowl to
blend. Add bread and nuts; stir to coat. Let stand at room temperature 30 minutes.
Preheat oven to 375°F. Butter 13x9x2-inch baking dish. Transfer bread mixture to
prepared dish. Bake until puffed and golden and toothpick inserted into center comes out
clean, about 40 minutes. Cool slightly. Cut into 6 to 8 pieces.
Serve warm with additional piloncillo syrup and crème fraiche or vanilla ice cream.