Capirotada Recipe

• 6 cups Stale Mexican Bread (cut into large chunks)
• 1 cup Raisins (soaked in warm water to soften)
• 2 large Apples (peeled, cored and chopped)
• 1/2 cup Queso Fresco (crumbled)
• 2/3 cup Pecans (chopped)
• 1/4 cup Butter
• 1-1/4 cup Water
• 2 cups Brown Sugar
• 1 Cinnamon Stick
• 1 tbsp Orange Zest
• 1 tsp Lemon Zest
• 1 tsp Cinnamon
• 1 tsp Anise Seeds
• 1/2 tsp Cloves
• 1/4 cup Sherry
• 4 egg yolks
• 4 cups Milk
• 1 pinch Salt

• Take butter in a large sauté pan and heat it over medium flame till it gets melted.
• Add the bread pieces and fry them until golden.
• Now take a small saucepan, combine water, anise seeds and cinnamon stick. Boil gently until the liquid becomes syrupy, about 6 minutes.
• In a large bowl, combine apples, pecans, raisins, zest and cheese.
• Sprinkle cloves and cinnamon over the top of the fruit mixture and toss to incorporate. Add in bread and carefully fold all ingredients together.
• Pour half of the bread mixture into a large, buttered baking dish and pour half of the syrup over it. Add the remaining bread mixture and the remaining syrup.
• Bake for 35 minutes in an oven pre-heated to 350 degrees.
• Beat egg yolks until foamy and smooth. Add in milk, salt and 1/4 cup sherry.
• Whisk until smooth. Pour over partially cooked bread and bake for another 35 minutes or until top is golden.