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Capriotada
 

Capriotada

Both sweet and savory, this bread pudding contains raisins, pecans, cheese, and spices.

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  • Serves: 16

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 16

Serving Size: 2x3-inch square

Amount Per Serving
 
Calories:
310 
Calories from Fat:
140 
Total Fat:
15g 
Saturated Fat:
6g 
Cholesterol:
65mg 
Sodium:
220mg 
Total Carbs:
35g 
Dietary Fiber:
2g 
Sugars:
17g 
Protein:
8g 

DIRECTIONS

  1. Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with vegetable cooking spray.

  2. Place bread in a large bowl; drizzle with 4 tablespoons of the butter and toss to coat. Place bread in two large baking pans and bake, 10 minutes, stirring once, until lightly toasted. Set aside to cool slightly. Maintain oven temperature.

  3. Combine the bread, pecans, raisins, farmer cheese, and Monterey Jack cheese in a large bowl and toss together.

  4. Whisk together milk, SPLENDA® Brown Sugar Blend, remaining 4 tablespoons butter, eggs, cinnamon, cloves, orange zest, lemon zest, and vanilla in a large bowl. Add milk mixture to bread mixture, stirring to combine. Let stand 10 minutes, stirring occasionally, until most of liquid is absorbed. Spoon into prepared dish.

  5. Bake 40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.

INGREDIENTS

  • 1 (1 pound) loaf white sandwich bread, cut into 1-inch pieces
  • 4 tablespoons unsalted butter, melted
  • 1 cup chopped pecans
  • 1/2 cup raisins
  • 1/2 cup crumbled farmer cheese
  • 1/3 cup shredded Monterey Jack cheese
  • 4 cups 1% milk
  • 1 cup SPLENDA® Brown Sugar Blend
  • 4 tablespoons unsalted butter, melted
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 tablespoon fresh grated orange zest
  • 1 1/2 teaspoons fresh grated lemon zest
  • 2 teaspoons vanilla extract

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