Capirotada (Mexican Bread Pudding)

Serving of Capirotada topped
with whipped cream. 

Ingredients:
butter for greasing casserole dish
4 slices of white or sourdough bread, toasted
3 cups milk
1/4 cup raisins
1/3 cup chopped pecans
3 ounces of cream cheese
1 cup packed brown sugar
1 teaspoon nutmeg
1 1/2 teaspoons cinnamon
3 eggs, well beaten
1 teaspoon vanilla
1/4 cup melted butter
whipped cream (if desired)


Method:
Preheat oven to 350*. Grease the bottom and sides of a 2 quart dish with butter. Cut the crusts off of the toasted bread. Cut the bread into small squares and place into the buttered dish. Heat the milk in a saucepan, on top of the stove, until scalded. (a "skin" will form on top of the milk) Remove saucepan from heat and carefully remove the skin from the top of the milk. Pour over the bread and let soak for 10 minutes. Combine the raisins and pecans. Sprinkle over the milk and bread. Cut the cream cheese into small cubes and scatter on top of bread mixture. Stir together the sugar and spices. Stir in the eggs and melted butter. Pour over ingredients in dish, stirring lightly, until well blended. Bake for 40 - 50 minutes, or until a knife inserted halfway between rim of dish and center of the custard, comes out clean.

Baked custard

Serve warm or cold. If desired, top with a dollop of whipped cream. Serves 6 - 8.

Notes: 
This desert tastes good warm or cold. (I like it for breakfast.) 
My husband didn't think he would like bread pudding, so he was pleasantly surprised when he tried this version.