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Category: Desserts

Sonora Cafe Capirotada

Sonora Cafe Capirotada
Clarence Williams / Los Angeles Times

Dear SOS: Sonora Cafe in Hollywood serves the best bread pudding made with brioche. May we have the recipe? Mary Joiner West Los Angeles Dear Mary: The "capirotada" (bread pudding) served at Sonora Cafe has many fans, including yours truly. ... Read more

Total time: 2 hours | Serves 10 to 12

Apricot filling

  • 2 cups granulated sugar
  • 1 cup water
  • 1/2 cup dried apricots

Step 1Bring sugar and water to boil. Add dried apricots. Reduce heat to medium-low and simmer until apricots are soft, about 20 minutes. Let apricots cool in syrup. Drain apricots and chop.

Butterscotch sauce

  • 1 1/2 cups brown sugar, packed
  • 1/4 cup water
  • 6 tablespoons butter
  • 1 1/2 cups whipping cream
  • 1 tablespoon cider vinegar

Step 1Combine sugar and water in 3-quart saucepan. Stir over low heat until sugar dissolves, about 2 minutes. Increase heat and bring mixture to boil. Remove from heat and cool 5 minutes. Return Sauce to medium-low heat. Gradually add butter, stirring continuously, until mixture reaches rolling boil; boil 2 minutes. Add cream and vinegar, stirring continuously. Boil 1 minute longer. Set aside.

Custard filling

  • 6 eggs
  • 4 cups whipping cream
  • 1/2 cup granulated sugar
  • 2/3 cup flour

Step 1Beat eggs. Mix in cream, sugar and flour. Refrigerate until ready to use.

Assembly

  • 1 large loaf brioche or loaf French bread
  • 1 Golden Delicious apple, cored, peeled and shredded
  • 1/2 cup raisins
  • Whipped cream

Step 1Trim crusts from bread. Cut into 1/2-inch-thick slices. Layer 1/3 bread slices on bottom of 13x9-inch glass baking dish, covering bottom completely. Do not overlap bread slices. Sprinkle 1/2 apple, 1/4 cup raisins and 1/2 Apricot Filling over bread. Pour 1/3 of Butterscotch Sauce over fruit. Top with 1/2 Custard Filling. Place another 1/3 bread slices over fruit-custard mixture. Top with remaining apple, raisins, Apricot Filling, then 1/3 Butterscotch Sauce and remaining Custard Filling. Arrange last of bread over top to cover. Top with remaining Butterscotch Sauce.

Step 2Bake at 325 degrees until custard is set, about 1 hour. Pudding is done when skewer inserted in center comes out clean. If pudding browns too quickly, cover loosely with foil and continue baking. Cool 20 minutes. Serve with whipped cream.

Each of 12 servings:
731 calories; 138 mg sodium; 273 mg cholesterol; 49 grams fat; 71 grams carbohydrates; 6 grams protein; 0.18 gram fiber.
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