MEXICAN CAPIROTADA
This is a traditional Mexican bread pudding served during Lent. It is commonly made with piloncillo (Mexican brown sugar).
Provided by dromero1013
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
- Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
- Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 49.6 g, Cholesterol 60.5 mg, Fat 29 g, Fiber 2.5 g, Protein 11 g, SaturatedFat 14.8 g, Sodium 590.3 mg, Sugar 27 g
CAPIROTADA DE NORTENO
From the Border Cookbook, posted for ZWT 3, Mexico. This is a version of Mexican bread pudding from Northern Mexico, using oranges.
Provided by pattikay in L.A.
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- place the raisins in a small bowl and pour the brandy over them. set aside.
- preheat oven to 350. butter a baking dish.
- tear the bread into bite size pieces. transfer the bread to the baking dish.
- add the pecans and the cheese to the bread, mixing both in lightly.
- scatter the raisins over the top, including any brandy not absorbed by the fruit.
- pour the sugar into a large, heavy saucepan. warm over medium high heat till the sugar melts and turns a deep golden brown, about 8 - 10 minutes.
- stir occasionally to ensure even melting.
- pour the water into the molten sugar, standing back from the pan to avoid the steam that will rise as the water hits the sugar.
- the mixture will partially solidify.
- continue cooking till liquid again, stirring occasionally. add the orange juice, butter, vanilla and spices to the syrup.
- ladle the syrup carefully over the bread.
- when the preparation is complete, the syrup should be about level with the top of the bread.
- if any bread pieces aren't coated, push them into the syrup.
- bake for 20-25 minutes, till the syrup has absorbed and the cheese has melted into the pudding.
- serve the pudding hot, topped with whipped cream if you like.
Nutrition Facts : Calories 519.2, Fat 16.5, SaturatedFat 7.3, Cholesterol 32.6, Sodium 322.7, Carbohydrate 78, Fiber 2, Sugar 60.1, Protein 7.3
CAPIROTADA
Capirotada is a classic Mexican bread pudding served during Lent. This version combines raisins, nuts, coconut, and bananas in a sweet custard.
Provided by Josef Centeno
Yield Serves 12
Number Of Ingredients 17
Steps:
- Heat the oven to 350° F.
- Put the piloncillo and water in a saucepan over medium heat, and cook, stirring occasionally, until the sugar is dissolved. Remove from the heat and set aside.
- In a large bowl, mix together the torn bread, raisins, peanuts, and coconut. Gently mix in the queso fresco and bananas.
- In another large bowl, whisk together the piloncillo syrup, cream, milk, eggs, granulated sugar, brown sugar, cinnamon, cloves, and salt until thoroughly mixed.
- Put the torn bread mixture into a deep 9" x 13" baking dish. Pour the cream mixture over the bread mixture. Cover with foil and bake for 40 minutes. Remove the foil and bake, uncovered, until the bread pudding is golden brown, an additional 25 minutes.
- Serve immediately with whipped cream, if desired. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in a 325° F oven.
CAPIROTADA (MEXICAN BREAD PUDDING)
Capirotada is a seasonal dish eaten for Lent or Cuaresma, a time of the year when many Mexican households whip up meatless meals on Fridays. This cinnamon-scented bread pudding is a balance of textures, and sweet and slightly savory flavors. Its array of garnishes vary, and families debate which ingredients should make the cut and which should be forgotten. In Zacatecas, Mexico, onion is an unexpected ingredient that ties together the piloncillo and cheese. This dish can be made traditional or plant-based by selecting dairy-based or vegan butter and cheese. The key ingredient is a stale or lightly toasted baguette, birote or bolillo, which absorbs sweet piloncillo syrup melded with melted cheese, and holds up your chosen ingredients.
Provided by Jocelyn Ramirez
Categories casseroles
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Add the apple, onion, piloncillo, cinnamon, cloves, salt and 1 whole peeled banana to a medium pot. Depending on what type of bread you are using, add 6 cups water (if using bolillos or birotes) or 7 cups (if using a dense baguette) to the pot. Cover and bring to a boil, then turn to medium-low to simmer for 15 minutes, until the piloncillo has dissolved and the liquid becomes fragrant. Turn off the heat and let steep for 5 minutes.
- Pour the liquid through a strainer or colander, reserving the liquid and discarding the solids. Thinly slice the remaining 2 bananas and set aside.
- Grease a 9-by-13-inch baking dish with the butter, and line the bottom of the dish with a half of the bread cubes. (You'll need enough to cover the bottom of the dish in one layer.) Layer on half the sliced bananas, raisins, almonds and cheese. Ladle half of the liquid over the first layer until completely coated.
- Add another layer with the remaining bread, banana, raisins, almonds and cheese, then use the remaining liquid to coat the top layer. Gently press down on the bread to make sure it fully absorbs the liquid.
- Cover the baking dish with aluminum foil and allow the capirotada to sit in the refrigerator for at least 1 hour so the bread fully absorbs most of the liquid.
- Heat oven to 350 degrees. Add the capirotada, still covered with foil, and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top layer lightly browns.
- Remove from the oven and let the capirotada rest for 20 minutes before serving so it fully sets. Serve with more almond slices.
CAPIROTADA DE LECHE
Capirotada de leches is like bread pudding, but much better!
Provided by Ce Ha
Categories Specialty Desserts
Time 4h20m
Yield 14
Number Of Ingredients 13
Steps:
- Mix 1 cup milk and cornstarch in a bowl until no lumps remain.
- Combine remaining 3 cups milk in a large pan with cinnamon stick and vanilla bean. Stir in milk-cornstarch mixture. Hold an egg yolk over the bowl and break its skin to release the inner yolk into the bowl; discard the skin. Repeat to add remaining yolks and whisk to combine. Bring to a boil, stirring constantly.
- Reduce heat to medium-low, and add condensed milk. Taste to see if it's sweet enough; if not, add sugar. Cook and stir until it's thick like a yogurt drink, 5 to 10 minutes. Remove from the heat. Remove and discard cinnamon stick and vanilla bean.
- Grease a 9x13-inch pan with butter. Slice dinner rolls into 1/2-inch thick pieces.
- Making about 3 or 4 layers in the prepared pan, start with a layer of bread. Cover bread with some of the milk mixture, but don't overdo it. Decorate with pecans, raisins, coconut, and sprinkles. Repeat layers until all ingredients are used up. Cover and refrigerate for at least 3 hours.
Nutrition Facts : Calories 482.2 calories, Carbohydrate 66.9 g, Cholesterol 134.9 mg, Fat 19.9 g, Fiber 2.8 g, Protein 12 g, SaturatedFat 5.9 g, Sodium 296.8 mg, Sugar 37.1 g
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