CAPIROTADA (MEXICAN BREAD PUDDING)
This dish was served by my mother every Christmas. It was a big hit! This bead pudding is lovely with the texture of walnuts and the taste of cinnamon. This may be served warm or cold.
Provided by Gloria A.
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine water, cinnamon, and sugar in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
- Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish.
- Bake for 30 minutes. Remove from oven and cool for at least 15 minutes.
Nutrition Facts : Calories 464.9 calories, Carbohydrate 82.6 g, Cholesterol 16.9 mg, Fat 13.3 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 4.6 g, Sodium 397.8 mg, Sugar 54.6 g
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 (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
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.
More about "capirotada mexican bread pudding recipe 445"
CAPIROTADA (MEXICAN BREAD PUDDING) RECIPE
From myrecipes.com
5/5 (11)Calories 313 per servingServings 8
- Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.
- Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours.
- Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.
CAPIROTADA MEXICAN BREAD PUDDING
From mexicoinmykitchen.com
4.8/5 (20)Calories 465 per servingCategory Desserts
- Preheat oven at 350F. In a medium size pot place the Piloncillo, cinnamon stick, cloves and water. Place in the stove and melt in a medium heat.( If you have a hard time cutting the piloncillo for the amount needed, place it in your microwave for intervals of 30 seconds until it is soften enough to cut. Be careful while removing it out of the microwave since it gets extremely hot.)
- Mix the melted butter with the oil and brush over the slices of bread. Place in a baking tray and bake 8 minutes and then turn over to bake 5 more minutes. The bread should have a deep golden color.
- Start assembling the slices of bread in an round oven proof dish. With the help of a ladle slowly pour syrup over the bread making sure the bread absorbs the syrup, do not let it go to the bottom of the dish in order to have enough syrup to moist all the bread pieces. Better yet dip the bread into the syrup to get and even moist crumb.
- Top the first layer of bread with cheese, raisins and peanut or any other fruit or nuts you would like to add according to the suggestions given above or your own.
CAPIROTADA (MEXICAN BREAD PUDDING) - ISABEL …
From isabeleats.com
4.7/5 (18)Total Time 1 hrCategory DessertCalories 413 per serving
- In a large pot or Dutch oven over medium-high heat, add milk, dark brown sugar, cinnamon sticks and cloves. Whisk together and bring to a gentle boil.
- Reduce heat to low and simmer for 10 minutes, whisking occasionally. Remove from heat and discard the cinnamon sticks and cloves.
- Spread half of the bread in a single layer in the prepared baking dish. Top with half of the banana slices, half of the raisins, half of the sliced almonds and half of the shredded cheese. Repeat the process to make one more layer.
CAPIROTADA (MEXICAN BREAD PUDDING) - MUY …
From muybuenocookbook.com
Ratings 98Calories 473 per servingCategory Desserts
- Cut rolls in ½ inch slices and butter both sides, layer on a baking sheet and bake for 3 minutes on each side, until lightly toasted and dry. Remove and cool.
- Combine water, piloncillo, cinnamon sticks, and cloves in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep, covered for 2 hours. Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside.
- Spray 8 x 10 ½” baking dish with non-stick spray, layer ingredients in the following order: a third of the toasted bread, third of the raisins, third of the cheese, and 1 1/2 cups syrup evenly over cheese. Wait 15 minutes and layer another third of the bread, raisins, cheese, and 1 1/2 cups syrup evenly over cheese. Let soak for another 15 minutes, and again top with the remaining bread, raisins, cheese, and syrup evenly over bread. Before baking let set for another 15 minutes.
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