CAPIROTADA - MEXICAN BREAD PUDDING
Capirotada is a Mexican Bread Pudding and is probably like nothing you have ever had before. Even if you have had Capirotada almost every cook makes theirs just a little different. It has an interesting combination of fruits, nuts, spices, and cheese. Cheese - yes cheese! In this dessert the one defining ingredient is the...
Provided by Teresa Morgan
Categories Puddings
Number Of Ingredients 10
Steps:
- 1. * Piloncillos are cone shaped pieces of raw cane sugar. In my market they can be found in the produce section. They come in a small (about 4-ounce size) and a large (about 9 ounces). If you cannot find piloncillos, or simply prefer not to use them, 1 1/2 cups dark brown sugar may be substituted. ** Most market bakeries sell bolillo rolls. They are much like a French bread (crusty on the outside and soft on the inside). French bread can also be used, or even toasted white bread if you have no choice. Preheat oven to 350 degrees F. Generously butter a medium-size baking dish. Boil the water, cinnamon sticks, cloves, and piloncillo (or brown sugar) together until a syrup forms; set aside. In the prepared baking dish, place a layer of bolilo (or bread cubes). Cover with a layer of the banana or apple slices. Sprinkle some of the raisins, piñons, almonds, and cheese cubes over the top. Repeat layers until all the ingredients (except the syrup) are used. Remove the cinnamon sticks and clove from your syrup and pour the syrup over the top of the layers you have made. Bake for about 30 minutes; remove from oven. Cool slightly, then spoon onto plates and serve warm. Some people also like it cold.
CAPIROTADA -- MEXICAN BREAD PUDDING
This traditional Lenten dessert is a terrific way to use up stale bread. Bolillos are torpedo-shaped bread rolls.
Provided by Molly53
Categories Dessert
Time 1h5m
Yield 14-16 serving(s)
Number Of Ingredients 9
Steps:
- Cut bread in slices and let it dry for at least one day before preparing.
- Fry the sliced bread, break into 2" pieces.
- Make a syrup of water, sugar, spices and salt.
- Bring to a boil and simmer for 10 minutes.
- Butter an oblong baking pan.
- Layer bread, cheese, raisins and peanuts.
- Pour syrup over bread mixture and bake at 350F for 20 minutes or until syrup is absorbed.
- May be served warm or cold. If served warm, top with whipped cream.
Nutrition Facts : Calories 267.6, Fat 7.1, SaturatedFat 1.1, Sodium 399, Carbohydrate 43.5, Fiber 3.2, Sugar 6.7, Protein 8.7
AUTHENTIC MEXICAN CAPIROTADA- BREAD PUDDING
Capirotada is the Mexican version of the so-known bread pudding. It's traditionally eaten during Lent, as some say, because the cheese provides extra protein to Lenten observers abstaining from meat on Fridays. Of course, this beautiful Authentic Mexican Capirotada- Bread Pudding can be made all year round, and it goes well for parties, around the holidays, or Sunday meals in the family.
Provided by The Bossy Kitchen
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- The recipe works better with older bread that is quite dry.
- Preheat the oven to 350F/180C.
- Slice the bread about ½ in thick or 1 cm. Lightly butter on both sides.
- Layer on a baking sheet and bake for 3-4 minutes on each side, until lightly toasted and dry. Remove and cool. Set the slices aside.
- Place the sugar, cinnamon, and water in a pan. Heat gently, stirring until the sugar has dissolved. Bring to a boil, lower the heat and simmer for 5 minutes without stirring to reduce it. Remove the cinnamon stick and let the syrup cool.
- Grease a [url href="http://amzn.to/2plHcPr"]8 inch/20cm square baking dish[/url] with butter.
- Layer the bread, almonds, raisins, and cheese in the dish, pour the syrup over, letting it soak into the bread for 5-10 minutes. Repeat the steps with the same layer of bread and the rest of the ingredients. Do not omit this step. The bread needs time to soak the syrup; otherwise, the syrup will run to the bottom of the dish, and the top layer will remain dry.
- Bake the pudding for about 30 mins, until golden brown.
- Remove from the oven, leave to stand for 5 minutes, then cut into squares.
- Serve warm or cold with heavy cream over and decorate it with some flaked almonds.
- This dish makes a great breakfast the next day with milk poured over.
Nutrition Facts : Calories 442 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 568 milligrams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CAPIDOTADA (MEXICAN BREAD PUDDING)
Several varieties of this dessert exist, depending upon which region of Mexico or Texas it's made in. The biggest difference being the nut used. My own preference is to use pecans.
Provided by SEAPUP53
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Combine the water, cinnamon sticks, and sugar in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the cinnamon turns the water dark brown, about 15 minutes. Remove cinnamon sticks and reserve the water.
- Heat the vegetable oil in a large skillet to 350 degrees F (175 degrees C). Fry the slices of French bread in oil until light brown, turning if necessary, about 1 minute per side. Remove toasted bread from the oil and place on paper towels to drain.
- Arrange half of the toasted bread in a single layer in the greased casserole dish. Sprinkle bread with half of the raisins, pecans, and onion. Arrange a layer of Cheddar cheese on top. Repeat with another layer of bread, raisins, pecans, onions, and cheese.
- Slowly pour the reserved cinnamon water over the casserole, allowing the bread to absorb as much of the liquid as possible. Do not allow the dish to overflow.
- Cover dish with aluminum foil and place in the center of the preheated oven. Bake until lightly browned and puffed, about 30 minutes. Remove from oven and allow to rest for 15 minutes before serving.
Nutrition Facts : Calories 661.3 calories, Carbohydrate 102.3 g, Cholesterol 22.3 mg, Fat 24.4 g, Fiber 4.5 g, Protein 14 g, SaturatedFat 6.4 g, Sodium 498.8 mg, Sugar 64.7 g
CAPIROTADA MEXICAN BREAD PUDDING
Capirotada Mexican bread pudding, If you are into salty, sweet, soft, crunchy, spongy mixed all together with a dash of spice, this is for you. Yes, this concoction sounds really weird, but it is an explosion of flavors in your mouth.
Provided by Mely Martínez
Categories Desserts
Time 35m
Number Of Ingredients 13
Steps:
- 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.
- Place another layer or bread and continue the process as in step 4.
- Pour the remaining syrup over the last layer of bread and top with the cheese, raisings and peanut. Dot with the 2 tablespoons of butter cut in small cubes. Cover with aluminum foil and bake in your preheated oven for 45 minutes until the top crust is golden and the lower layers are moist. Serve warm or cold.
Nutrition Facts : ServingSize 0.5 cup, Calories 465 kcal, Carbohydrate 71 g, Protein 14 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 19 mg, Sodium 699 mg, Fiber 3 g, Sugar 12 g
NEW MEXICAN CAPIROTADA (BREAD PUDDING)
Make and share this New Mexican Capirotada (Bread Pudding) recipe from Food.com.
Provided by Member 610488
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place the raisins in a small bowl and pour the brandy over them. Set aside for at least 20 minutes.
- Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish. Layer the bread in 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.
- In a small skillet, warm 2 tbsp of the butter. Add apple and apricots and saute until softened. Spoon the fruit over the raisins.
- 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 apple cider, 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.
CAPIROTADA (MEXICAN BREAD PUDDING)
There are so many recipes that I remember when I was growing up. This is just one that mom made that was fabulas.
Provided by Eddie Jordan
Categories Sweet Breads
Number Of Ingredients 13
Steps:
- 1. Make syrup with water, brown sugar, cinnamon, cloves. Boil for approximately 30 minutes. Strain and set a side.
- 2. Cut bread into large squares. Brown in oven until golden brown.
- 3. Layer in a large casserole dish ( buttered ) using bread, nuts, cheese (small amounts) until casserole is full.
- 4. Pour syrup over top. Bake in 350 degree oven until boiling, just before taking out of oven, sprinkle remainder of cheese on top until melted.
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
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- In a medium-size pot, boil the water, cinnamon sticks, cloves, and piloncillo (or brown sugar) together until a syrup forms, approximately 15 to 20 minutes. Remove from heat and cover the pan with a lid; set aside until ready to use. Before using the prepared syrup, strain out the cinnamon stick and cloves.
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