Capirotada A La Antigua Mexican Bread Pudding Food

MEXICAN CAPIROTADA

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.

CAPIROTADA (MEXICAN BREAD PUDDING)

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.

NEW MEXICAN CAPIROTADA (BREAD PUDDING)

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)

Steps:

• Place raisins in a small bowl and pour enough Brandy so that raisins plump up.
• In a small sauce pan, add water, cinnamon sticks, and sugar. Boil over medium heat for about 10 minutes.
• Remove cinnamon sticks and pour raisins into mix.
• Place toasted bread slices in 9 x 13 baking pan.
• Layer ingredients: cheese, pecans, bread -- etc. Repeat steps until all bread is used. (Save some pecans for last topping).
• Pour cinnamon mix over bread pudding and sprinkle pecans on top.
• Bake at 350 for 30 minutes.

CAPIROTADA (MEXICAN BREAD PUDDING)

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 (SYRUP-COATED BREAD PUDDING)

Steps:

• To make the syrup, mix the sugar, water, cinnamon stick and cloves in a saucepan and boil, stirring, until the mixture forms a light syrup. Remove from the heat and stir in the milk.
• Toast the bread until lightly browned. Spread the butter on the bread.
• Preheat the oven to 400 F (200 C). Cover the sides and bottom of a cazuela or casserole with the tortillas. Dip each piece of bread into the syrup and arrange a layer of bread in the bottom of the cazuela. Sprinkle with part of the cheese, raisins and nuts until all the ingredients have been used.
• Strain the syrup that is left over and pour over the pudding. Cover the cazuela with foil and bake the pudding for 20 minutes, uncovering periodically and smoothing the surface of the pudding with a wooden spoon. Lower the oven temperature to 300 F (150 C) and bake for another 30 minutes. Serve lukewarm.
• Variation: Cover the pudding with meringue and bake in a 500 F oven for 5 minutes or until the surface is golden brown.

CAPIROTADA -- MEXICAN BREAD PUDDING

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.

CAPIROTADA DE NORTENO

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.