Capirotada Bread Pudding Food

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CAPIROTADA -- MEXICAN BREAD PUDDING



Capirotada -- Mexican Bread Pudding image

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

2 loaves French bread (or 5-6 bolillos)
2 cinnamon sticks
8 ounces piloncillo (Mexican brown sugar)
4 cups water, boiling
3 -4 whole cloves
1 cup raisins
1 cup peanuts
1 cup queso fresco or 1 cup American cheese, grated
oil, for frying

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

NEW MEXICAN CAPIROTADA (BREAD PUDDING)



New Mexican Capirotada (Bread Pudding) image

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

1/2 cup raisins
1/2 cup brandy
6 cups French bread or 6 cups Italian bread, cubed toasted
1/2 cup pecans or 1/2 cup almonds, toasted chopped
1 cup cheddar cheese or 1 cup monterey jack cheese, shredded
1 tart apple, peeled cored chopped
1/2 cup dried apricot, chopped
2 1/2 cups hot water
2 cups sugar
1/2 cup apple cider
1/2 cup orange juice
1/4 cup butter
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (canela, if available)
1/8 teaspoon ground cloves
1/2 teaspoon ground nutmeg
whipped cream, for garnish

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)



Capirotada (mexican Bread Pudding) image

This is another staple in the hispanic community. It is normally served at lent or at Easter. It's really good!!

Provided by babygirl65

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 cups water
3 cinnamon sticks
1 cup sugar
1 (12 ounce) box raisins
brandy
1 loaf French bread, toasted
2 cups American cheese, grated
1 cup pecans, chopped

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.

Nutrition Facts : Calories 643.8, Fat 15.6, SaturatedFat 1.6, Sodium 470.3, Carbohydrate 123.3, Fiber 6.3, Sugar 70.2, Protein 10.2

CAPIROTADA (BREAD PUDDING)



Capirotada (Bread Pudding) image

Make and share this Capirotada (Bread Pudding) recipe from Food.com.

Provided by Vnut-Beyond Redempt

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

8 slices toasted breadcrumbs
2 cups water
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/4 teaspoon salt
1 1/2 cups cheddar cheese, Grated
1 1/2 cups raisins
2 tablespoons butter
whipped cream (optional)

Steps:

  • Toast 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 butter.
  • Pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed.
  • May be served warm or cold.
  • If served warm, top with whipped cream.

Nutrition Facts : Calories 387.9, Fat 13.5, SaturatedFat 8.5, Cholesterol 39.8, Sodium 313.3, Carbohydrate 63, Fiber 1.7, Sugar 54.9, Protein 8.2

APPLE BREAD PUDDING (CAPIROTADA)



Apple Bread Pudding (Capirotada) image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter
1/2 loaf French bread or baguette, with crust, cut into small cubes
1 pound brown sugar
1 1/2 cups water
1 1/2 teaspoons ground cinnamon
2 large Granny Smith apples, peeled, cored and chopped
1 cup walnuts, chopped
1/2 pound cream cheese, chilled and chopped
Crema or heavy cream for garnish

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9 x 13inch glass casserole or lasagna pan.
  • Melt the butter in a medium saucepan, add the bread cubes and stir to coat evenly. Spread the cubes on a baking sheet and bake 15 minutes or until lightly brown and crisp. Remove the bread and turn the oven temperature up to 400 degrees F.
  • Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and set aside.
  • In a large mixing bowl, combine the chopped apples, walnuts, cream cheese and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the prepared pan.
  • Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an additional 5 minutes, without stirring, until the top is golden brown and crusty and the liquid is almost gone. Serve warm with pitchers of crema or heavy cream for adding at the table.

CAPIROTADA (SYRUP-COATED BREAD PUDDING)



Capirotada (Syrup-Coated Bread Pudding) image

Every region of Mexico has its own version of this traditional Lenten dessert. This northern recipe is unusual in that it includes layers of cheese. It is sturdy and nourishing enough to be served as a late supper.

Provided by Honey Sweet

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

20 -25 slices hard rolls (1-2 days old) or 20 -25 slices baguette (1-2 days old)
2/3 cup butter
10 corn tortillas, toasted (optional)
2 cups monterey jack cheese or 2 cups medium-sharp cheddar cheese
1 1/4 cups raisins
1 1/2 cups walnuts or 1 1/2 cups peanuts
3 cups water
6 ounces piloncillo (raw sugar)
1 cinnamon stick
2 cloves
1 cup milk

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.

Nutrition Facts : Calories 488.6, Fat 41.2, SaturatedFat 15.7, Cholesterol 60, Sodium 207.6, Carbohydrate 29.8, Fiber 3.1, Sugar 18.7, Protein 6.9

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