Capirotada Mexican Dessert Food

CAPIROTADA (MEXICAN DESSERT)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.
• Lightly butter each slice of bread. Place slices in a large, flat baking pan.
• Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
• Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm.

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.

CAPIROTADA - MEXICAN BREAD PUDDING

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)

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:

• 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 (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 (MEXICAN BREAD PUDDING)

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.