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
This bread pudding is a Lenten tradition in my family. If you can't find piloncillo where you live (you can buy it in any grocery store in San Antonio) you can substitute 3 cups of brown sugar for the 6 piloncillos (cones of unrefined sugar). Yes, onions and cheese in bread pudding does sound strange, but you'll be surprised at the overall taste of this dish. This is down-home Tex-Mex comfort food!
Provided by Nanita
Categories Dessert
Time 1h40m
Yield 2 9X13 Pans
Number Of Ingredients 9
Steps:
- Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven.
- Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices.
- Taste- you may want to add additional brown sugar or spices depending on your personal tastes.
- Remove from heat and take out onions and cinnamon sticks.
- Toast the french bread (you can do this ahead of time or while the syrup is cooking).
- Spread margarine liberally on both sides of toast.
- Layer toast, cheese, raisins, and nuts in 2 9X13 pans (preferably glass), repeating until both pans are full, ending with a layer of cheese, raisins and nuts.
- Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened.
- Bake in a 350 degree oven for 30 to 40 minutes.
- Serve hot or cold.
- Store in the refrigerator.
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
CAPIROTADA (MY MOM'S VERSION)
There are many, many versions of this dish. In fact, every family had their own twist. This is the one that I grew up with. It was a tradition to eat this during lent every year. It's still one of my favorites.
Provided by Belinda Castillo @frogmom
Categories Puddings
Number Of Ingredients 12
Steps:
- Cut bread into cubes and set aside in a large bowl.
- If desired, Soak raisins in water and set aside. This keeps raisins from hardening during baking process.
- Place 4 1/2 cups of water in a medium pot. Add cinnamon sticks in the water. You can use a diffuser for the anise and cloves or place directly into the water. Boil to make a spice tea over medium heat.
- Place milk and vanilla in a small pot and simmer over very low heat.
- When spice tea is nice and dark, strain it, pour into a medium bowl and add brown sugar. Stir until sugar dissolves. Pour sweetened tea over bread cubes and mix gently until bread is completely soaked.
- Pour melted butter into a 9 x 11 baking dish. Glass dish works best. Layer half of soaked bread, half of drained raisins, half ofpecan halves and half of cheese. Gently press down on e Rey thing and you later it with a rubber spatula. Repeat.
- Pour warm milk/vanilla mixture all over top of the bread mixture. Lightly cover with aluminum foil. Bake at 400 degrees for about an hour or until set. Remove foil for the last 10 minutes to brown the top.
CAPIROTADA (SYRUP-COATED BREAD PUDDING)
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
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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