Capidotada Mexican Bread Pudding Recipes

CAPIROTADA MEXICAN BREAD PUDDING

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.

AUTHENTIC MEXICAN CAPIROTADA- BREAD PUDDING

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.

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:

• 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:

• 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:

• 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:

• 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

Steps:

• Heat the oven to 350° F.
• Put the piloncillo and water in a saucepan over medium heat, and cook, stirring occasionally, until the sugar is dissolved. Remove from the heat and set aside.
• In a large bowl, mix together the torn bread, raisins, peanuts, and coconut. Gently mix in the queso fresco and bananas.
• In another large bowl, whisk together the piloncillo syrup, cream, milk, eggs, granulated sugar, brown sugar, cinnamon, cloves, and salt until thoroughly mixed.
• Put the torn bread mixture into a deep 9" x 13" baking dish. Pour the cream mixture over the bread mixture. Cover with foil and bake for 40 minutes. Remove the foil and bake, uncovered, until the bread pudding is golden brown, an additional 25 minutes.
• Serve immediately with whipped cream, if desired. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in a 325° F oven.