Capirotada Con Queso Recipes

AUTHENTIC MEXICAN CAPIROTADA- BREAD PUDDING

Authentic Mexican Capirotada- Bread Pudding image

Capirotada is the Mexican version of the so-known bread pudding. It's traditionally eaten during Lent, as some say, because the cheese provides extra protein to Lenten observers abstaining from meat on Fridays. Of course, this beautiful Authentic Mexican Capirotada- Bread Pudding can be made all year round, and it goes well for parties, around the holidays, or Sunday meals in the family.

Provided by The Bossy Kitchen

Categories Dessert

Time 55m

Number Of Ingredients 8

Ingredients

4 bolillos, sliced, or 16 half-inch slices French bread dried out
½ cup/115g butter room temperature
7oz/200 g soft dark brown sugar(or piloncillo
1 cinnamon stick
2 cups/400 ml water
¾ cup/75g flaked almonds
½ cup / 75g raisins
1 cup/ 115g grated Monterey Jack or mild Cheddar cheese

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.

Nutrition Facts : Calories 442 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 568 milligrams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

MEXICAN CAPIROTADA

Mexican Capirotada image

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

Ingredients

3 cups water
3 cups brown sugar, divided
2 cinnamon sticks
2 cups butter, softened
2 loaves sliced white bread, toasted
¼ teaspoon ground cinnamon, or to taste
¼ teaspoon ground nutmeg, or to taste
⅛ teaspoon ground cloves, or to taste
2 cups raisins
2 cups peanuts
1 pound shredded sharp Cheddar cheese

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

Capirotada image

Capirotada is a classic Mexican bread pudding served during Lent. This version combines raisins, nuts, coconut, and bananas in a sweet custard.

Provided by Josef Centeno

Yield Serves 12

Number Of Ingredients 17

Ingredients

1⁄2 cone (125 g) piloncillo
1 cup (240 ml) water
10 day-old bolillos
1 cup (150 g) golden raisins
1 cup (150 g) roasted peanuts
1 cup (85 g) toasted shredded coconut
1 cup (140 g) crumbled queso fresco
2 ripe bananas, chopped
4 cups (960 ml) heavy cream
2 cups (480 ml) milk
8 eggs
1 cup (200 g) granulated sugar
1 cup (200 g) dark brown sugar
1 Tbsp. ground cinnamon
1 Tbsp. ground cloves
1⁄2 tsp. fine sea salt
Whipped cream for serving (optional)

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.