Capirotada Mexican Bread Pudding Recipes

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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

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

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

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

CAPIROTADA MEXICAN BREAD PUDDING



Capirotada Mexican Bread Pudding image

Capirotada Mexican bread pudding, If you are into salty, sweet, soft, crunchy, spongy mixed all together with a dash of spice, this is for you. Yes, this concoction sounds really weird, but it is an explosion of flavors in your mouth.

Provided by Mely Martínez

Categories     Desserts

Time 35m

Number Of Ingredients 13

12 Ounces About 1 1/4 cup of piloncillo or dark brown sugar
1 1/2 cup of water
1 stick of cinnamon
2 whole clove spice
3 Tablespoons melted butter
3 Tablespoons vegetable oil
16 slices 1/3" thick of Bolillo or French bread at least 2 days old
3/4 cup of Cotija Cheese
1/4 cup of roasted peanut
1/4 cup raisins
2 tablespoons of butter cut in small cubes
2 Bananas (sliced)
4 tbsp rainvow decorative sprinkles

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.

Nutrition Facts : ServingSize 0.5 cup, Calories 465 kcal, Carbohydrate 71 g, Protein 14 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 19 mg, Sodium 699 mg, Fiber 3 g, Sugar 12 g

CAPIROTADA (MEXICAN BREAD PUDDING)



Capirotada (Mexican Bread Pudding) image

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

1 (1 pound) loaf white bread
2 tablespoons butter
1 cup raisins
1 cup pineapple chunks, drained
4 ounces Colby longhorn cheese
¾ cup chopped walnuts
10 cinnamon sticks
2 cups white sugar
2 cups water

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 (MEXICAN BREAD PUDDING)



Capirotada (Mexican Bread Pudding) image

Capirotada is a seasonal dish eaten for Lent or Cuaresma, a time of the year when many Mexican households whip up meatless meals on Fridays. This cinnamon-scented bread pudding is a balance of textures, and sweet and slightly savory flavors. Its array of garnishes vary, and families debate which ingredients should make the cut and which should be forgotten. In Zacatecas, Mexico, onion is an unexpected ingredient that ties together the piloncillo and cheese. This dish can be made traditional or plant-based by selecting dairy-based or vegan butter and cheese. The key ingredient is a stale or lightly toasted baguette, birote or bolillo, which absorbs sweet piloncillo syrup melded with melted cheese, and holds up your chosen ingredients.

Provided by Jocelyn Ramirez

Categories     casseroles

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 12

1 large Gala apple, quartered
1 medium yellow onion, quartered and peeled
1 (8-ounce/226-gram) piloncillo cone
3 cinnamon sticks, preferably Ceylon
4 whole cloves
Pinch of salt
3 medium bananas
1 tablespoon vegan butter
1 large baguette or 3 to 4 large bolillos or birotes (about 14 ounces total), cut into 1-inch cubes and dried until stale or lightly toasted (see Tip)
1/2 cup/3 ounces raisins
1/2 cup/2 ounces almond slices or peanuts, plus more for serving
1 packed cup/4 ounces shredded Monterey Jack-style vegan cheese

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



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

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

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.

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.

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Place bread cubes in prepared baking dish and set aside. Step 2 Whisk eggs, egg whites, evaporated milk, sweetened condensed milk and ½ teaspoon cinnamon in a medium mixing bowl until well blended.
From goodnes.com


SOPA BREAD PUDDING BEST RECIPES
What is capirotada pudding? This capirotada, or Mexican bread pudding, features layers of nuts, cheese, dried fruit, and bread drizzled with cinnamon-infused sugar syrup. To discover more south-of-the-border favorites, see our complete collection of Mexican recipes. Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat ...
From findrecipes.info


CAPIROTADA (MEXICAN BREAD PUDDING) - CHEF ASILI
Next, prepare the sweetened milk mixture by simmering some milk, piloncillo, cinnamon sticks and cloves in a pot. To build the capirotada, add the bread, raisins, banana slices, sliced almonds and cheese in two layers into a greased 9×13-inch baking dish (or larger). Pour the sweetened milk all over the bread and let it soak on the counter for ...
From chefasili.com


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From msn.com


CINNAMON ROLL CAPIROTADA {MEXICAN BREAD PUDDING}
Heat oven to 350°F. If your bread is fresh, spread the cubed bread out on a baking sheet and toast 10 minutes. Mix all the capirotada ingredients together. Combine heavy cream, sweetened condensed milk, Jocoque, raisins, cinnamon, cardamom, and salt in a …
From holajalapeno.com


ISABEL EATS - EASY MEXICAN RECIPES
Place the cubed bolillo bread onto a large baking sheet. Bake it for 5 minutes so that bread become a little toasted and dried out. Remove it from oven and set aside. Add the milk, piloncillo, cinnamon sticks, and cloves to a large pot over medium-high heat. Whisk it …
From isabeleats.com


ABUELITA TOñA’S CAPIROTADA, MEXICAN BREAD PUDDING FOR EASTER
Add the cinnamon sticks and piloncillo cones. Bring to a boil for 10 minutes. Add the evaporated milk, tomatillos, peanuts, prunes, raisins and cloves to the boiling water. Stir together and let the liquid mixture boil for 35 minutes or until the peanuts are …
From familiakitchen.com


CAPIROTADA – MEXICAN BREAD PUDDING | CACIQUE® INC.
2016-06-10 Preheat oven to 350˚F. Cut the bolillo in ½ inch slices and butter both sides, layer on a baking sheet and bake for 3 minutes on each side, until lightly toasted and dry. Remove and cool. Combine water, piloncillo (or brown sugar), cinnamon sticks, and cloves in a saucepan. Bring to a boil; reduce heat, creating a syrup.
From caciquefoods.com


CAPIROTADA (MEXICAN BREAD PUDDING) - DASH OF COLOR AND SPICE
2020-12-21 Place onto a large baking sheet. Bake for 15 minutes until lightly golden and toasted. While bread is toasting, place water, piloncillo (or brown sugar), cinnamon sticks, and whole cloves in a sauce pan over medium heat. Cook until piloncillo or sugar is melted and syrup has simmered, about 15 minutes. Remove cinnamon sticks and cloves.
From dashofcolorandspice.com


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