Capirotada My Moms Version Recipes

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

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.

CAPIROTADA DE LECHE

Steps:

• Mix 1 cup milk and cornstarch in a bowl until no lumps remain.
• Combine remaining 3 cups milk in a large pan with cinnamon stick and vanilla bean. Stir in milk-cornstarch mixture. Hold an egg yolk over the bowl and break its skin to release the inner yolk into the bowl; discard the skin. Repeat to add remaining yolks and whisk to combine. Bring to a boil, stirring constantly.
• Reduce heat to medium-low, and add condensed milk. Taste to see if it's sweet enough; if not, add sugar. Cook and stir until it's thick like a yogurt drink, 5 to 10 minutes. Remove from the heat. Remove and discard cinnamon stick and vanilla bean.
• Grease a 9x13-inch pan with butter. Slice dinner rolls into 1/2-inch thick pieces.
• Making about 3 or 4 layers in the prepared pan, start with a layer of bread. Cover bread with some of the milk mixture, but don't overdo it. Decorate with pecans, raisins, coconut, and sprinkles. Repeat layers until all ingredients are used up. Cover and refrigerate for at least 3 hours.