Capirotada Recipes

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CAPIROTADA (MEXICAN DESSERT)



Capirotada (Mexican Dessert) image

Capirotada is a traditional Mexican dessert similar to bread pudding. This dish is cooked by my mother during the holidays and mostly during Lent season.

Provided by mpatricia25

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 16

Number Of Ingredients 12

3 cups water
16 ounces piloncillo (Mexican brown sugar cone), chopped
3 cinnamon sticks
2 tablespoons raw sugar
2 tablespoons vanilla extract
¼ teaspoon ground cloves
¼ cup butter
1 (18 ounce) loaf French bread, sliced
1 ½ cups shredded Monterey Jack cheese
1 ½ cups chopped walnuts
½ cup raisins
½ cup chopped dried apricots

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.

Nutrition Facts : Calories 373.6 calories, Carbohydrate 56.6 g, Cholesterol 17.1 mg, Fat 14.1 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 4.7 g, Sodium 287.8 mg, Sugar 36.4 g

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

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.

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.

EASY CAPIROTADA



Easy Capirotada image

Make and share this Easy Capirotada recipe from Food.com.

Provided by That is Dr House to

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

6 slices whole grain bread, toasted
1/4 cup margarine or 1/4 cup earth balance vegan margarine
2 large apples
1 cup raisins
1 cup chopped dried apricot
1 1/4 cups pure maple syrup
1 cinnamon stick
4 cloves

Steps:

  • Preheat oven to 350°F.
  • Peel the apples then core and chop into 1 inch cubes.
  • Spread the margarine on the bread and cut into one inch cubes. Place half in a 1 1/2 quart baking dish and sprinkle with half of the apples, raisins and apricots. Repeat with next layer.
  • Now in a small sauce pan, bring the syrup, cloves and cinnamon to a simmer. Cover and remove from heat.
  • With a small strainer, remove the cloves and stick from the syrup and toss them. Pour this over the bread mix in dish.
  • Mix well enough to distribute the syrup.
  • Bake for 20 minutes and serve warm.

Nutrition Facts : Calories 472.8, Fat 9.2, SaturatedFat 1.6, Sodium 247.8, Carbohydrate 100.5, Fiber 6.1, Sugar 74.7, Protein 4.5

CAPIROTADA



Capirotada image

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

6 small piloncillo cones
12 cups water
8 short cinnamon sticks
2 bunches green onions or 1 large white onion, cut in quarters
3 loaves French bread, sliced thin
2 (16 ounce) containers soft margarine
1 (16 ounce) box raisins
2 cups chopped pecans
4 cups cheddar cheese, shredded

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.

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2017-03-01 Cover the saucepan and bring the mixture to a boil. Reduce the heat to medium and simmer, covered, for 25 minutes. While the sauce is simmering, brush the bread slices with butter and place them in the oven to toast for 12-15 minutes, until golden. Use the remaining melted butter to butter an 8x8 baking dish.
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2015-03-20 Set aside. Heat the water, orange juice, zest, Piloncillo (sugar), cloves, cinnamon sticks, and anise in a pot over medium heat, stirring until sugar is dissolved. Add raisins and let simmer for 5 minutes without stirring. Spread the butter onto both sides of each slice of bread and arrange on baking sheet.
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ABUELITA TOñA’S CAPIROTADA, MEXICAN BREAD PUDDING FOR EASTER
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CAPIROTADA: LENTEN BREAD PUDDING - UNITED METHODIST CHURCH
2022-02-21 Capirotada recipe. 1 loaf of sliced sandwich bread (18 slices) 18 slices American cheese 1 cup brown sugar or piloncillo 2 cinnamon sticks or 1 T ground cinnamon 6 cloves or ½ tsp ground cloves 1 cup raisins 1 cup pecans 4 ½ cups water. Toast bread slices in an oiled skillet. Arrange 6 slices of bread in a single layer in the bottom of a 9x13 ...
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CAPIROTADA (VEGAN MEXICAN BREAD PUDDING)
2021-12-31 Slice and brush the bread with vegan butter. Step 3: Bake for 5 minutes, then flip and bake another 5-7 minutes on the second side, or until the bread is a light golden color. Step 4: Dip each slice of bread in the piloncillo syrup, then spread a layer out on the bottom of a casserole dish. Layer in some mix-ins (pecans, almonds, raisins ...
From brokebankvegan.com
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CAPIROTADA (MEXICAN BREAD PUDDING) | EL GUAPO
1/2 cup El Guapo® Sliced Almonds (Almendras Rebanadas), coarsely chopped, divided. 1 cup crumbled Cotija cheese, divided. 2 tablespoons confectioners' sugar, sifted. INSTRUCTIONS. 1 Preheat oven to 350°F. Coat bottom of large shallow baking pan with 1 tablespoon of the softened butter. Using only the center-cut bread slices, arrange bread in ...
From mccormick.com
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CAPIROTADA (MEXICAN BREAD PUDDING) + VIDEO
2021-03-23 Instructions. In a pot, add the water, piloncillo, cinnamon stick, and star of anise. Bring to boil and let simmer for 5 minutes, or until everything is dissolved. In the meantime, get the other ingredients ready. In a large stockpot, add a layer of bread, bananas, nuts, and cheese.
From inmamamaggieskitchen.com
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CAPIROTADA RECIPE OR MEXICAN BREAD PUDDING – MOM'S MEXICAN …
2017-02-24 Instructions. Preheat the oven to 350° F. Toast the bread slices until crispy and set aside. In a medium saucepan bring the water to boil. At boiling point, add the brown sugar, onion, cinnamon, and cloves. Set over medium heat and bring to a gentle boil until the mixture thickens into a syrup like texture. Allow to cool, then strain.
From moms-mexican-recipes.com
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Top Asked Questions

How do you make capirotada?
Capirotada is a traditional dessert bread pudding made during Lent. In a medium-sized stockpot, add the water, piloncillo, cinnamon sticks, and cloves over medium-high heat. Allow the piloncillo to completely dissolve and the syrup thickens (about 10 to 15 minutes). Slice the bolillos about 1/3 inch thick and assemble on a baking sheet.
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; simmer 10 minutes.
What is capirotada and what does it taste like?
Capirotada is the Mexican version of the so-known bread pudding. It’s traditionally eaten during Lent as the cheese provides extra protein to Lenten observers abstaining from meat on Fridays. Ash Wednesday marks the beginning of Lent, and this is the day when this recipe comes out of the recipe collections.
What is the best cheese for capirotada?
Shredded cheese – Queso Anejo is the traditional cheese used in Capirotada. However, Monterey Jack or mild Cheddar cheese are accepted too. Raisins and Almonds- slivered almonds are the best for this recipe, but pine nuts work well too.

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