Mexican Bread Pudding Recipes

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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

CAPIDOTADA (MEXICAN BREAD PUDDING)



Capidotada (Mexican Bread Pudding) image

Several varieties of this dessert exist, depending upon which region of Mexico or Texas it's made in. The biggest difference being the nut used. My own preference is to use pecans.

Provided by SEAPUP53

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 8

Number Of Ingredients 9

2 cups water
3 (3 inch) cinnamon sticks
2 cups white sugar
2 cups vegetable oil for frying
1 (1 pound) loaf French bread, cut into 1/2 inch thick slices
1 cup raisins
1 cup chopped pecans
1 small onion, finely chopped
6 ounces sliced mild Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • Combine the water, cinnamon sticks, and sugar in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the cinnamon turns the water dark brown, about 15 minutes. Remove cinnamon sticks and reserve the water.
  • Heat the vegetable oil in a large skillet to 350 degrees F (175 degrees C). Fry the slices of French bread in oil until light brown, turning if necessary, about 1 minute per side. Remove toasted bread from the oil and place on paper towels to drain.
  • Arrange half of the toasted bread in a single layer in the greased casserole dish. Sprinkle bread with half of the raisins, pecans, and onion. Arrange a layer of Cheddar cheese on top. Repeat with another layer of bread, raisins, pecans, onions, and cheese.
  • Slowly pour the reserved cinnamon water over the casserole, allowing the bread to absorb as much of the liquid as possible. Do not allow the dish to overflow.
  • Cover dish with aluminum foil and place in the center of the preheated oven. Bake until lightly browned and puffed, about 30 minutes. Remove from oven and allow to rest for 15 minutes before serving.

Nutrition Facts : Calories 661.3 calories, Carbohydrate 102.3 g, Cholesterol 22.3 mg, Fat 24.4 g, Fiber 4.5 g, Protein 14 g, SaturatedFat 6.4 g, Sodium 498.8 mg, Sugar 64.7 g

MEXICAN CHOCOLATE BREAD PUDDING



Mexican Chocolate Bread Pudding image

Provided by Marcela Valladolid

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter, for greasing
5 cups (1-inch) bread cubes, preferably 1 day old (from about 3 bolillo rolls or 3/4 of a loaf of French bread)
2 3/4 cups whole milk
2 (3.1-ounce) discs Mexican chocolate,* chopped (recommended: Ibarra)
1 cup granulated sugar
2 whole eggs
3 large egg yolks
1/3 cup raisins
1 tablespoon ground cinnamon
Powdered sugar, for dusting

Steps:

  • Butter an 8 by 8 by 2-inch glass baking dish. Set aside.
  • Place the bread cubes in the prepared baking dish. Bring the milk to a simmer in a large heavy saucepan. Remove from the heat. Add the chocolate and whisk until melted and smooth.
  • Using an electric hand mixer, beat the sugar, eggs, and egg yolks in a medium bowl until blended. Gradually whisk the chocolate mixture into the egg mixture. Add the raisins and cinnamon. Pour the custard over the bread. Let the mixture stand for 1 hour (some custard will not be absorbed). Can be prepared and refrigerated for up to 2 hours ahead.
  • Preheat the oven to 350 degrees F.
  • Bake until just set and the center moves slightly when the dish is shaken, about 45 minutes. Dust with powdered sugar and serve warm or at room temperature.

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

EASY MEXICAN BREAD PUDDING



Easy Mexican Bread Pudding image

Make and share this Easy Mexican Bread Pudding recipe from Food.com.

Provided by True Texas

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup brown sugar, packed
1/2 teaspoon cinnamon
2 1/2 cups French bread cubes
1 cup raisins
3/4 cup walnuts, chopped
1/2 cup sharp cheddar cheese, diced
2 teaspoons butter

Steps:

  • Combine brown sugar, cinnamon and 3/4 cup water in saucepan.
  • Cook over low heat until sugar is dissolved.
  • Pour over bread cubes in large bowl and toss gently.
  • Add raisins, walnuts and cheese, mixing lightly.
  • Spoon bread mixture into buttered 1 1/2 quart casserole.
  • Bake at 375 degrees for 15 minutes or until heat through.
  • Serve warm with whipped cream.

Nutrition Facts : Calories 580.1, Fat 16.9, SaturatedFat 4.3, Cholesterol 13.2, Sodium 656.7, Carbohydrate 97.2, Fiber 4.8, Sugar 41.4, Protein 13.7

MEXICAN CORN-BREAD PUDDING



Mexican Corn-Bread Pudding image

Categories     Cheese     Egg     Onion     Pepper     Vegetable     Appetizer     Side     Bake     Vegetarian     Winter     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 as a light main course or 8 to 10 as a side dish

Number Of Ingredients 8

Dry Corn Bread for Bread Pudding
1 1/4 cups frozen corn kernels, thawed
1 cup chopped red bell pepper
2 cups coarsely grated Monterey Jack cheese (about 8 ounces)
3/4 cup thinly sliced scallion
4 large eggs
two 10-ounce cans mild enchilada sauce
1 1/4 cups vegetable or chicken broth

Steps:

  • Crumble corn bread into 1-inch pieces and transfer to a large baking pan. Dry corn bread, uncovered, at room temperature 12 hours. (Alternatively, dry corn bread in a 250°F oven 1 hour.)
  • Butter a 2-quart baking dish.
  • Pat dry corn kernels. In a bowl toss together corn bread, corn kernels, bell pepper, 1 cup Monterey Jack, scallion, and salt and pepper to taste and transfer to baking dish. In bowl whisk together eggs, enchilada sauce, and broth and pour over corn-bread mixture. Sprinkle remaining cup cheese evenly on top. Chill pudding, covered, at least 1 hour and up to 1 day.
  • Preheat oven to 350°F.
  • Bake pudding in middle of oven until bubbling, about 40 minutes.

MEXICAN BREAD PUDDING



Mexican Bread Pudding image

Discover the sweet and savory appeal of Mexican Bread Pudding. The secret to our Mexican Bread Pudding is a combination of cinnamon and clove seasoning.

Provided by My Food and Family

Categories     Custards & Puddings

Time 1h30m

Yield 12 servings

Number Of Ingredients 9

1-1/4 qt. (5 cups) water
3/4 lb. piloncillo (Mexican brown loaf sugar), coarsely chopped
4 whole cloves
1 French bread baguette (1 lb.), cut into 1-inch cubes
1/2 cup butter, melted
1/2 cup raisins
1/2 cup sliced almonds, toasted
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Parmesan Cheese

Steps:

  • Bring water, piloncillo, cinnamon and cloves to boil in medium saucepan; simmer on medium heat 20 min. or until syrup-like consistency, stirring occasionally. Remove from heat; keep warm.
  • Heat oven to 350ºF. Toss bread cubes with butter; spread onto baking sheet. Bake 10 min. Transfer to large bowl. Add raisins and nuts; mix lightly. Strain syrup; discard cinnamon stick and cloves. Add syrup to bread mixture; mix well. Let stand 10 min., stirring frequently. Meanwhile, combine cheeses.
  • Spoon half the bread mixture into 2-qt. casserole; sprinkle with half the cheese mixture. Repeat layers; cover.
  • Bake 25 min. or until cheese is melted and golden brown, uncovering the last 5 min.

Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

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.

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.

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MEXICAN BREAD PUDDING | BETTER HOMES & GARDENS
mexican-bread-pudding-better-homes-gardens image
2014-12-01 1 cup water. 1 cup granulated sugar. 6 ounces piloncillo, chopped, or 1 cup packed brown sugar. 1 teaspoon finely shredded lemon peel. 4 sticks …
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4.5/5 (8)
Calories 489 per serving
Total Time 1 hr 35 mins
  • For the cinnamon-pecan syrup, in a medium saucepan combine the water, the 1 cup granulated sugar, the piloncillo, lemon peel, canela, and cloves. Bring to boiling over high heat; reduce heat to medium. Simmer, uncovered, until sugars are dissolved and mixture is thickened and syrupy, stirring frequently. Cool for 15 minutes. Strain to remove canela and cloves. Stir in nuts and raisins; set aside (mixture will continue to thicken).
  • Meanwhile, in a heavy large skillet heat 1/2 inch of oil to 350°F. In a large bowl beat egg whites with an electric mixer on medium-high speed until stiff but not dry. In a medium bowl whisk egg yolks about 1 minute or until light and frothy. Gently fold egg yolks into egg whites.
  • In a large bowl combine milk, the 2 tablespoons granulated sugar, the rum (if using), and vanilla; stir to dissolve sugar. Dip one bread slice into milk mixture, turning to coat all sides and shaking gently over bowl to remove excess liquid. Dip the bread slice into the egg mixture, turning to coat well. Place coated bread slice in the hot oil in skillet; fry about 2 minutes or until lightly browned, turning once. Transfer fried bread to paper towels. Repeat with the remaining bread and dipping mixtures, cooking about one-third of the slices at a time and reheatiing oil between batches.
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MEXICAN BREAD PUDDING (BUDíN DE PAN) - MEXICO IN MY …
2015-11-18 Place bread pieces in a large bowl and pour the milk over them. Let them soak the milk for a few minutes to soften. (About 5 minutes) With your hand or with a fork, crumbled the …
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Total Time 1 hr 5 mins
Category Desserts
Calories 315 per serving
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From pinaenlacocina.com


MEXICAN BREAD PUDDING RECIPE - MOMS WHO THINK
Mexican Bread Pudding Ingredients: 1 pound 2 to 3 day-old white bread, torn in bite-size pieces8 Tablespoons butter (1 stick), divided 3 Tablespoons canola oil, divided 2 cups packed brown sugar (or, if you can find it, panela) 1 cup water 1 cinnamon stick (3-inch piece) 1 cup chopped pecans, toasted 2/3 cups raisins 1/2 […]
From momswhothink.com


MEXICAN BREAD PUDDING RECIPE - MY DIVERSE KITCHEN
2008-02-15 Put the jaggery and water in a pan, stir, and bring to a boil. Turn down the heat, add the cinnamon, cloves and star anise and simmer for about 20 minutes, uncovered. Turn off the heat and allow to cool. The flavours of the spices would have …
From mydiversekitchen.com


CAPIROTADA (MEXICAN BREAD PUDDING) RECIPE | MYRECIPES
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.
From myrecipes.com


ABUELITA TOñA’S CAPIROTADA, MEXICAN BREAD PUDDING FOR EASTER
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 soft. Turn off the heat and let the mixture cool. Strain through a colander.
From familiakitchen.com


AUTHENTIC CAPIROTADA RECIPE (MEXICAN BREAD PUDDING)
2021-03-30 Heat the corn tortillas with a small amount of olive oil in a frying pan, until soft. Cut the corn tortillas in half and cover the bottom of an 8x8 baking dish. Add a layer of the toasted bread, and top with the raisins, walnuts, and panela cheese. Pour 1/3 of the cream sauce over the first layer, soaking the bread.
From mylatinatable.com


SAVORY MEXICAN CAPIROTADA BREAD PUDDING - FOODNESS GRACIOUS
2012-09-18 1 cup raisins. 3 cups shredded longhorn cheddar or Colby cheese. Preheat the oven to 350 degrees. Cut rolls into half inch slices and butter. Lay them on a baking sheet and bake for about 3 minutes on each side until dry. Set aside. Combine water, piloncillo, cinnamon sticks and cloves in a large saucepan.
From foodnessgracious.com


LENT RECIPE: MEXICAN CAPIROTADA BREAD PUDDING - HONEST COOKING
2011-04-14 Preheat oven to 350 degrees F (175°C). 2. Cut rolls 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. 3. Combine water, piloncillo, cinnamon sticks, and cloves in a large saucepan.
From honestcooking.com


10 BEST MEXICAN PUDDING RECIPES | YUMMLY
Bacon Fat Caramel Bread Pudding Pork. bacon fat, eggs, butter, bacon crumbles, vanilla extract, vanilla extract and 12 more. Yummly Original.
From yummly.com


MEXICORN® BREAD PUDDING RECIPE - PILLSBURY.COM
Place frozen rolls on cutting board; let stand about 5 minutes to thaw. 2. Meanwhile, in large bowl, beat eggs, milk, salt, thyme, pepper and nutmeg with wire whisk until well blended. 3. Cut rolls into 3/4-inch cubes; place in bowl with egg mixture. Stir in cheese, corn and chiles. Pour into sprayed dish. 4.
From pillsbury.com


BREAD PUDDING (SOPA) (CAPIROTADA) - BUENO FOODS
2019-10-09 Instructions. Preheat oven to 300º. Place one layer of bread, cheese, raisins and nuts in a casserole dish. Repeat layers. Place piloncillo and water in a saucepan. Bring to a boil. Lower heat to medium and continue cooking until piloncillo is completely melted about 8 minutes. Add cinnamon sticks and cloves to piloncillo mixture and stir ...
From buenofoods.com


MEXICAN BREAD PUDDING | SAVEUR
2005-11-17 Preheat oven to 350°. Grease an 8″ square baking dish with 1 tbsp. of the butter and set aside. Put sugar, cinnamon, scallions, cilantro, and 4 cups water into a heavy medium saucepan and stir ...
From saveur.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


MY GRANDMOTHER'S CAPIROTADA {MEXICAN BREAD PUDDING}
2018-10-08 Preheat oven to 425 degrees Fahrenheit. Place water, sugar, spices and peanuts in a saucepan. Bring to a boil, lower heat and simmer for 5 minutes. Add the raisins and simmer for another 5 minutes. Take off heat, remove cinnamon, cloves and star anise then allow the syrup to …
From confessionsofafoodie.me


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