AUTHENTIC MEXICAN CAPIROTADA- BREAD PUDDING
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
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)
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
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
Provided by Marcela Valladolid
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 10
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)
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
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
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
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
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
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
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
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)
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
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 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
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
From bhg.com
4.5/5 (8)Calories 489 per servingTotal 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.
- Preheat oven to 350°F. Line the bottom of a 2-quart rectangular baking dish with half of the bread slices. Spoon half of the cinnamon-pecan syrup over bread slices. Repeat with the remaining bread slices and syrup. Bake for 25 to 30 minutes or until syrup bubbles and begins to caramelize. Cool for 15 minutes before serving.
MEXICAN BREAD PUDDING (BUDíN DE PAN) - MEXICO IN MY …
From mexicoinmykitchen.com
4.8/5 (8)Total Time 1 hr 5 minsCategory DessertsCalories 315 per serving
- 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 pieces.
- Beat the eggs in a small bowl and pour into the bread mixture, then add the melted butter, sugar, vanilla, cinnamon and raisins. Mix until you have a uniform mixture. Do not over mix.
- Pour the mixture over your greased baking dish, and smooth the top with the help of a spatula. Cut the cinnamon stick in pieces and insert in different places as shown in the picture. The addition of the cinnamon stick is optional; I like to do it because that’s the way I remember the bread pudding being sold in my hometown growing up. The cinnamon adds flavor to the bread and your kitchen smells wonderful while you’re baking it.
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