Mexican Capirotada Recipes

AUTHENTIC MEXICAN CAPIROTADA- BREAD PUDDING

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.

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.

MEXICAN CAPIROTADA

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.

NEW MEXICAN CAPIROTADA (BREAD PUDDING)

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

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

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.

CAPIROTADA (MEXICAN BREAD PUDDING)

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.