Capirotada De Leche Mexican Dulce De Leche Bread Pudding Palatable Pastime Recipes

CAPIROTADA DE LECHE

Steps:

• Preheat oven to 375F.
• Heat cinnamon sticks in the water and simmer for five to ten minutes.
• Discard cinnamon sticks; add piloncillo to water.
• Heat and stir until the sugar dissolves, then remove from heat and cool completely. I put it in a glass measuring cup and stuck it in the freezer for a few minutes to hasten the process.
• Whisk the eggs, vanilla, evaporated milk and dulce de leche together in a bowl until smooth; stir in the chilled syrup and set aside.
• Spray an oblong baking dish with nonstick spray (or you could butter it).
• Layer half the bread in the bottom of the pan, tearing pieces to fit.
• Spoon some of the sauce over the bread, then sprinkle with half each of the cheese, almonds, and raisins.
• Repeat with the rest of the bread, cheese, almonds and raisins.
• Ladle the remaining sauce over all.
• Sprinkle lightly with cinnamon and brown sugar, then dot with butter.
• Bake, uncovered, for about 40 minutes or until set, and a knife can be inserted without liquid clinging to it.
• Serve warm with whipped cream, cream drizzle, or ice cream, if desired.

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.

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.