Capirotada Syrup Coated Bread Pudding Recipes

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CAPIROTADA -- MEXICAN BREAD PUDDING



Capirotada -- Mexican Bread Pudding image

This traditional Lenten dessert is a terrific way to use up stale bread. Bolillos are torpedo-shaped bread rolls.

Provided by Molly53

Categories     Dessert

Time 1h5m

Yield 14-16 serving(s)

Number Of Ingredients 9

2 loaves French bread (or 5-6 bolillos)
2 cinnamon sticks
8 ounces piloncillo (Mexican brown sugar)
4 cups water, boiling
3 -4 whole cloves
1 cup raisins
1 cup peanuts
1 cup queso fresco or 1 cup American cheese, grated
oil, for frying

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.

Nutrition Facts : Calories 267.6, Fat 7.1, SaturatedFat 1.1, Sodium 399, Carbohydrate 43.5, Fiber 3.2, Sugar 6.7, Protein 8.7

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 (SYRUP-COATED BREAD PUDDING)



Capirotada (Syrup-Coated Bread Pudding) image

Every region of Mexico has its own version of this traditional Lenten dessert. This northern recipe is unusual in that it includes layers of cheese. It is sturdy and nourishing enough to be served as a late supper.

Provided by Honey Sweet

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

20 -25 slices hard rolls (1-2 days old) or 20 -25 slices baguette (1-2 days old)
2/3 cup butter
10 corn tortillas, toasted (optional)
2 cups monterey jack cheese or 2 cups medium-sharp cheddar cheese
1 1/4 cups raisins
1 1/2 cups walnuts or 1 1/2 cups peanuts
3 cups water
6 ounces piloncillo (raw sugar)
1 cinnamon stick
2 cloves
1 cup milk

Steps:

  • To make the syrup, mix the sugar, water, cinnamon stick and cloves in a saucepan and boil, stirring, until the mixture forms a light syrup. Remove from the heat and stir in the milk.
  • Toast the bread until lightly browned. Spread the butter on the bread.
  • Preheat the oven to 400 F (200 C). Cover the sides and bottom of a cazuela or casserole with the tortillas. Dip each piece of bread into the syrup and arrange a layer of bread in the bottom of the cazuela. Sprinkle with part of the cheese, raisins and nuts until all the ingredients have been used.
  • Strain the syrup that is left over and pour over the pudding. Cover the cazuela with foil and bake the pudding for 20 minutes, uncovering periodically and smoothing the surface of the pudding with a wooden spoon. Lower the oven temperature to 300 F (150 C) and bake for another 30 minutes. Serve lukewarm.
  • Variation: Cover the pudding with meringue and bake in a 500 F oven for 5 minutes or until the surface is golden brown.

Nutrition Facts : Calories 488.6, Fat 41.2, SaturatedFat 15.7, Cholesterol 60, Sodium 207.6, Carbohydrate 29.8, Fiber 3.1, Sugar 18.7, Protein 6.9

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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