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
WARM MEXICAN BREAD PUDDING WITH APPLES AND CREAM (CAPIROTADA)
This apple bread pudding is heavenly served warm with whipped cream! No eggs added. From the "Too Hot Tamales" chefs Mary Sue Miliken and Susan Feniger, whose culinary pedigrees are steeped in Latin cuisine. Posted by request. I hope you enjoy!
Provided by BecR2400
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch glass casserole.
- Melt butter in a saucepan, add bread cubes and stir to coat evenly. Spread cubes on a baking sheet and bake 15 minutes, or until lightly brown and crisp.
- Remove bread and turn oven temperature up to 400 degrees.
- Combine sugar and water in a saucepan and bring to a boil. Remove from heat. Stir in the cinnamon and set aside.
- In a large mixing bowl, combine apples, walnuts, cream cheese and bread cubes. Drizzle with reserved sugar syrup and mix to evenly distribute. Transfer to prepared pan.
- Bake, uncovered, stirring occasionally, for 15 minutes. Bake an additional 5 minutes, without stirring, until th top is golden brown and crusty and liquid is almost gone.
- Serve warm with pitchers of crema or cream for adding at the table.
Nutrition Facts : Calories 725.4, Fat 32, SaturatedFat 14, Cholesterol 61.8, Sodium 439.2, Carbohydrate 103, Fiber 4.1, Sugar 63.8, Protein 11.8
APPLE BREAD PUDDING (CAPIROTADA)
Steps:
- Preheat the oven to 350 degrees F. Butter a 9 x 13inch glass casserole or lasagna pan.
- Melt the butter in a medium saucepan, add the bread cubes and stir to coat evenly. Spread the cubes on a baking sheet and bake 15 minutes or until lightly brown and crisp. Remove the bread and turn the oven temperature up to 400 degrees F.
- Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and set aside.
- In a large mixing bowl, combine the chopped apples, walnuts, cream cheese and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the prepared pan.
- Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an additional 5 minutes, without stirring, until the top is golden brown and crusty and the liquid is almost gone. Serve warm with pitchers of crema or heavy cream for adding at the table.
CAPIROTADA (MEXICAN BREAD PUDDING)
This is another staple in the hispanic community. It is normally served at lent or at Easter. It's really good!!
Provided by babygirl65
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place raisins in a small bowl and pour enough Brandy so that raisins plump up.
- In a small sauce pan, add water, cinnamon sticks, and sugar. Boil over medium heat for about 10 minutes.
- Remove cinnamon sticks and pour raisins into mix.
- Place toasted bread slices in 9 x 13 baking pan.
- Layer ingredients: cheese, pecans, bread -- etc. Repeat steps until all bread is used. (Save some pecans for last topping).
- Pour cinnamon mix over bread pudding and sprinkle pecans on top.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 643.8, Fat 15.6, SaturatedFat 1.6, Sodium 470.3, Carbohydrate 123.3, Fiber 6.3, Sugar 70.2, Protein 10.2
CAPIROTADA -- MEXICAN BREAD PUDDING
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
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
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