Warm Mexican Bread Pudding With Apples And Cream Capirotada Recipes

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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



Capirotada (Mexican Bread Pudding) image

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

1 (1 pound) loaf white bread
2 tablespoons butter
1 cup raisins
1 cup pineapple chunks, drained
4 ounces Colby longhorn cheese
¾ cup chopped walnuts
10 cinnamon sticks
2 cups white sugar
2 cups water

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



Warm Mexican Bread Pudding With Apples and Cream (Capirotada) image

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

8 tablespoons unsalted butter
1/2 loaf French bread or 1/2 loaf baguette, with crust, cut into small cubes
1 lb brown sugar
1 1/2 cups water
1 1/2 teaspoons ground cinnamon
2 large granny smith apples, peeled, cored and chopped
1 cup walnuts, chopped
1/2 lb cream cheese, chilled and chopped
crema or heavy cream, for serving

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



Capirotada (Mexican Bread Pudding) image

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.

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

APPLE BREAD PUDDING (CAPIROTADA)

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 9



Apple Bread Pudding (Capirotada) image

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.

8 tablespoons (1 stick) unsalted butter
1/2 loaf French bread or baguette, with crust, cut into small cubes
1 pound brown sugar
1 1/2 cups water
1 1/2 teaspoons ground cinnamon
2 large Granny Smith apples, peeled, cored and chopped
1 cup walnuts, chopped
1/2 pound cream cheese, chilled and chopped
Crema or heavy cream for garnish

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



New Mexican Capirotada (Bread Pudding) image

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.

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

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



Capirotada -- Mexican Bread Pudding image

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

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

CAPIROTADA

Capirotada is a classic Mexican bread pudding served during Lent. This version combines raisins, nuts, coconut, and bananas in a sweet custard.

Provided by Josef Centeno

Yield Serves 12

Number Of Ingredients 17



Capirotada image

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.

1⁄2 cone (125 g) piloncillo
1 cup (240 ml) water
10 day-old bolillos
1 cup (150 g) golden raisins
1 cup (150 g) roasted peanuts
1 cup (85 g) toasted shredded coconut
1 cup (140 g) crumbled queso fresco
2 ripe bananas, chopped
4 cups (960 ml) heavy cream
2 cups (480 ml) milk
8 eggs
1 cup (200 g) granulated sugar
1 cup (200 g) dark brown sugar
1 Tbsp. ground cinnamon
1 Tbsp. ground cloves
1⁄2 tsp. fine sea salt
Whipped cream for serving (optional)

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