Best Capirotada My Moms Version Recipes

CAPIROTADA MEXICAN BREAD PUDDING

Capirotada Mexican Bread Pudding image

Capirotada Mexican bread pudding, If you are into salty, sweet, soft, crunchy, spongy mixed all together with a dash of spice, this is for you. Yes, this concoction sounds really weird, but it is an explosion of flavors in your mouth.

Provided by Mely Martínez

Time 35m

Number Of Ingredients 13

Ingredients

12 Ounces About 1 1/4 cup of piloncillo or dark brown sugar
1 1/2 cup of water
1 stick of cinnamon
2 whole clove spice
3 Tablespoons melted butter
3 Tablespoons vegetable oil
16 slices 1/3" thick of Bolillo or French bread at least 2 days old
3/4 cup of Cotija Cheese
1/4 cup of roasted peanut
1/4 cup raisins
2 tablespoons of butter cut in small cubes
2 Bananas (sliced)
4 tbsp rainvow decorative sprinkles

Steps:

Preheat oven at 350F. In a medium size pot place the Piloncillo, cinnamon stick, cloves and water. Place in the stove and melt in a medium heat.( If you have a hard time cutting the piloncillo for the amount needed, place it in your microwave for intervals of 30 seconds until it is soften enough to cut. Be careful while removing it out of the microwave since it gets extremely hot.)
Mix the melted butter with the oil and brush over the slices of bread. Place in a baking tray and bake 8 minutes and then turn over to bake 5 more minutes. The bread should have a deep golden color.
Start assembling the slices of bread in an round oven proof dish. With the help of a ladle slowly pour syrup over the bread making sure the bread absorbs the syrup, do not let it go to the bottom of the dish in order to have enough syrup to moist all the bread pieces. Better yet dip the bread into the syrup to get and even moist crumb.
Top the first layer of bread with cheese, raisins and peanut or any other fruit or nuts you would like to add according to the suggestions given above or your own.
Place another layer or bread and continue the process as in step 4.
Pour the remaining syrup over the last layer of bread and top with the cheese, raisings and peanut. Dot with the 2 tablespoons of butter cut in small cubes. Cover with aluminum foil and bake in your preheated oven for 45 minutes until the top crust is golden and the lower layers are moist. Serve warm or cold.

Nutrition Facts : ServingSize 0.5 cup, Calories 465 kcal, Carbohydrate 71 g, Protein 14 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 19 mg, Sodium 699 mg, Fiber 3 g, Sugar 12 g

CAPIROTADA (MY MOM'S VERSION)

Capirotada (my mom's version) image

There are many, many versions of this dish. In fact, every family had their own twist. This is the one that I grew up with. It was a tradition to eat this during lent every year. It's still one of my favorites.

Provided by Belinda Castillo @frogmom

Categories Puddings

Number Of Ingredients 12

Ingredients

1 large french bread, day old
4 1/2 cup(s) water
2-3 stick(s) cinnamon
1 teaspoon(s) star anise or anise seeds
1 teaspoon(s) cloves
1- 1 1/2 cup(s) mild cheddar cheese, cubed
1 cup(s) raisins
1 cup(s) milk
1 teaspoon(s) vanilla extract
1 cup(s) pecan halves
1 1/2 cup(s) brown sugar
3 tablespoon(s) butter, melted

Steps:

Cut bread into cubes and set aside in a large bowl.
If desired, Soak raisins in water and set aside. This keeps raisins from hardening during baking process.
Place 4 1/2 cups of water in a medium pot. Add cinnamon sticks in the water. You can use a diffuser for the anise and cloves or place directly into the water. Boil to make a spice tea over medium heat.
Place milk and vanilla in a small pot and simmer over very low heat.
When spice tea is nice and dark, strain it, pour into a medium bowl and add brown sugar. Stir until sugar dissolves. Pour sweetened tea over bread cubes and mix gently until bread is completely soaked.
Pour melted butter into a 9 x 11 baking dish. Glass dish works best. Layer half of soaked bread, half of drained raisins, half ofpecan halves and half of cheese. Gently press down on e Rey thing and you later it with a rubber spatula. Repeat.
Pour warm milk/vanilla mixture all over top of the bread mixture. Lightly cover with aluminum foil. Bake at 400 degrees for about an hour or until set. Remove foil for the last 10 minutes to brown the top.