Best Grilled Upside Down Fruity Capirotada Rsc Recipes

Capirotada image

Provided by Nanita

Categories Dessert

Time 1h40m

Yield 2 9X13 Pans

Number Of Ingredients 9

6 small piloncillo cones
12 cups water
8 short cinnamon sticks
2 bunches green onions or 1 large white onion, cut in quarters
3 loaves French bread, sliced thin
2 (16 ounce) containers soft margarine
1 (16 ounce) box raisins
2 cups chopped pecans
4 cups cheddar cheese, shredded

Steps:

Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven.
Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices.
Taste- you may want to add additional brown sugar or spices depending on your personal tastes.
Remove from heat and take out onions and cinnamon sticks.
Toast the french bread (you can do this ahead of time or while the syrup is cooking).
Spread margarine liberally on both sides of toast.
Layer toast, cheese, raisins, and nuts in 2 9X13 pans (preferably glass), repeating until both pans are full, ending with a layer of cheese, raisins and nuts.
Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened.
Bake in a 350 degree oven for 30 to 40 minutes.
Serve hot or cold.
Store in the refrigerator.

Capirotada image

Provided by Josef Centeno

Yield Serves 12

Number Of Ingredients 17

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)

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.