Best 5 Capirotada Mexican Bread Pudding Recipes
**Capirotada: A Delightful Fusion of Flavors and Textures**
Capriotada, a traditional Mexican bread pudding, is a symphony of flavors and textures that delights the senses. This beloved dish holds a special place in Mexican cuisine, often gracing festive tables during Lent and Easter. Its origins can be traced back to the Spanish colonial era, where it was influenced by European bread puddings and indigenous Mexican ingredients. Capriotada is a versatile dish that allows for culinary creativity, with variations found across different regions of Mexico.
Typically, capirotada is made with day-old bread, toasted until golden brown. The bread is then combined with a flavorful syrup made from piloncillo (unrefined cane sugar), cinnamon, cloves, and orange zest. Dried fruits such as raisins, apricots, and figs add a touch of sweetness and chewy texture. Nuts like pecans and almonds provide a satisfying crunch, while shredded coconut contributes a delicate flavor and aroma.
This captivating dessert is further enriched with queso añejo, a salty, aged cheese that balances the sweetness of the other ingredients. The final touch is a sprinkling of sesame seeds, adding a delightful nutty flavor and visual appeal. Some recipes also incorporate a layer of whipped cream or cajeta (goat's milk caramel) for an extra layer of indulgence.
Whether you prefer a traditional capirotada or one with a modern twist, this article offers a collection of recipes that cater to diverse preferences. From classic renditions to innovative variations, these recipes provide a culinary journey through the rich flavors and textures of this beloved Mexican bread pudding.
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
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
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 A LA ANTIGUA (MEXICAN BREAD PUDDING)
Capirotada is a traditional Mexican dessert, similar to what we know of as a bread pudding. In this variation, a baguette is sliced and toasted then layered with fruit in a dish and drizzled with a spiced fruit syrup. This dish is often eaten in Mexico around Easter time and carries a rich symbolism to the Passion of Christ.
Provided by gigi
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 12
Number Of Ingredients 15
Steps:
- Combine guava, piloncillo, orange peel, cinnamon sticks, cloves, and allspice in a saucepan; add water. Bring liquid to a boil; reduce heat and simmer until a syrup forms, about 10 minutes. Strain syrup into a bowl.
- Melt lard in a skillet over medium-high heat; fry baguette slices, working in batches, until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.
- Arrange a layer of fried bread in a baking dish; top with half of the raisins, half of the pecans, half of the pineapple, and half of the cotija cheese. Drizzle half of the syrup over the top. Repeat layering with remaining fried bread, raisins, pineapple, cotija cheese, and syrup. Top with sprinkles. Let stand until bread has absorbed the syrup, 1 to 2 hours.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 46.8 g, Cholesterol 19.6 mg, Fat 22.2 g, Fiber 2.6 g, Protein 7.3 g, SaturatedFat 7.2 g, Sodium 316.7 mg, Sugar 23.3 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
CAPIROTADA - MEXICAN BREAD PUDDING
Capirotada is a Mexican Bread Pudding and is probably like nothing you have ever had before. Even if you have had Capirotada almost every cook makes theirs just a little different. It has an interesting combination of fruits, nuts, spices, and cheese. Cheese - yes cheese! In this dessert the one defining ingredient is the...
Provided by Teresa Morgan
Categories Puddings
Number Of Ingredients 10
Steps:
- 1. * Piloncillos are cone shaped pieces of raw cane sugar. In my market they can be found in the produce section. They come in a small (about 4-ounce size) and a large (about 9 ounces). If you cannot find piloncillos, or simply prefer not to use them, 1 1/2 cups dark brown sugar may be substituted. ** Most market bakeries sell bolillo rolls. They are much like a French bread (crusty on the outside and soft on the inside). French bread can also be used, or even toasted white bread if you have no choice. Preheat oven to 350 degrees F. Generously butter a medium-size baking dish. Boil the water, cinnamon sticks, cloves, and piloncillo (or brown sugar) together until a syrup forms; set aside. In the prepared baking dish, place a layer of bolilo (or bread cubes). Cover with a layer of the banana or apple slices. Sprinkle some of the raisins, piñons, almonds, and cheese cubes over the top. Repeat layers until all the ingredients (except the syrup) are used. Remove the cinnamon sticks and clove from your syrup and pour the syrup over the top of the layers you have made. Bake for about 30 minutes; remove from oven. Cool slightly, then spoon onto plates and serve warm. Some people also like it cold.
Tips:
- Use stale bread: Stale bread absorbs the custard better, resulting in a richer, more flavorful capirotada.
- Toast the bread: Toasting the bread adds a slightly crispy texture and a deeper flavor to the capirotada.
- Use a variety of dried fruits: The combination of different dried fruits, such as raisins, cranberries, and apricots, adds a variety of flavors and textures to the capirotada.
- Don't overcook the capirotada: The capirotada is done when the custard is set and the bread is tender, but still slightly firm. Overcooking will make the capirotada dry and tough.
- Serve the capirotada warm or cold: Capirotada can be served warm or cold. If you are serving it warm, let it cool for a few minutes before serving so that the custard can set.
Conclusion:
Capirotada is a delicious and versatile Mexican bread pudding that is perfect for any occasion. It is easy to make and can be customized to your liking. With its combination of sweet and savory flavors, capirotada is sure to be a hit with everyone at your table.
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