CAPIDOTADA (MEXICAN BREAD PUDDING)
Several varieties of this dessert exist, depending upon which region of Mexico or Texas it's made in. The biggest difference being the nut used. My own preference is to use pecans.
Provided by SEAPUP53
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Combine the water, cinnamon sticks, and sugar in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the cinnamon turns the water dark brown, about 15 minutes. Remove cinnamon sticks and reserve the water.
- Heat the vegetable oil in a large skillet to 350 degrees F (175 degrees C). Fry the slices of French bread in oil until light brown, turning if necessary, about 1 minute per side. Remove toasted bread from the oil and place on paper towels to drain.
- Arrange half of the toasted bread in a single layer in the greased casserole dish. Sprinkle bread with half of the raisins, pecans, and onion. Arrange a layer of Cheddar cheese on top. Repeat with another layer of bread, raisins, pecans, onions, and cheese.
- Slowly pour the reserved cinnamon water over the casserole, allowing the bread to absorb as much of the liquid as possible. Do not allow the dish to overflow.
- Cover dish with aluminum foil and place in the center of the preheated oven. Bake until lightly browned and puffed, about 30 minutes. Remove from oven and allow to rest for 15 minutes before serving.
Nutrition Facts : Calories 661.3 calories, Carbohydrate 102.3 g, Cholesterol 22.3 mg, Fat 24.4 g, Fiber 4.5 g, Protein 14 g, SaturatedFat 6.4 g, Sodium 498.8 mg, Sugar 64.7 g
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[email protected]This was the worst capirotada I've ever had. The bread was dry and the fruit was tasteless.
Aaron Sambo
[email protected]I'm not a big fan of bread pudding, but this capirotada was actually pretty good. I liked the combination of the bread, fruit, and spices.
Annie McDonald
[email protected]This capirotada was a lot of work to make, but it was worth it. It turned out delicious!
Zulifqar Ali
[email protected]I found this recipe to be a bit bland. I think it could have used more spices.
Chioma Onuorah
[email protected]This capirotada was a bit too sweet for my taste, but it was still good. I think I'll try using less sugar next time.
ashok CH.
[email protected]I made this recipe for my family and they loved it. It was a great way to use up some leftover bread.
Abdullahi sulaiman
[email protected]This was my first time making capirotada and it turned out great! The bread pudding was moist and flavorful, and the fruit and nuts added a nice touch.
basanta tamang999
[email protected]I've made this capirotada several times now and it's always a hit. It's the perfect dessert for any occasion.
Rabi Raza
[email protected]This recipe was easy to follow and the capirotada turned out delicious. I especially loved the crunchy topping.
sushma pyakurel
[email protected]I made this for a potluck and it was a huge success. Everyone loved it! I'll definitely be making it again.
Inga Beck
[email protected]This was a fun and easy recipe to make. My kids loved helping me assemble the bread pudding, and they couldn't wait to eat it. It was a big hit!
Tania Clarke
[email protected]I've never had capirotada before, but I'm so glad I tried this recipe. It's now one of my favorite desserts! The bread pudding was moist and flavorful, and the fruit and nuts added a nice crunch.
Davionte Washington
[email protected]This capirotada was a hit! It was so easy to make and the flavors were amazing. I loved the combination of the bread, fruit, and spices.