Best 6 Capirotada A La Antigua Mexican Bread Pudding Recipes
Capirotada, a traditional Mexican bread pudding, is a delicious and versatile dish that can be enjoyed as a dessert or a main course. It is typically made with bolillo or telera bread, which is toasted and then soaked in a mixture of milk, eggs, and spices. The bread is then layered with a variety of fillings, such as raisins, nuts, and dried fruits, and baked until golden brown. Capirotada is often served with a drizzle of honey or cajeta, a sweet caramel sauce. This article will provide you with a step-by-step guide to making this classic Mexican dish, as well as some tips and variations to help you create your own unique version of capirotada.
Here are our top 6 tried and tested recipes!
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
CAPIROTADA MEXICAN BREAD PUDDING
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
Categories Desserts
Time 35m
Number Of Ingredients 13
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 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 Mexican Recipes
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
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
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.
CAPIROTADA (MEXICAN BREAD PUDDING)
This is another staple in the hispanic community. It is normally served at lent or at Easter. It's really good!!
Provided by babygirl65
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place raisins in a small bowl and pour enough Brandy so that raisins plump up.
- In a small sauce pan, add water, cinnamon sticks, and sugar. Boil over medium heat for about 10 minutes.
- Remove cinnamon sticks and pour raisins into mix.
- Place toasted bread slices in 9 x 13 baking pan.
- Layer ingredients: cheese, pecans, bread -- etc. Repeat steps until all bread is used. (Save some pecans for last topping).
- Pour cinnamon mix over bread pudding and sprinkle pecans on top.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 643.8, Fat 15.6, SaturatedFat 1.6, Sodium 470.3, Carbohydrate 123.3, Fiber 6.3, Sugar 70.2, Protein 10.2
CAPIROTADA (SYRUP-COATED BREAD PUDDING)
Every region of Mexico has its own version of this traditional Lenten dessert. This northern recipe is unusual in that it includes layers of cheese. It is sturdy and nourishing enough to be served as a late supper.
Provided by Honey Sweet
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the syrup, mix the sugar, water, cinnamon stick and cloves in a saucepan and boil, stirring, until the mixture forms a light syrup. Remove from the heat and stir in the milk.
- Toast the bread until lightly browned. Spread the butter on the bread.
- Preheat the oven to 400 F (200 C). Cover the sides and bottom of a cazuela or casserole with the tortillas. Dip each piece of bread into the syrup and arrange a layer of bread in the bottom of the cazuela. Sprinkle with part of the cheese, raisins and nuts until all the ingredients have been used.
- Strain the syrup that is left over and pour over the pudding. Cover the cazuela with foil and bake the pudding for 20 minutes, uncovering periodically and smoothing the surface of the pudding with a wooden spoon. Lower the oven temperature to 300 F (150 C) and bake for another 30 minutes. Serve lukewarm.
- Variation: Cover the pudding with meringue and bake in a 500 F oven for 5 minutes or until the surface is golden brown.
Nutrition Facts : Calories 488.6, Fat 41.2, SaturatedFat 15.7, Cholesterol 60, Sodium 207.6, Carbohydrate 29.8, Fiber 3.1, Sugar 18.7, Protein 6.9
Tips:
- Use day-old bread for a firmer texture.
- If you don't have piloncillo, you can substitute brown sugar or maple syrup.
- Add a cup of chopped nuts, such as walnuts or pecans, for extra crunch.
- Serve capirotada warm or at room temperature.
- Top with a dollop of whipped cream or ice cream for a special treat.
Conclusion:
Capirotada is a delicious and festive Mexican bread pudding that is perfect for any occasion. With its unique combination of flavors and textures, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give capirotada a try. You won't be disappointed!
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