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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Cheryl Reilly
[email protected]This is the best capirotada recipe I've ever tried. It's so easy to make, and it always turns out perfect.
Snappa Bloq20
[email protected]I made this for my family, and they loved it. The bread pudding was so moist and flavorful, and the cheese and fruit filling was the perfect complement.
Rana Farooq
[email protected]This was a delicious and easy recipe to follow. I will definitely be making it again.
Md Rohan
[email protected]I've made this recipe several times, and it's always a hit. It's the perfect dessert for a party or potluck.
Hailey Conover
[email protected]This is a great recipe for a special occasion. It's also a great way to use up leftover bread.
ANA Mario joao
[email protected]I'm not a big fan of bread pudding, but I really enjoyed this recipe. The cheese and fruit filling made it really special.
Doris L santos
[email protected]This is the best capirotada recipe I've ever tried. It's so easy to make, and it always turns out perfect.
MH Mahmud Hossain
[email protected]I love the combination of sweet and savory flavors in this dish. The bread pudding is so moist and flavorful, and the cheese and fruit filling is the perfect complement.
Bina Star
[email protected]This is a great recipe for a crowd. I made it for a potluck, and it was a huge success.
badrul miha
[email protected]I made this for my family, and they all loved it. Even my picky kids ate it all up.
Lindi porotloane
[email protected]I followed the recipe exactly, and it turned out perfect. The bread pudding was light and fluffy, and the cheese and fruit filling was rich and flavorful.
Marcella Sumner
[email protected]This was a great way to use up leftover bread. I also added some chopped nuts and dried fruit, which made it even more delicious.
Kobita Begom
[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!
Kasadha Vicky
[email protected]This capirotada was a hit at our Cinco de Mayo party! Everyone loved the combination of sweet and savory flavors, and the bread pudding was so moist and flavorful.