How to make mexican capirotada recipes - Mexican recipes

Author: Nancy Snodgrass  
Mexican recipes Dessert

It’s traditionally eaten during Lent, as some say, because the cheese provides extra protein to Lenten observers abstaining from meat on Fridays. Mexican capirotada is a delicious dessert made with layers of fried bread, peanuts and cheese and drizzled with a flavored piloncillo syrup.

Mexican Capirotada

Mexican Capirotada
This is a traditional Mexican bread pudding served during Lent. It is commonly made with piloncillo (Mexican brown sugar).
Provided by: dromero1013
Total time: 80 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 24 servings
Number of ingredients: 11
Ingredients:
  • 3 cups water
  • 3 cups brown sugar, divided
  • 2 cinnamon sticks
  • 2 cups butter, softened
  • 2 loaves sliced white bread, toasted
  • ¼ teaspoon ground cinnamon, or to taste
  • ¼ teaspoon ground nutmeg, or to taste
  • ⅛ teaspoon ground cloves, or to taste
  • 2 cups raisins
  • 2 cups peanuts
  • 1 pound shredded sharp Cheddar cheese
Nutrition:
  • Calories: 489.6 calories
  • Carbohydrate: 49.6 g
  • Cholesterol: 60.5 mg
  • Fat: 29 g
  • Fiber: 2.5 g
  • Protein: 11 g
  • Saturated Fat: 14.8 g
  • Sodium: 590.3 mg
  • Sugar: 27 g
How to cook:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
  3. Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
  4. Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.
Notes: Mexican Capirotada Recipe, Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until …

How to Make Capirotada (Mexican Bread Pudding)

12/04/2014 · Capirotada is a Mexican bread pudding made with cinnamon, piloncillo, cloves, raisins, bread, and cheese. This video shares simple tips such …

Traditional Capirotada Recipe

Learn to make Capirotada , a traditional Mexican dessert that is usually enjoyed during Lent.http://TheSweetestJourney.comBlog Post: …

Authentic Mexican Capirotada

Authentic Mexican Capirotada
Capirotada is the Mexican version of the so-known bread pudding. It’s traditionally eaten during Lent, as some say, because the cheese provides extra protein to Lenten observers abstaining from meat on Fridays. Of course, this beautiful Authentic Mexican Capirotada- Bread Pudding can be made all year round, and it goes well for parties, around the holidays, or Sunday meals in the family.
Provided by: The Bossy Kitchen
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 8
Ingredients:
  • 4 bolillos, sliced, or 16 half-inch slices French bread dried out
  • ½ cup/115g butter room temperature
  • 7oz/200 g soft dark brown sugar(or piloncillo
  • 1 cinnamon stick
  • 2 cups/400 ml water
  • ¾ cup/75g flaked almonds
  • ½ cup / 75g raisins
  • 1 cup/ 115g grated Monterey Jack or mild Cheddar cheese
Nutrition:
  • Calories: 442 calories
  • Carbohydrate: 43 grams carbohydrates
  • Cholesterol: 48 milligrams cholesterol
  • Fat: 25 grams fat
  • Fiber: 3 grams fiber
  • Protein: 13 grams protein
  • Saturated Fat: 12 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 568 milligrams sodium
  • Sugar: 8 grams sugar
  • Trans Fat: 1 grams trans fat
  • Unsaturated Fat: 11 grams unsaturated fat
How to cook:
  1. The recipe works better with older bread that is quite dry.
  2. Preheat the oven to 350F/180C.
  3. Slice the bread about ½ in thick or 1 cm. Lightly butter on both sides.
  4. Layer on a baking sheet and bake for 3-4 minutes on each side, until lightly toasted and dry. Remove and cool. Set the slices aside.
  5. Place the sugar, cinnamon, and water in a pan. Heat gently, stirring until the sugar has dissolved. Bring to a boil, lower the heat and simmer for 5 minutes without stirring to reduce it. Remove the cinnamon stick and let the syrup cool.
  6. Grease a [url href="http://amzn.to/2plHcPr"]8 inch/20cm square baking dish[/url] with butter.
  7. Layer the bread, almonds, raisins, and cheese in the dish, pour the syrup over, letting it soak into the bread for 5-10 minutes. Repeat the steps with the same layer of bread and the rest of the ingredients. Do not omit this step. The bread needs time to soak the syrup; otherwise, the syrup will run to the bottom of the dish, and the top layer will remain dry.
  8. Bake the pudding for about 30 mins, until golden brown.
  9. Remove from the oven, leave to stand for 5 minutes, then cut into squares.
  10. Serve warm or cold with heavy cream over and decorate it with some flaked almonds.
  11. This dish makes a great breakfast the next day with milk poured over.
Notes: Como hacer Capirotada (How to Make Mexican Bread, Muy Bueno. Capirotada is a Mexican bread pudding made with cinnamon, piloncillo, cloves, raisins, bread, and cheese. This video shares simple …

Capirotada(Mexican Bread Pudding)

Capirotada(Mexican Bread Pudding)
This recipe for capirotada was adapted from the capirotada that I enjoyed when I worked at La Poblano in Houston, Texas!
Provided by: Sonia
Total time: 64 minutes
Cook time: 44 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 14
Ingredients:
  • 2 1/2 cups water
  • Zest and juice from 1 large orange
  • 16 oz piloncillo cones or dark brown sugar
  • 2 inch piece cinnamon sticks (broken in half)
  • 3 whole cloves
  • 1/2 teaspoon ground anise
  • 1/3 cup raisins
  • 3 ounces butter (plus more for greasing)
  • 15 to 20 slices of Mexican bolillos or French bread (let dry out overnight)
  • 1/3 cup pecans (chopped, optional)
  • 1/3 cup toasted almonds (chopped, optional)
  • 1/3 cup roasted peanuts (more traditional)
  • 8 ounces monterey jack or another melting cheese (shredded, not traditional)
  • 6 ounces panela or cotija cheese (crumbled, more traditional)
How to cook:
  1. Directions:
  2. The night before, slice the bolillos into 1/2 inch to 3/4 inch slices and let sit out overnight.
  3. Next day, preheat oven to 375º F. Generously grease a 9×13 (Or 9 inch round cake pan) baking dish with butter. Set aside.
  4. Heat the water, orange juice, zest, Piloncillo(sugar), cloves, cinnamon sticks, and anise in a pot over medium heat, stirring until sugar is dissolved. Add raisins and let simmer for 5 minutes without stirring.
  5. Spread the butter onto both sides of each slice of bread and arrange on baking sheet. Bake in preheated oven for 5 minutes, or until golden brown. Turn over and bake the other side for 5 minutes.
  6. Line the base of the ovenproof dish with half the toast. Sprinkle over half of the cheese(both kinds) and nuts. If adding coconut, add some shredded coconut to each layer. Remove and discard cinnamon sticks and cloves from piloncillo syrup. Spoon 1/2 of raisin mix over toast. Repeat another layer, cover with foil paper and bake for 20 minutes or until warm and cheese has melted.
Notes: Capirotada (Mexican Bread Pudding), Melt 5 tablespoons of the butter in the microwave or in a small saucepan. Spread the bread cubes in an even layer on two large baking sheets …

Mexican Capirotada

Mexican Capirotada
Mexican capirotada is a delicious dessert made with layers of fried bread, peanuts and cheese and drizzled with a flavored piloncillo syrup.
Provided by: Maricruz
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: mexican
Number of ingredients: 12
Ingredients:
  • 1 baguette or 4 bolillo rolls (cut into ⅓"/1cm thick slices)
  • 2 fried corn tortillas (optional)
  • ⅓ cup raisins
  • ½ cup toasted peanuts
  • ½ cup pecans (roughly chopped)
  • ⅔ cup queso añejo, queso fresco or Feta
  • lard or butter for frying (as needed)
  • 3 Tbsp butter (melted)
  • 10 oz piloncillo (or ⅔ cup of molasses)
  • 1 stick cinnamon
  • 2 whole cloves
  • 3 cups water
Nutrition:
  • Calories: 603 kcal
  • Carbohydrate: 76 g
  • Protein: 11 g
  • Fat: 29 g
  • Saturated Fat: 9 g
  • Trans Fat: 1 g
  • Cholesterol: 27 mg
  • Sodium: 498 mg
  • Fiber: 5 g
  • Sugar: 42 g
  • Unsaturated Fat: 18 g
  • Serving Size: 1 serving
How to cook:
  1. PREPARE THE SYRUP
  2. In a medium saucepan place the water, cinnamon, whole cloves and piloncillo (or molasses).
  3. Let it simmer, stirring occasionally, until the piloncillo has completely dissolved and a light syrup has formed (about 10 minutes). Strain and set aside.
  4. FRY THE BREAD
  5. In a large frying pan heat about two tablespoons of lard or butter. Working in batches fry the bread until crispy and browned, adding more butter to the pan if needed.
  6. Place bread onto a place with kitchen paper to absorb the excess of oil.
  7. MAKE THE CAPIROTADA
  8. In the baking dish, arrange the tortillas on the bottom to cover it.
  9. Start by adding a layer of fried bread. Top with a bit of raisins, peanuts and pecans.
  10. Drizzle with piloncillo syrup making sure to soak the bread very well.
  11. And last, sprinkle with cheese.
  12. Repeat the steps until you will place the last layer of bread, then add all the remaining syrup and top with cheese, raisins, and nuts.
  13. Drizzle with melted butter and cover the dish with aluminum foil.
  14. BAKE
  15. Heat the oven to 360 ° F / 180 ° C. Bake for 40 minutes.
  16. Remove the foil and continue baking for 5 to 10 minutes or until the Capirotada has the top slightly crispy and browned.
Notes: Capirotada (Mexican Bread Pudding), Preheat oven to 350 degrees F. Cut rolls in ½ inch slices and butter both sides, layer on a baking sheet and bake for 3 minutes on each side, until …
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