Does anyone have a recipe for Mexican bread pudding, Capirotada, that is traditonally eaten during Lent?

Answer 1

Apple Bread Pudding (Capirotada)

Recipe By :Susan Feniger and Mary Sue Milliken
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Puddings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 tablespoons Unsalted butter - (1 stick)
1/2 Loaf French bread or baguette with crust -- cut into small cubes
1 pound Brown sugar
1 1/2 cups Water
1 1/2 teaspoons Ground cinnamon
2 large Granny Smith apples -- peeled, cored,
-- and chopped
1 cup Walnuts -- chopped
1/2 pound Cream cheese -- chilled and chopped
Crema or heavy cream -- see * Note

* Note: See the “Crema” recipe which is included in this collection.

Preheat the oven to 350 degrees. Butter a 9- by 13-inch glass casserole or lasagna pan.
Melt the butter in a medium saucepan, add the bread cubes and stir to coat evenly. Spread the cubes on a baking sheet and bake 15 minutes or until lightly brown and crisp. Remove the bread and turn the oven temperature up to 400 degrees.
Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and set aside.
In a large mixing bowl, combine the chopped apples, walnuts, cream cheese and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the prepared pan.
Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an additional 5 minutes, without stirring, until the top is golden-brown and crusty and the liquid is almost gone. Serve warm with pitchers of Crema or heavy cream for adding at the table.
This recipe yields 8 servings.

Answer 2

If you like traditional bread pudding, you'll love the Mexican version of it. To add a little variety to your next holiday meal, serve capirotada for dessert. Serves six.
Things You'll Need
1 qt. milk
3 large eggs
4 tbsp. butter - plus more for the baking dish
1 c. raisins
2 c. brown sugars
1 c. almonds - chopped
1 cloves
2 tsp. vanilla extract
1 1/2 tbsp. canola oil
1 (2-inch) piece cinnamon sticks
2 Granny Smith apples - peeled, cored and sliced
1/2 lb. Monterey Jack cheese - cut into small cubes
1 loaf day-old French bread - torn into 1-inch chunks
Instructions
STEP 1: Preheat the oven to 350 degrees F. STEP 2: Bring the sugar, cinnamon stick, clove and 2 c. water to a boil, then simmer until it has a syrupy consistency. STEP 3: Remove the cinnamon stick and clove and keep the syrup warm. STEP 4: Melt the butter in a small saucepan and then add the oil. Keep warm. STEP 5: Place the chunks of bread on a cookie sheet and brush with the butter and oil. Brown the bread in the oven. STEP 6: Remove the bread from the oven. Butter the bottom and sides of a medium-sized baking dish. STEP 7: Put a layer of bread in the dish, then top with some of the apple slices, raisins, almonds and cheese. STEP 8: Repeat the layering process until those ingredients are gone. STEP 9: Pour the syrup over the layers and bake for 30 minutes. STEP 10: Beat the eggs with the milk and vanilla extract. STEP 11: Remove the dish from the oven and pour the milk mixture over the top. STEP 12: Bake for another 30 minutes or until the top is brown. STEP 13: Serve hot or cold

Answer 3

There are many versions of this recipe. I have tried some but this one is the best.
Capirotada
16 slices of French bread (baguette) 1 day old
250 gr butter (1 stick=90gr)
6 cups whole milk
1-1/2 cup brown sugar
4 large green tomatillos, we would need only the papery outer skins, they make the capirotada fluffy.
1 Cinnamon stick
3 cloves
1 garlic (I don´t know why but it works)
1 orange peel or rind, fresh
1 green onion, only the white portion
1 handful of fresh mint or peppermint (hierbabuena)
100 gr (about 3 oz) almonds, nut or peanuts
100 gr (about 3 oz) raisins

Spread butter on each slice of bread. Place them on a large rectangular Pyrex mold and bake at 400ºF for 1 or 2 min until butter has melted and remove from oven. Using a big pan, boil milk and brown sugar, mixing until sugar has dissolved. Add the rest ingredients, except raisins and nuts. Simmer at low temperature for 45 min to 1 hour. Strain the milk mixture and pour the liquid over the bread. Add nuts and raisins. Bake at 350ºF for 20 minutes. Let it cool cover and put it in the fridge.
Alonso,
Mexico City

Answer 4

Capirotada is traditional for Lent. This version is layered with cheese, raisins, nuts and bananas.

1/2 (1 lb.) loaf French bread
4 tbsp. butter
4 c. water
8 oz. piloncillo or 1 1/2 c. packed brown sugar
2 cinnamon sticks
2 whole cloves
1 tbsp. butter
8 oz. Longhorn or mild Cheddar cheese, shredded (2 c.)
1/2 c. roasted unsalted peanuts
1/4 c. slivered blanched almonds
1/2 c. raisins
1 lg. banana, thinly sliced
Ground cinnamon

Preheat oven to 350 degrees. Cut a thin slice off heel of bread; reserve for another use. Cut remaining bread in 1/2 inch slices. Butter slices on 1 side with 4 tablespoons butter. Place buttered side up in a single layer on 1 or 2 baking sheets. Bake 15 minutes, until lightly toasted and dry. Remove and cool. Combine water, piloncillo or brown sugar, cinnamon sticks and cloves in a large saucepan. Bring to a boil; reduce heat. Simmer syrup uncovered 20 minutes. Strain out cinnamon sticks and cloves; set syrup aside. Capirotada may be prepared in advance to this point and the bread left out overnight to dry. Grease a deep 2 1/2 quart baking dish with about 1/2 tablespoon butter. Reserve remaining 1/2 tablespoons butter, 1/4 cup cheese and 2 tablespoons peanuts for topping.
In prepared baking dish, layer ingredients in the following order: a third of the toasted bread slices, half of the remaining peanuts, half of the almonds, half of the raisins and half of the banana slices. Cover with half of the remaining cheese. Pour 1 cup syrup evenly over cheese. Layer another third of the bread, remaining peanuts, almonds, raisins and banana slices. Cover with remaining cheese. Again pour 1 cup syrup evenly over cheese. Top with remaining bread. Sprinkle with reserved cheese and peanuts. Pour remaining syrup evenly over pudding. Dot with remaining butter and sprinkle lightly with ground cinnamon. Cover and bake 45 minutes. Let stand covered 30 minutes to 1 hour before serving. Makes 8 to 10 servings.


I found many on web.

Answer 5

I am amazed that no one has told you the secret of 10 habanero pepper seeds, mixed in to give it the traditional Mexican ceremony, of the flat out dash to the WC in the morning. I would also recommend leaving the paper in the fridge overnight.(lol). I went to Cancun last year and was suprised that spicy food was not the norm.In the UK all mex food is Nuclear!

Answer 6

sounds good can i have some please?