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Heat, toasty, and melty, this straightforward Mexican Capirotada recipe is the right dessert. Topped with toasted coconut, raisins, and plenty of nuts, each chunk of this Mexican bread pudding is loaded with dreamy flavors and texture.
Do-it-yourself Mexican Bread Pudding
Baked to gentle and melty perfection, this easy Mexican capirotada is loaded with taste and all of its conventional parts: cheese, peanuts, and raisins. Additionally topped with toasted coconut, almonds, pecans, and walnuts, this recipe is an explosion of candy and crunchy goodness.
Drizzled with a selfmade fragrant milk, it’s a gently wealthy bread pudding full of heat spices from the cinnamon, entire cloves, and star anise. Don’t fear in case you’re out of evaporated milk, although. This capirotada is so easy which you can swap it out for different components and nonetheless get a dreamy dessert.
Though it’s usually solely eaten throughout Easter, nobody will complain in case you ever make it outdoors of Lent. The truth is, as soon as everybody has a chunk, good luck solely making this bread pudding a few times a yr.
What Is Capirotada?
Capirotada, or Mexican bread pudding, is a really conventional and once-a-year Mexican dessert. It’s made with sliced, stale bread that’s coated in fragrant milk or cream. Then it’s usually sprinkled with peanuts, raisins, and shredded cheese.
Because it bakes, the bread softens, soaking in all of the creamy liquid, and absorbs plenty of taste from the add-ins. As soon as the cheese is sweet and melty, it’s able to be served.
Why is Capirotada Eaten Throughout Lent?
Capirotada is a Lent-only dessert due to the symbolism behind its components. The bolillo (or bread) is Christ’s physique, the piloncillo (or sweetener) is his blood, and the entire spices like cloves and cinnamon sticks are the nails and wooden of the cross he was crucified on. Since Lent can be a time to be grateful, capirotada is made with leftover bread to keep away from losing any meals.
Recipe Components
This recipe is for you in case you preserve your pantry well-stocked with peanuts, raisins, and all types of seeds, nuts, and dried fruits. Test the recipe card on the backside of the put up for the complete ingredient quantities.
For the Capirotada
- Butter
- Mexican Bolillos – You should utilize retailer purchased or Do-it-yourself Bolillos. You possibly can swap them out for baguettes in case you can’t discover bolillos.
- Evaporated milk – This provides superb richness, however be happy to make use of entire milk or half-and-half.
- Piloncillo – Granulated piloncillo is the simplest method to go about this, however you may also roughly chop piloncillo cones for this. Darkish brown sugar and coconut sugar are nice options.
- Star anise – You wish to use a entire star anise, don’t use floor star anise.
- Entire cloves – Don’t use floor cloves.
- Vanilla extract
- Floor cinnamon – You may also use 1/2 cinnamon stick.
- Floor ginger – Be at liberty to go away it out.
For the Toppings
- Shredded coconut – Coconut flakes are a great different.
- Slivered almonds – Roughly chopped almonds work too.
- Pecans
- Walnuts
- Salted peanuts – If you’ll find unsalted peanuts, higher. In any other case, simply rinse the salt proper off.
- Raisins – You possibly can substitute them for cranberries.
- Manchego cheese – Chihuahua cheese is an effective substitute.
Learn how to Make Capirotada
Mexican capirotada is rather like making your favourite bread pudding. It’s straightforward!
- Put together the baking dish. Preheat the oven to 390°F. Use the butter to grease the underside and sides of a 9×9″ baking dish. Place any leftover butter within the heart of the baking dish.
- Add the bread. Vertically assemble the bread slices within the baking dish. Be sure that to put them in all types of instructions to go away a little bit of room in between the slices. If it’s packed collectively tightly then there gained’t be area for the add-ins to seep by means of.
- Simmer the milk. Pour the evaporated milk right into a small pot. Add the piloncillo, star anise, entire cloves, vanilla extract, floor cinnamon, and floor ginger. Place it over low warmth and stir always. Let the combination simmer for five minutes. Take away it from the warmth and set it apart.
- Toast the coconut. Add the coconut to a small pan over low warmth. Stir it always and let it toast for 5-8 minutes or till golden. Don’t depart it unattended as a result of it burns shortly. Take away it from the warmth and set it apart.
- Combine the toppings. Add the toasted coconut, almonds, pecans, walnuts, peanuts, and raisins to a small bowl. Combine till nicely mixed. Set it apart.
- Assemble it. Sprinkle the toppings over the bread and into the nooks between its slices.
- Pressure the milk. Use a high quality mesh sieve to pressure the milk over the bread and toppings. Don’t skip this step as a result of it’ll catch the spices and any bits of movie which will have fashioned. Gently squeeze the bread into the baking dish to assist coat it with the combination.
- Bake it. Pop it into the oven for 15-20 minutes or till the cheese is sweet and melty. Take away it from the oven and serve heat.
Suggestions for Success
These easy ideas can take your Mexican capirotada to the subsequent stage in a second:
- Toast the bread. Unfold your bread slices with a little bit of butter or vegetable oil and toast them within the oven at 390°F for 3-5 minutes on either side or till golden. It would give the bread extra construction because it bakes. Nevertheless, it’s probably not vital in case your bread is greater than a few days outdated.
- Use leftover bread. It doesn’t matter in case your bolillo is every week outdated and rock-hard. From the best way this capirotada seems, you’d by no means know the loaves sat in your counter endlessly.
- Make it zesty. Add 1 teaspoon of grated orange zest into the combination for a citrusy kick.
- Use extra add-ins. Though chocolate chips and different dried fruits aren’t utilized in conventional capirotada, it doesn’t imply you possibly can’t have a bit of enjoyable. In spite of everything, it’s your bread pudding. Add 1-2 tablespoons of your favourite add-ins.
What to Serve with Mexican Capirotada
Capirotada is nice after a Mexican-inspired meal. Because it’s a dessert, it is advisable pair it with a yummy drink. Espresso, Café de Olla, and Mexican Atole are essentially the most conventional drinks to serve with this bread pudding. A Carajillo would additionally go nice together with this bread pudding in case you wished an after dinner cocktail!
Learn how to Retailer Leftovers
As soon as totally cooled, you possibly can refrigerate this Mexican bread pudding for as much as 5 days. I recommend doing so in an hermetic container to keep away from the switch of odors from strong-smelling meals like onions, however you may also cowl the baking dish with foil and pop it within the fridge.
To reheat it, sprinkle it with 1-2 teaspoons of milk after which microwave it for as much as a minute or till heat. If you happen to’re reheating a big portion (for greater than 3 individuals), place it within the oven at 360°F for 6-12 minutes.
Extra Mexican Recipes
Yield: 4
Capirotada Recipe (Mexican Bread Pudding)
Heat, toasty, and melty, this fast Mexican capirotada will turn out to be your new favourite bread pudding loaded with peanuts, coconut, and cheese.Â
Prep Time
10 minutes
Cook dinner Time
20 minutes
Whole Time
half-hour
Components
For the Capirotada
- 2 tablespoons unsalted butter
- 4 Mexican bolillos, day-old and minimize into 3/4″ slices
- 16 fluid ounces evaporated milk
- 3-6 tablespoons piloncillo, to style
- 1/2 medium star anise
- 2 entire cloves
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon floor cinnamon
- 1/8 teaspoon floor ginger
For the Toppings
- 1/2 cup shredded coconut
- 2 tablespoons slivered almonds
- 2 1/2 tablespoons roughly chopped pecans
- 1 tablespoon roughly chopped walnuts
- 1 1/2 tablespoons roughly chopped salted peanuts, rinsed
- 3 tablespoons raisins
- 1/2 cup shredded Manchego cheese
Directions
- Preheat the oven to 390°F. Use the butter to grease the underside and sides of a 9×9″ baking dish.
- Vertically assemble the bread slices within the baking dish. Be sure that to put them in all types of instructions to go away a little bit of room in between the slices.
- Pour the evaporated milk right into a small pot. Add the piloncillo, star anise, entire cloves, vanilla extract, floor cinnamon, and floor ginger. Place it over low warmth and stir always. Let the combination simmer for five minutes. Take away it from the warmth and set it apart.
- Add the coconut to a small pan over low warmth. Stir it always and let it toast for 5-8 minutes or till golden. Take away it from the warmth and set it apart.
- Add the toasted coconut, almonds, pecans, walnuts, peanuts, and raisins to a small bowl. Combine till nicely mixed. Set it apart.
- Sprinkle the toppings over the bread and into the nooks between its slices.
- Use a high quality mesh sieve to pressure the milk over the bread and toppings. Gently squeeze the bread into the baking dish to assist coat it with the combination.
- Pop it into the oven for 15-20 minutes or till the cheese is sweet and melty. Take away it from the oven and serve heat.
Notes
Storage: As soon as totally cooled, you possibly can refrigerate this Mexican bread pudding for as much as 5 days. I recommend doing so in an hermetic container to keep away from the switch of odors from strong-smelling meals like onions, however you may also cowl the baking dish with foil and pop it within the fridge.
Reheat: To reheat it, sprinkle it with 1-2 teaspoons of milk after which microwave it for as much as a minute or till heat. If you happen to’re reheating a big portion (for greater than 3 individuals), place it within the oven at 360°F for 6-12 minutes.
Vitamin Data:
Yield:
4
Serving Measurement:
1
Quantity Per Serving:
Energy: 786Whole Fats: 40gSaturated Fats: 20gTrans Fats: 1gUnsaturated Fats: 17gLdl cholesterol: 77mgSodium: 775mgCarbohydrates: 80gFiber: 5gSugar: 24gProtein: 29g
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