Capirotada, a Mexican Bread Pudding Dessert for Lent


It is one of those Mexican cooking recipes which I saw on Internet and after some research I have come to know this Recipe “Capirotada.”

History:
Capirotada (pronounced: kä-pē-rô-tä-thä) is traditionally known as “Capirotada de vigilia”. It is a tradition Mexican dish famous for being usually eaten during Lenten period. It’s among one of the dish which is served as at Good Friday. It’s a type of bread pudding with cheese that is both sweet and savory at the same time. Like many other Mexican Cooking DishesRecipes there is a variety of presentation of this dish.
I am damn sure that you will love this recipe and will try it too.
Without wasting any time let’s get to the recipe.

Calories in Bread Pudding (Capirotada)
There are 286 Calories in an average serving, along with 10g Total Fat, 3.4g Saturated Fat, 0g Trans Fat, 11mg Cholesterol, 332mg Sodium, 44g Total Carbohydrates, 2g Dietary Fiber, 21g Sugar, and 6g Protein. It also provides 2% Vitamin A, 1% Vitamin C, 9% Calcium, and 9% Iron.

Ingredients
1 24-inch loaf of French bread, cubed and toasted (about six cups)
2 cups of brown sugar or 16 oz. of piloncillo
2 cups of water
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup of shredded Monterey Jack cheese
1 cup of pecans, toasted and chopped
1/2 cup of raisins
½ cup of dried apricots, chopped
1/4 cup of butter, melted

Instruction:

Step 1: Preheat the oven to 350° F (175° C)
Butter a 9"x13" baking dish.

Step 2: Make a syrup by boiling the sugar, water, cinnamon and cloves together for 10 minutes or until it’s slightly thickened and reduced.

Step 3: In a greased large cast-iron skillet or an 8x8 cake pan, place half the bread and pour over it half the melted butter. Toss to coat. Drizzle about ¼ cup of the syrup over the bread and toss to coat. Layer on top of the bread the cheese, pecans, raisins and dried apricots. Place the rest of the bread on top, drizzle over the remaining butter and then pour over the rest of the syrup. Make sure that each piece of bread is properly coated in syrup.

Step 4: Bake for 30 minutes, until the top layer of cheese is bubbling and browned. Serve warm.
Makes about 8 servings.
NOTE: Here are some acceptable substitutions for this Capirotada Recipe if you're having trouble finding the traditional Mexican ingredients:
  • For bolillos, substitute stale French bread.
  • For piloncillo, substitute packed dark brown sugar.
  • For dry Mexican ranchero and Manchego cheese, substitute Monterey Jack and/or white cheddar
Variations: Add any or all of the following into the layers:
  • chopped bananas or apples
  • chopped walnuts or pecans
  • grated orange or lemon peel

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