How To make Mexican Bread Pudding
1 qt Water
1 lb Brown Sugar
1 3 in stick cinnamon
1 Whole Clove
6 Slices toast, cubed (or
-equivalent of leftover -pound cake) 3 Bananas or apples, sliced
1 c Raisins
1 c Peanuts, chopped
1/2 c Blanched almonds, chopped
1/2 lb Monterey Jack cheese, cubed.
RE: Mexican Bread Pudding DATE: 03-17-91 AREA: COOKING Another untried recipe, offered as ransom for recipes stolen, off-topic postings, and ill received boasting about Texas....... Recipe quoted from Elena's Secretes of Mexican Cooking, Elena Zelayeta "This dessert is usually served during Lent. The combination of cheese and fruits may sound strange, but it's extremely popular in Mexico and I know many Americans who rave over it. Boil water, sugar, stick cinnamon an dclove together until syrupy. Butter a casserole generously and put in a layer of bread or cake cubes. Cover with a layer of banana or apple slices and sprinkle with some of the raisins, peanuts, almonds and cheese cubes. Repeat the layers until all ingredients are used. Remove stick cinnamon and clove from syrup and pour syrup over
How To make Mexican Bread Pudding's Videos
My family ate the whole pan and asked for more! | My Abuela's favorite capirotada Easy Recipe
Here is the simple way I make capirotada for my grandmother. There are so many ways to make this Mexican bread pudding, but this one is my abuelita's favorite.
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INGREDIENTS
6 to 8 bolillo bread rolls
2 large bananas
15 oz can crushed pineapple
1 to 1 1/2 cup raisins
10 oz Oaxaca cheese (shredded)
5 to 6 cups water
10 oz piloncillo
2 to 3 cinnamon sticks
1 Tbsp vanilla extract
pinch of salt
9x13 baking dish
2 Tbls butter
Easy Recipes
Capirotada (Mexican Bread Pudding)
Capirotada, or Mexican Bread Pudding, is made with layers of crusty bread, raisins, bananas, almonds, and cheese all soaked in sweetened cinnamon milk! This dessert is traditionally served during Lent and Easter.
Grab the full recipe and instructions with more tips:
#capirotada #mexicanfood
Bread Pudding Recipe
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Easy Capirotada Recipe (Mexican Bread Pudding Recipe)
Here is a simple way to make capirotada. I used mini loaf baking cups for individual servings.
INGREDIENTS FOR FULL RECIPE
6 to 8 Pan Bolillio Rolls
4 1/2 cups water
8 oz piloncillo (or 1 1/2 cup brown sugar)
2 to 3 cinnamon sticks
1/2 cup raisins
1 cup mozzarella cheese (shredded)
9x13 baking dish
2 tbls butter (optiona)
MINI LOAF RECIPE
4 mini loaf baking cups (or 8x8x 2 inch baking pan)
4 pan bolillio rolls
I used 2 1/2 to 3 cups of the sugar syrup
1/3 cup raisins
1/2 cup of shredded mozzarella cheese
2 tbls unsalted butter
Music: Jazz Comedy
How to make capirotada
How to make Mexican bread pudding
Receta Como hacer capirotada con piloncillio
Capirotada Mexican Style Bread Pudding easy recipe, Mexican food
Today I’m sharing one of my Mom’s recipes, it’s a delicious Mexican bread Pudding, which is very traditional during the Lenten Season, it’s called Capirotada, it’s really easy to make, and it has a beautiful combination of flavors and textures so hopefully you will give it a try and will like it as much as my whole family does! Enjoy
Ingredients:
4 Bolillos or a large French baguette
8 oz Piloncillo
+1 liter Water
2 Cinnamon Sticks
3 Cloves
1 ½ C unsalted Peanuts
1 ½ C Raisins
1 ½ C Sweetened Shredded Coconut
1 ½ C Colored Sprinkles
1 C Oaxaca Cheese or Monterey Cheese, Shredded
+ 2 T Melted butter
+4-6 Tortillas
1 C dry Fruit (optional)
Music courtesy of Audio Network.
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Capirotada | Mexican Bread Pudding
Capirotada or Mexican Bread Pudding. Savory and sweet combination of bread, nuts, fruits, & cheese make this a very unique dessert. A classic & traditional Mexican dessert with deep religious meaning enjoyed during Lent and other special holidays.
Happy Recipe Friday! Fusion Fam! ❤️????
#capirotada #mexicanfood #holidayfood #laviejolie
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RECIPE INGREDIENTS & MEASUREMENTS: Yields about thirty 1 cup servings
10 Bolillos
13 cups water (3 liters)
5 cinnamon sticks (32g)
1/2 tbsp. whole cloves (~1g)
4 Piloncillos (800g)
1/2 cup melted butter (125ml)
2 cups peanuts (300g)
2 cups crushed walnuts (300g)
2 cups raisins (300g)
3 bananas sliced
1 lb diced Panela cheese (453g)
Optional Mama Chelo’s Meringue:
6 egg whites (192g)
1/2 tsp. cream of tartar (~1.5g)
4 tbsp. sugar (50g)
SUBSTITUTIONS:
Bolillos: baguettes, French bread rolls, or any bread of your choice.
Piloncillo: 4 cups (800g) of Brown Sugar or Molasses may be used.
Panela Cheese: Queso Fresco, Monterey Jack Cheese, Mexican Manchego, Monterrey Jack. Ricotta, Paneer, or even cream cheese all make wonderful cheese alternatives for this dessert.
Peanuts/Walnuts/Raisins/Bananas: You can remove or add as much or as little of these ingredients as you like.
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Notes:
Leftovers can last in the refrigerator for up to 3 days.
** You can also fry the bread in butter or oil instead of toasting in the oven.
*** Some interesting information on Capirotada:
**** Always wash hands before beginning a recipe. Sorry guys the science geek in me just has to say this even though everyone knows this already. ????
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Hola! I'm Johanna, a Latina of Spanish, French, & Irish descendants. I'm a researcher turned entrepreneur and married to my best friend who happens to be Vietnamese. We're a wonky fusion, but like it that way! ☆ My channel is mostly Cooking & Lifestyle based. I love COOKING, being with my family & friends, dressing up, and just being happy! We also have two yorkies named Leo & Louie that are our spoiled furry children! Their endless shenanigans always make us laugh. See you in the next video!
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