November 14, 2009

Capirotada

Sabado Mexicano
When the Spaniards and French introduced pastries and puddings to Mexican cooks, they also brought with them many spices like cinnamon. Old-fashioned cinnamon or Ceylon cinnamon is the most preferred with its true complex yet less sweet flavor from that of the common Cassia bark that is sold in the states. Mexican bread pudding is very different than the ones I grew up eating and containing pecans with a bourbon sauce. Served with Mexican cheese and creamy crema or crème fraiche, this pudding contains apples, almonds and plantains and like the ones I grew up eating, this one is ever so delicious and really easy to make.


Capirotada
Mexican Bread Pudding

2 cups torn firm texture bread (French will do)
3/4 cup water
1/2 cup packed brown sugar
3 inch stick of cinnamon
2 whole cloves
2 apples, peeled, cored and sliced
1 ripe medium plantain (or a large firm banana), sliced
1/3 cup raisins
1/4 cup coarsely chopped toasted almonds
1/2 cup shredded asadero, Chihuahua or Monterey jack cheese
Crema Mexicana, crème fraiche or dairy sour cream

Preheat over to 350 degrees F. Dry the torn bread on a baking sheet for 8 to 10 minutes or until dried.

Make a syrup in a small saucepan with the water, brown sugar, cinnamon and cloves. Bring to a boil, reduce heat and simmer for about 10 minutes or until reduced to 3/4 cup. Strain and discard spices.

Toss the bread with the syrup and fold in the apples, plantain, raisins and almonds. Place in a 2 quart baking dish and bake covered for 35 to 40 minutes or until apples are tender.

Serve warm with a sprinkle of the cheese and with the crema.

14 comments :

  1. I love Creole bread pudding - this looks like a really interesting new way for me to try it. (After I've dieted for, oh ... 6 months??)

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  2. Oh yum, that is pure indulgence with great cheeses. This is one bread pudding I have never tried yet.

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  3. What an unusual and delicious-sounding bread pudding. I like the sweet-savory combination.

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  4. Another fabulous Mexican food! The recipe sounds interesting and yummy too. OK OK, I'm learning here! haha... Have a wonderful weekend. Cheers.

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  5. I have been wishing for bread pudding, this sounds delish! I was telling Red, my youngest, about bread pudding just the other day. My mom used to prepare I but I never did. You know what that means? Yep, mom is making Drick's Mexican bread pudding this week!

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  6. This bread pudding recipe is a wonderful variation on the one we are used to making in the New Orleans style. Great background here too!

    Regards,
    CCR =8~)

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  7. I've never been a fan of bread pudding, but this one sounds intriguing! Love the savory/sweet twist-- hmmm, may have to give bread pudding another try!

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  8. I love that...including the bowl. I wish it's mine :)) Love the banana added to it. I'm sure it adds extra flavour. Thanks for sharing.

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  9. hmmmmmmmm yum yum yum!!!!! love this sounds fabulous.....would expect nothing else!!! wow

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  10. This looks to be full of flavors and delicious! Thanks for sharing :)

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  11. That sounds like a great brunch dish!

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  12. Very interesting savory/sweet combo with the ingedients. I'm fascinated by the plantains & cheese with the brown sugar...I bet this is out of this world!

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  13. This is unusual and something I will try to make. I like the plantain addition.

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  14. I've never heard of this, I've got some plantains, hmmm...

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