Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, capirotada (pudding de pain mexicain). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple.
Capirotada (pudding de pain Mexicain) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Capirotada (pudding de pain Mexicain) is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook capirotada (pudding de pain mexicain) using 13 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Capirotada (pudding de pain Mexicain):
- Make ready 4 tortillas
- Get 1 baguette un peu rassie
- Prepare 200 g beurre fondu
- Prepare 200 g d'abricot secs
- Make ready 75 g raisins secs
- Prepare 50 g noix
- Prepare 2 bananes
- Get 2 pommes
- Take 100 g cheddar doux râpé
- Take 250 g cassonade
- Make ready 500 ml d'eau
- Prepare 4 bâtons de canelle
- Make ready 8 clous de girofle
Mexican Bread Pudding (Capirotada) This dessert, layered with cheese and soaked in a syrup made with piloncillo, a type of brown sugar used in Mexican cooking, is a traditional Lenten feast dish. Apparently, there are as many variations of this pudding as there are people who make it! What is constant in every Capirotada recipe is a bread base with a spice infused sweet syrup, fruit, nuts and lots of cheese. I have been going back to this same recipe for years!
Instructions to make Capirotada (pudding de pain Mexicain):
- Couper le pain en tranches d'environ 1cm et les badigeonner avec du beurre fondu
- Mettre au four 8 minutes à 180°C
- Retourner les tranches et renfourner 5 minutes
- Réaliser un sirop en portant à ébullition l'eau avec le sucre, la cannelle et les clous de girofle
- Filtrer le sirop et le laisser tiédir
- Couper les pommes et les bananes en petits morceaux et les mélanger avec les abricots, les raisins et les noix
- Beurrer un moule et recouvrir le fond et les bords avec les tortillas : il ne faut pas que le pain touche les parroies
- Ajouter une couche de pain
- Recouvrir du mélange de fruits et d'un peu de fromage râpé
- Imbibé de sirop (en garder pour les couches d'après)
- Recouvrir d'une couche de pain, puis encore des fruits et du sirop jusqu'en haut du moule
- Recouvrir de papier alu et enfourner 30 minutes à 180 °C
- Retirer le papier d'alu et poursuivre la cuisson encore 15 minutes (le sirop doit bouillir alors protéger le fond du four 😉)
- Laisser tiédir avant de démouler
- Pour la dégustation c'est selon les goûts, chaud, tiède ou froid c'est comme vous voulez ^^ prévoir un couteau à pain pour la découpe !
Such a different take on capirotada but it's the best!! Calling this "bread pudding" is a bit misleading because, like many Mexican desserts, Capirotada is a fine balance between savory and sweet. Some recipes even call for onions and tomatoes! There is tons of room to customize this recipe, adding and subtracting ingredients as you wish. Une recette typiquement mexicaine pour faire un pudding de Pâques, symbole de la passion du Christ au Mexique.
So that’s going to wrap it up with this special food capirotada (pudding de pain mexicain) recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
