Wednesday, October 22, 2008

Mexican Chocolate Capirotada



As promised, this is the dessert I made with that second loaf of the pound cake I made a couple of days ago. Mexican Chocolate Capirotada.

Capirotada is simply Bread Pudding. Traditional Capirotada doesn't contain chocolate, by hey, I figured it couldn't hurt. Actually, I like this one even better, because of the Mexican chocolate of course. Capirotada is one of those traditional Mexican dishes often served around the holidays. And we're certainly getting close to those glorious days in a hurry, aren't we? So, I figure it's never too early to start my "traditional" baking. I really hope you enjoy my version of Capirotada. I added the traditional recipe at the end for all you non-conformists! :) Enjoy.

Chocolate Capirotada

8 slices of pound cake, cubed
3 eggs, beaten
1/3-cup milk
1-teaspoon cinnamon
2 tablespoons brown sugar
1 cup chopped pecans
1 cup dried cherries or raisins
1 medium granny smith apple
1 cup Jack cheese, shredded
Chocolate Sauce*

Preheat oven to 350°. Butter a glass-baking dish.

Place half the pound cake cubes into the baking dish.

Mix eggs, milk, cinnamon and brown sugar and pour half of this mixture over the top of the cake cubes in dish.

Sprinkle half pecans, cherries or raisins, apple, and cheese on top.

Add another layer of pound cake cubes followed by the egg mixture and remaining ingredients. Top with chocolate sauce.

Bake 25 minutes or until cheese has melted. Serve with remaining chocolate sauce if desired.

*Chocolate Sauce:

1 cup half and half
1 stick cinnamon
½ disk Mexican Chocolate, chopped

Combine half and half and cinnamon stick in medium sauce pan and heat to scalding. Lower heat and add chocolate. Whisk until chocolate melts and remove from heat. Remove cinnamon stick before using.
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Traditional Capirotada (Bread Pudding)

8 slices bread, toasted
3 eggs, beaten
5 tablespoons milk
1 teaspoon cinnamon
2 tablespoons brown sugar
½ cup toasted, slivered almonds
½ cup unsalted peanuts
½ cup walnuts, chopped
½ cup raisins
1 medium apple, pared, cored, and thinly sliced
1 cup Jack cheese, cut into small cubes

Preheat oven to 350º.
Butter a square baking dish. Place four bread slices in pan.
Mix eggs, milk, cinnamon, and brown sugar. Pour half of milk, eggs, and sugar mixture on top. Sprinkle with half of remaining ingredients.
Add another layer of bread and repeat as above. Top Capirotada with *Panocha Syrup and bake 25 minutes or until cheese is melted. Serve warm or reheat, covered, for 15 minutes.
Makes 8 to 10 servings.

*Panocha Syrup:
2 cups brown sugar
2 cups water
1 cinnamon stick

Combine ingredients in a medium size saucepan. Bring syrup to a boil. Lower heat and simmer approximately 15 minutes until syrup is slightly thickened. Remove cinnamon stick.

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Chocolate Quote of the Day:
"Las cosas claras y el chocolate espeso." (Ideas should be clear and chocolate thick.)
Spanish proverb

6 comments:

anudivya said...

That looks amazing! And so does the marble pound cake... Lovely blog here.

Reeni said...

This is full of delicious goodies. I bet no two bites are the same. I love your version with the chocolate!

Joanna said...

this recipe is making me hungry and i just ate dinner! i'm addicted to anything chocolate and this is a really unique dish. sounds really rich and satisfying.

Gloria Chadwick said...

Mmmm. Sounds delicious. BTW, your blog has been rated E for excellent. Please come on over and claim your award. :)

Maria said...

Bread pudding is really a favorite of mine. So many goodies in this recipe.

Foodycat said...

I have never had a bread pudding like this! The cheese and apple are really fascinating additions. Jack is a mild cheese, isn't it?

 

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