Wednesday, December 9, 2009

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 right on top of those glorious days, aren't we? 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, diced
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 half1 stick cinnamon½ disk Mexican Chocolate, choppedCombine 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.

*******************************

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
Panocha Syrup*

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 sugar2 cups water1 cinnamon stickCombine 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.

12 comments:

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Nazarina A said...

Teresa,
You are by far the best person to come to for Mexican cuisine.You have this ability to make everything so delicious and original!

Cinnamon-Girl Reeni♥ said...

This looks so incredibly delicious Teresa! My Dad was hinting 'bread pudding' to me today and here you are with this. I love this with the chocolate - it's so full of goodies!

5 Star Foodie said...

Wow, this bread pudding sounds incredible with apples and dried cherries and chocolate sauce!

Debinhawaii said...

Ooh, the chocolate one gets my vote! It looks so decadent. Yum!

Anonymous said...

wonderful..................................................

ms Givens said...

Oh my. That sounds amazing. Enjoy!

glorv1 said...

Hi, I am so glad I found your blog. I just made capirotada but it sure didn't look as good as yours. Wow, that looks awesome. I have to add you to my blog list. I come via Carolyns (mi vida loca) blog. I will definitely trackback on some of your post but for now I'm glad I found your blog. Have a great day and by the way, Merry Christmas.

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The Blonde Duck said...

That looks really good!

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Gloria said...

Just stopped by to say Happy New Years!

 

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