Mi Huerta Market
By: Sarah Chovanetz
Mexican Bread Pudding
(Also known as Capirotada)
Using our Mi Huerta Piloncillo, we are going to make a Mexican dessert that is very popular around Lent or closer to Easter. It is especially popular on Good Friday. However, it is also commonly made just because of the flavors and spices that create a delicious dish. It really is a good recipe to use since it’s already a type of bread pudding and who doesn’t love that? It’s made with Mi Huerta piloncillo (a non-processed brown sugar) orange zest, pecans, and so many more mouth-watering ingredients. Bread pudding is a much more filling dessert and also best served hot so if you aren’t crazy about it for warmer seasons don’t worry there’s a solution and it’s called ice cream. Adding a scoop or two on top of this dish makes you wonder how food could taste so good. It’s a dessert that creates memories for families and people because of the smell the second it’s taken out of the oven. The smell of warm bread, sweet spices, cheese, dried fruit and cinnamon are all ingredients that most people enjoy. It’s actually a genius idea and the sweet and salt compliment each other very well. Don’t be surprised if you end up wanting to make this dish instead of your standard cake or cookie tray. We only hope you use the best ingredients which is why we highly recommend our Mi Huerta piloncillo when creating this to bring out the most flavors and happy tummies!
This rich version of Capirotada, with apples, pecans, raisins, and plenty of spices, is full of texture and flavor. Top it with whipped cream or a generous spoonful of Mexican crema, if you like, to add yet another flavor element.
What You’ll Need
• 1/4 cup real butter
• 6 cups day-old Mexican bread (bolillos, pan dulce, or a combination of both) cut into cubes
• 1 and 1/4 cup water
• (2) 8oz cones of our Mi Huerta Piloncillo
• 1 stick of cinnamon
• 1 teaspoon whole anise seeds
• 2 large or 3 small apples, peeled, cored and chopped
• 1 cup raisins (soaked in warm water to soften)
• 2/3 cup chopped pecans
• 1/2 cup crumbled queso fresco
• 1 tablespoon orange zest
• 1 teaspoon lemon or lime zest
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 4 egg yolks
• 4 cups milk
• 1/4 cup sherry
• 1 pinch salt
How to Make It
1. Melt the butter over medium heat in a large skillet or sautee pan.
2. Fry the bread cubes until golden. Set aside.
3. In a small saucepan over medium heat, combine water, Mi Huerta Piloncillo, anise seeds, and cinnamon stick. Heat, stirring often, until sugar has dissolved. (This will take some time so do not get discouraged.) Once sugar is dissolved completely, gently boil the mixture until the liquid becomes syrupy, about 6 minutes. Take syrup off of heat and set aside.
4. Turn your oven on to 350 Fahrenheit / 175 Celsius to pre-heat.
5. In a large bowl, combine apples, raisins, pecans, both kinds of zest, and cheese (queso fresco).
6. Sprinkle ground cinnamon and cloves over the top of the fruit mixture and toss to incorporate.
7. Add fried bread and carefully fold all ingredients together.
8. Place half of the bread mixture into a large, buttered baking dish; pour half of the syrup over it.
9. Add the remaining bread mixture and the remaining syrup.
10. Put baking dish in oven and bake for about 35 minutes.
11. Beat the egg yolks until foamy and smooth. Add the milk, sherry, and salt; stir until smooth. Pour this mixture over the partially cooked bread and bake for another 35 minutes or until top is golden.
12. Take your Capirotada out of the oven and allow it to cool before serving. It can be eaten either warm or lukewarm. Store at room-temperature for a day or so, or refrigerate and reheat in microwave before eating.
