Ingredients with Measurements:
- 1 loaf of French bread, cut into 1-inch cubes
- 2 cups of water
- 1 cup of brown sugar
- 1/2 cup of unsalted butter
- 1/2 cup of heavy cream
- 1/2 cup of chopped pecans
- 1/2 cup of raisins
- 2 Granny Smith apples, peeled and chopped
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- Pinch of salt
Special Equipment Needed:
- 9x13 inch baking dish
- Large saucepan
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large saucepan, combine the water, brown sugar, butter, heavy cream, cinnamon, nutmeg, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
4. In a mixing bowl, combine the bread cubes, chopped apples, pecans, and raisins.
5. Pour the caramel sauce over the bread mixture and stir until the bread is coated.
6. Transfer the mixture to a 9x13 inch baking dish and bake for 35-40 minutes, or until the top is golden brown and the bread is crispy.
7. Let the capirotada cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 420
Fat per serving: 22g
Carbohydrates per serving: 53g
Protein per serving: 5g
Substitutions for ingredients:
- You can use any type of bread instead of French bread.
- Instead of pecans, you can use walnuts or almonds.
- Instead of raisins, you can use dried cranberries or cherries.
- You can use any type of apple instead of Granny Smith apples.
Variations:
- You can add a layer of sliced bananas or peaches to the capirotada.
- Instead of apples, you can use pears or figs.
- You can add a layer of shredded coconut to the capirotada.
Tips and Tricks:
- Make sure to stir the caramel sauce constantly to prevent it from burning.
- You can make the capirotada ahead of time and reheat it in the oven before serving.
- Serve the capirotada with a scoop of vanilla ice cream for a delicious dessert.
Storage Instructions:
Store the capirotada in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the capirotada in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the capirotada in individual bowls and garnish with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
Whipped cream, cinnamon, and chopped nuts.
Pairings:
Serve the capirotada with a cup of hot coffee or tea.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the capirotada is too dry, add a little more caramel sauce or heavy cream.
- If the capirotada is too wet, bake it for a few more minutes to evaporate the excess liquid.
Food Safety Advice:
Make sure to store the capirotada in the refrigerator and reheat it to an internal temperature of 165°F before serving.
Food History:
Capirotada is a traditional Mexican dessert that dates back to the colonial period. It is typically made with bread, cheese, and syrup, and is often served during Lent.
Flavor Profiles:
Sweet, nutty, and spiced.
Serving Suggestions:
Serve the capirotada as a dessert or a sweet breakfast dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Mexican
Taste: Sweet, Caramelized, Spicy, Fruity