Ingredients with Measurements:
- 1 loaf of French bread, sliced into 1-inch thick pieces
- 1 cup of brown sugar
- 1 cup of water
- 1 cinnamon stick
- 1/2 cup of raisins
- 1/2 cup of chopped pecans
- 1/2 cup of shredded coconut
- 1/4 cup of butter, melted
- 1/4 cup of orange juice
- 1/4 cup of brandy (optional)
- 1/2 teaspoon of ground cinnamon
Special equipment needed:
- 9x13 inch baking dish
- Saucepan
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, combine the brown sugar, water, and cinnamon stick. Bring to a boil, then reduce the heat and simmer for 10 minutes.
3. Remove the cinnamon stick and stir in the raisins, chopped pecans, shredded coconut, melted butter, orange juice, brandy (if using), and ground cinnamon.
4. In a 9x13 inch baking dish, layer the sliced French bread.
5. Pour the sugar mixture over the bread, making sure to cover each slice.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown.
8. Let cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 380
Fat: 15g
Carbohydrates: 57g
Protein: 6g
Sodium: 230mg
Sugar: 38g
Substitutions for ingredients:
- White sugar can be used instead of brown sugar.
- Walnuts or almonds can be used instead of pecans.
- Dried cranberries or cherries can be used instead of raisins.
- Orange zest can be used instead of orange juice.
Variations:
- Add sliced bananas or apples to the layers of bread.
- Use different types of bread, such as brioche or challah.
- Add a layer of cream cheese or mascarpone cheese between the layers of bread.
Tips and tricks:
- Make sure to cover each slice of bread with the sugar mixture to ensure even flavor.
- Let the capirotada cool for a few minutes before serving to allow the flavors to meld together.
- Serve with a dollop of whipped cream or vanilla ice cream.
Storage instructions:
Store any leftover capirotada in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the capirotada in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the capirotada on a platter with a dusting of powdered sugar and a sprinkle of cinnamon.
Garnishes:
Garnish with fresh berries or a sprig of mint.
Pairings:
Serve with a cup of coffee or hot chocolate.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the capirotada is too dry, add a little more orange juice or water to the sugar mixture.
- If the capirotada is too wet, reduce the amount of liquid in the sugar mixture.
Food safety advice:
Make sure to store any leftover capirotada in the refrigerator and consume within 3 days.
Food history:
Capirotada is a traditional Mexican bread pudding that is typically served during Lent.
Flavor profiles:
Sweet, cinnamon, nutty, and fruity.
Serving suggestions:
Serve the capirotada warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Related Categories
Cooking Method: N/A
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Region: Mexican
Taste: Sweet, Caramelized, Cinnamon, Nutty, Rich