Ingredients with Measurements:
- 6 cups of French bread, cut into cubes
- 1 cup of chocolate chips
- 1 cup of brown sugar
- 1 cup of water
- 1/2 cup of raisins
- 1/2 cup of chopped pecans
- 1/4 cup of butter
- 1 cinnamon stick
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
Special Equipment Needed:
- 9x13 inch baking dish
- Large saucepan
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large saucepan, combine the brown sugar, water, cinnamon stick, ground cinnamon, and salt. Bring to a boil over medium heat, stirring occasionally.
3. Reduce the heat to low and simmer for 10 minutes, until the mixture thickens slightly.
4. Remove the cinnamon stick from the saucepan and stir in the chocolate chips and butter until melted and smooth.
5. In a separate bowl, combine the bread cubes, raisins, and chopped pecans.
6. Pour the chocolate mixture over the bread mixture and stir until the bread is coated.
7. Transfer the mixture to a 9x13 inch baking dish and bake for 25-30 minutes, until the top is golden brown and the bread is crispy.
8. Let the capirotada cool for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 18g
Carbohydrates per serving: 63g
Protein per serving: 6g
Substitutions for ingredients:
- French bread can be substituted with any type of bread.
- Chocolate chips can be substituted with chopped chocolate.
- Brown sugar can be substituted with white sugar or honey.
- Raisins can be substituted with dried cranberries or cherries.
- Pecans can be substituted with walnuts or almonds.
Variations:
- Add sliced bananas or apples to the bread mixture.
- Use white chocolate chips instead of regular chocolate chips.
- Add a pinch of cayenne pepper for a spicy kick.
- Use coconut oil instead of butter for a vegan version.
Tips and Tricks:
- Make sure to stir the chocolate mixture constantly to prevent burning.
- Use day-old bread for best results.
- Serve with vanilla ice cream or whipped cream for a decadent dessert.
Storage Instructions:
Store any leftover 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 ramekins or on a platter with a dusting of powdered sugar and a sprinkle of chopped pecans.
Garnishes:
Garnish with fresh berries, mint leaves, or a drizzle of chocolate sauce.
Pairings:
Serve with a cup of coffee or hot chocolate.
Suggested Side Dishes:
Serve with a side of fresh fruit or a green salad to balance out the sweetness.
Troubleshooting Advice:
- If the capirotada is too dry, add a splash of milk or cream to the bread mixture before baking.
- If the capirotada is too wet, add more bread cubes to absorb the excess moisture.
Food Safety Advice:
- Make sure to wash your hands and all cooking surfaces before preparing the recipe.
- Store any leftovers in the refrigerator and discard after 3 days.
Food History:
Capirotada is a traditional Mexican dessert that dates back to the colonial era. It is typically made with bread, cheese, and a sweet syrup made with piloncillo (unrefined cane sugar).
Flavor Profiles:
The chocolate capirotada is sweet, rich, and chocolatey with a hint of cinnamon and nuttiness from the pecans.
Serving Suggestions:
Serve the capirotada warm with a scoop of vanilla ice cream or whipped cream for a delicious and indulgent dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican
Taste: Sweet, Chocolatey, Nutty, Creamy, Spiced