Capirotada Con Queso Recipes

CAPIROTADA CON QUESO

Steps:

• Deja que hierva el agua con el piloncillo, la canela y los clavos en una olla mediana; cocina esto a fuego medio durante 20 min. o hasta que tenga la consistencia de almíbar, revolviendo de vez en cuando. Sácalo del fuego; mantenlo caliente.
• Calienta el horno a 350ºF. Mezcla los cubitos de pan con la mantequilla; espárcelos sobre una bandeja para hornear. Hornéalos 10 min. Transfiérelos a un tazón grande. Añade las pasas y las almendras; mézclalas ligeramente. Cuela el jarabe y desecha la canela y los clavos. Agrega el jarabe a la mezcla de pan; mézclalo bien. Déjalo reposar 10 min., revolviendo con frecuencia. Entretanto, mezcla los quesos.
• Pon la mitad de la mezcla de pan en una cazuela de 2 qt/1.9 L de capacidad; espolvorea esto con la mitad de la mezcla de queso. Repite las capas; tápala.
• Hornea el budín durante 25 min. o hasta que el queso esté derretido y dorado, destapándolo durante los últimos 5 min.

MEXICAN CAPIROTADA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
• Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
• Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.

CAPIROTADA

Steps:

• Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven.
• Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices.
• Taste- you may want to add additional brown sugar or spices depending on your personal tastes.
• Remove from heat and take out onions and cinnamon sticks.
• Toast the french bread (you can do this ahead of time or while the syrup is cooking).
• Spread margarine liberally on both sides of toast.
• Layer toast, cheese, raisins, and nuts in 2 9X13 pans (preferably glass), repeating until both pans are full, ending with a layer of cheese, raisins and nuts.
• Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened.
• Bake in a 350 degree oven for 30 to 40 minutes.
• Serve hot or cold.
• Store in the refrigerator.

CAPIROTADA

Steps:

• Heat the oven to 350° F.
• Put the piloncillo and water in a saucepan over medium heat, and cook, stirring occasionally, until the sugar is dissolved. Remove from the heat and set aside.
• In a large bowl, mix together the torn bread, raisins, peanuts, and coconut. Gently mix in the queso fresco and bananas.
• In another large bowl, whisk together the piloncillo syrup, cream, milk, eggs, granulated sugar, brown sugar, cinnamon, cloves, and salt until thoroughly mixed.
• Put the torn bread mixture into a deep 9" x 13" baking dish. Pour the cream mixture over the bread mixture. Cover with foil and bake for 40 minutes. Remove the foil and bake, uncovered, until the bread pudding is golden brown, an additional 25 minutes.
• Serve immediately with whipped cream, if desired. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in a 325° F oven.