Does anyone know how to make Mexican bread pudding?

Capirotada (Mexican Bread Pudding)

8 tablespoons unsalted butter

1/2 loaf French bread or baguette, with crust, cut into small cubes

1 lb brown sugar

1 1/2 cups water

1 1/2 teaspoons ground cinnamon

2 large granny smith apples, peeled, cored and chopped

1 cup walnuts, chopped

1/2 lb cream cheese, chilled and chopped

crema or heavy cream, for serving

Preheat oven to 350 degrees. Butter a 9-by-13-inch glass casserole. Melt butter in a saucepan, add bread cubes and stir to coat evenly. Spread cubes on a baking sheet and bake 15 minutes, or until lightly brown and crisp. Remove bread and turn oven temperature up to 400 degrees.

Combine sugar and water in a saucepan and bring to a boil. Remove from heat. Stir in the cinnamon and set aside.

In a large mixing bowl, combine apples, walnuts, cream cheese and bread cubes. Drizzle with reserved sugar syrup and mix to evenly distribute. Transfer to prepared pan.

Bake, uncovered, stirring occasionally, for 15 minutes. Bake an additional 5 minutes, without stirring, until th top is golden brown and crusty and liquid is almost gone. Serve warm with pitchers of crema or cream for adding at the table.

Happy Holidays!!!

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MEXICAN BREAD PUDDING

2 c. water

1 1/2 c. brown sugar

3/4 tsp. cinnamon

2 tbsp. butter

6 slices toast

1/2 c. raisins

1/2 c. apeanuts

2 c. pineapples, sliced

1/2 c. shredded Monterey Jack cheese

Bring water, brown sugar, cinnamon to boil, reduce heat and simmer uncovered 3 minutes. Stir in butter. Cut toast in 1-inch pieces; fold into sugar mixture along with raisins and nuts. Place half of this mixture in 8 x 8-inch dish. Top with pineapples, then rest of mixture. Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with cheese. Bake uncovered 20 minutes until pineapples are tender. Serve warm with cream.

10 tablespoons (1 1/4 sticks) unsalted butter

1/4 cup corn oil

16 3x2x1/2-inch slices French bread from about three 6- to 7-inch-long French rolls

2 cups (packed) dark brown sugar

1 1/2 cups water

3 canela or cinnamon sticks

1 1/2 teaspoons aniseed

1/2 cup raisins

1/3 cup blanched slivered almonds

1/4 cup unsalted dry-roasted peanuts

4 ounces queso manchego*, thinly sliced, room temperature

Crema mexicana** or sour cream (optional)

PreparationPreheat oven to 350°F. Melt 4 tablespoons butter in small saucepan over medium-low heat. Whisk in corn oil. Brush large rimmed baking sheet with some of butter mixture. Arrange bread slices on sheet. Brush bread generously with remaining butter mixture. Bake bread slices 10 minutes; turn slices over and bake until golden and crisp, about 5 minutes longer. Cool. Arrange bread in 15x10x2-inch glass baking dish. Maintain oven temperature.

Bring brown sugar, 1 1/2 cups water, canela sticks, aniseed, and 6 tablespoons butter to boil in medium saucepan, stirring until sugar dissolves. Boil until syrup is reduced to 2 cups, stirring occasionally, about 15 minutes. (Bread and syrup can be prepared 1 day ahead. Cover bread and store at room temperature. Cover and chill syrup. Rewarm syrup before using.)

Gradually pour warm syrup over bread slices, allowing some of syrup to be absorbed before adding more. Sprinkle raisins, almonds, and peanuts over. Cover dish with foil and bake until bread is slightly softened and syrup is bubbling, about 25 minutes. Place 2 bread slices on each plate; spoon some of syrup, raisins, and nuts over. Top each with queso manchego. Serve with crema mexicana, if desired.

*Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name. Substitute mild cheddar, Monterey Jack, or Muenster.

**Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

Mexican Bread Pudding

6 to 8 servings

Prep: 25 minutes

Bake: 35 minutes

Ingredients

2 Spindle Rolls*

3/4 cup water

1/2 cup packed brown sugar

3 inches stick cinnamon

2 whole cloves

2 apples, peeled, cored, and sliced

1 ripe medium plantain or large firm banana, sliced

1/3 cup raisins

1/4 cup coarsely chopped almonds, toasted

1/2 cup shredded asadero, Chihuahua, or Monterey Jack cheese (optional)

1 recipe Crema Espesa (optional)

Directions

1. To dry bread, tear Spindle Rolls into small pieces (you should have about 2 cups). Place bread pieces on a baking sheet. Bake in a 350 degree F oven for 8 to 10 minutes or until dried.

2. Meanwhile, for syrup, in a small saucepan combine water, brown sugar, stick cinnamon, and cloves. Bring to boiling. Reduce heat and boil gently uncovered, for 8 to 10 minutes or until reduced to 3/4 cup. Remove the cinnamon and cloves with a slotted spoon; discard the spices.

3. In a large bowl toss together dried bread pieces and syrup. Add sliced apples, plantain or banana slices, raisins, and almonds; toss gently. Transfer mixture to an ungreased 2-quart square baking dish.

4. Bake, covered, in a 350 degree F oven for 35 to 40 minutes or until apples are tender. Remove from oven. If desired, sprinkle with cheese and serve with Crema Espesa. Serve warm. Makes 6 to 8 servings.

*Note: French bread may be substituted for the rolls. Choose a firm-textured bread for best results.

Spindle Rolls

12 rolls

Prep: 45 minutes

Rise: 1 hour 30 minutes

Bake: 25 minutes

Ingredients

3-3/4 to 4-1/4 cups all-purpose flour

1 package active dry yeast

1 tablespoon sugar

3/4 teaspoon salt

1-1/2 cups warm water (120 degree F to 130 degree F)

Cornmeal

1 egg white

1 tablespoon milk or water

Directions

1. In a large mixing bowl combine 1-1/2 cups of the flour, the yeast, sugar, and salt; add warm water. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 12 portions. Shape each portion into an oval about 5 inches long. Pull and twist ends slightly. Sprinkle cornmeal over 2 lightly greased baking sheets. Transfer rolls to baking sheets. Use a sharp knife to make a cut about 1/4 inch deep down the center of each roll.

4. In a small bowl combine egg white and milk or water. Brush some of the egg white mixture over the tops and sides of rolls. Cover and let rise until nearly double in size (30 to 45 minutes).

5. Bake in a 375 degree F oven for 15 minutes. Brush again with some of the egg white mixture. Bake about 10 minutes more or until golden brown. Remove rolls from baking sheets. Cool on wire racks. Makes 12 rolls.

Make-Ahead Tip: Prepare and bake rolls as directed. Cool completely. Place rolls in a freezer container or bag and freeze for up to 3 months. Before serving, thaw rolls at room temperature.

Crema Espesa

1 cup

Prep: 10 minutes

Ingredients

1 cup whipping cream (not ultra-pasteurized)

2 tablespoons buttermilk

Directions

1. In a small saucepan heat whipping cream over low heat until warm (90 degree F to 100 degree F). Pour the cream into a small bowl. Stir in buttermilk. Cover and let the mixture stand at room temperature for 24 to 30 hours (do not stir) or until mixture is thickened. Store in a covered container in the refrigerator for up to a week. Stir before serving. Makes 1 cup.

http://www.epicurious.com/recipes/food/views/10807...