Last week I had this craving for Capirotada – which is a traditional bread pudding dessert in Easter or Semana Santa in México. I remember my family always making this dish out of 3 days old white bread, bananas (cheapest fruit available), and queso fresco – yes, queso! This dish doesn’t have milk, nor eggs, and definitely is not baked. This was a dessert I impatiently waited for at every Easter family dinner.
For the past few weeks capirotada has been all over my friend’s and families’ facebook’s timelines, so I decided to make it myself and add a twist, bake it. I mixed the baked bread pudding version with my grandma’s recipe.
While my first attempt wasn’t bad, I decided to try one more time and made another batch the following weekend. But this time making some small adjustments to improve the texture and flavour.
So this is what came out. Pretty, right?
MEXICAN BREAD PUDDING
1 skinny french baguette
1 Can Condensed milk
370ml Almond unsweetened milk
3 large eggs
1 tbsp vanilla extract
1 tsp cinnamon powder
240 ml of cottage cheese
2 handful of shredded coconut (optional)
2 handfuls of un-salted peanuts (optional)
1 handful of dried cranberries (optional)
cinnamon to sprinkle
Cut the bread into 1in cubes and place in a square or circle container 8″ or 9″.
Put in blender the rest of the ingredients, but the cottage cheese. Add the cheese and only mix with a spoon.
Pour the liquid all over the bread. It should slightly cover it.
For my like I went folklore by adding coconut, peanuts and any other fruit at hand. The more folkloric, the better but don’t go overboard you don’t want to make it too folkloric.
Bake at 180 oC for 45 minutes and then 30 minutes at 350 oC
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