Tuesday, October 26, 2010
My recipe for Pan de Muertos makes a fairly large loaf, and as much as Hank and I love it we always find it difficult to finish while its still moist and fresh. My solution? Make Capriotada with the leftovers.
Capriotada is a Mexican Bread Pudding that is traditionally made during Lent. It often contains raisins, nuts, and cheese and is drizzled with a sweet syrup. There are many different variations of capriotada, this is how I've started to make it. I like to use Pan De Muertos for the bread, as it is only slightly sweet. You can also use brioche, or try conchas or even french bread will do. You may want to adjust the sweetness based on the bread you're using. I don't include any cheese in my variation but I would like to try it. Feel free to add or adjust the components to make it your own or use what you have on hand.
for the syrup:
4 oz piloncillo (about 1/2 of a cone) or 1/2 c dark brown sugar
2/3 c water
1 cinnamon stick
2 tbsp. dark rum
for the filling:
about 3/4 pan de muerto, cubed*
2 tbsp. butter
1/4 c raisins
1/2 c chopped pecans
for the egg mixture:
3/4 c milk
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Heat the piloncillo and water over low heat until the sugar has dissolved. Add the spices and bring to a low boil. Simmer about 5 minutes.
Use the 2 tbsp. of butter to grease a 9x13 pan. Layer the bread in the pan and dot with the remaining butter. Top with raisins and pecans.
Whisk the ingredients for the egg mixture together thoroughly. Pour over the bread. Strain the syrup and pour over the top. Cover and allow to soak for 10 minutes.
Bake at 350 degrees for 20-25 minutes. Capriotada makes a great breakfast or dessert. Serve warm topped with whipped cream or vanilla ice cream.
*enough to fill a 9x13 pan, about 2" deep