Capirotada- Bread Pudding With A Twist
Bread Pudding recipe with a twist- Kah-pee-roh-tah-dah is how you pronounced this beautiful word, that just the sound of it transport me to my mom's kitchen...
This is one of the culinary inheritance we received from the Conquistadores, there are archives of the capirotada's recipe back to the 17th century, in the times of the Inquisition, but I am pretty sure that the addition of some ingredients in the traditional pre-hispanic cuisine make this bread pudding a jewel in the Mexican cuisine and some other Latin-American countries.
Ingredients
1 loaf baguette, cut in 1/2 inch slices
1 pounds Piloncillo
1 small Cascabel pepper
1/2 medium Roma tomato
1 stick Cinnamon stick
1/2 tsps Ground cloves
1/4 tsps Ground pepper
3 cups Water
1/4 cups Toasted almonds
1/4 cups Queso fresco, Crumbled
1/2 cups Raisings
1 medium Egg white
1 tsps Sugar
Preparation
Pre-heat oven at 400 ºF
1.- Cut the baguettes in 1/2 inch slices and placed them on a baking tray in a single layer and spray them with oil (Pam).
2.- Air fry them at 400ºF for 11 minutes or so until they are browned and hard.
3.- Clean and toast the chiles, then take out the seeds and the veins.
4.- Cut the tomato in small pieces.
5.- In a sauce pan put the water, piloncillo, spices, tomatoes and chiles and bring them to a rolling boil and let it simmer until it thickens a little bit and it reduces in half its volume, this will be a very fluid syrup.
6.- In a small bowl whisk the egg white with the sugar until they form soft peaks.
7.- On an oven proof pan place a layer of the bread pieces and then using a strainer pour half of the syrup over the bread. Add another layer of bread and the rest of the syrup. Cook the bread for about 7-8 minutes until the bread is soft and the syrup if bubbling.
8.- Whisk the egg whites with the sugar with a frother until soft peaks are formed.
9.- Add raisins, pecans or almonds, cheese and on top put the meringue. Bake for 5 minutes until the meringue is golden.
Enjoy!
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