Friday, March 8, 2013

Capirotada de Cuernitos or Croissant Bread Pudding

Capirotada de cuernitos

This is a Mexican bread pudding. Traditionally a lenten dish, it exists with many variations, and here is my recipe using mini-croissants. I give it a little desi twist in a couple of ways. First, I use golden raisins or sultanas instead of dark colored raisins.  Paneer is used instead of salty cheese, but you can use queso fresco if that is what you have around. 

3/4 cup fresh paneer or queso fresco mixed with 2-3 tbs sugar, crumbled.

-To make the jarabe:
1 stick cinnamon
2 cloves
1 cone of piloncillo

1 star anise
2-3 cups water to cover
1 tsp lime juice to add when boiling
1 tbs orange marmalade to add when done
1/2 cup white sugar to add when done

Boil cinnamon, cloves, water with piloncillo for about 20 mins till
all the piloncillo is melted and the jarabe is a little thick but
still pretty liquidy.
Add in 1/2 cup sugar and orange marmalade and allow to cool.

-The bread:

8-10 mini croissants, cut in half to open up.

1 stick butter, melted

Paint croissants with butter, bake for 10 mins at 400 degrees to dry out.

-To make the pudding:
For the layering: 1/4 cups sultanas, 3/4 cups mixed nuts (pecans, pine
nuts, walnuts) 1/4 cup sweetened coconut shreds, the cheese mentioned above

In a 8/10 baking dish, place first layer of baked croissant halves. Cover
completely with half of the syrup. Add a layer of raisins, coconut,
nuts, then cheese. Add second layer of croissants. Cover with syrup. Push down 

the croissants to flatten them into the dish and make sure everything is soaking in syrup. Add second layer of garnishes. Bake uncovered at 350 for about 15 mins, taking care not to burn.

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