MEXICAN CAPIROTADA
This is a traditional Mexican bread pudding served during Lent. It is commonly made with piloncillo (Mexican brown sugar).
Provided by dromero1013
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
- Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
- Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 49.6 g, Cholesterol 60.5 mg, Fat 29 g, Fiber 2.5 g, Protein 11 g, SaturatedFat 14.8 g, Sodium 590.3 mg, Sugar 27 g
CAPIROTADA (MEXICAN BREAD PUDDING)
This dish was served by my mother every Christmas. It was a big hit! This bead pudding is lovely with the texture of walnuts and the taste of cinnamon. This may be served warm or cold.
Provided by Gloria A.
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine water, cinnamon, and sugar in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
- Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish.
- Bake for 30 minutes. Remove from oven and cool for at least 15 minutes.
Nutrition Facts : Calories 464.9 calories, Carbohydrate 82.6 g, Cholesterol 16.9 mg, Fat 13.3 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 4.6 g, Sodium 397.8 mg, Sugar 54.6 g
CAPIROTADA (MEXICAN DESSERT)
Capirotada is a traditional Mexican dessert similar to bread pudding. This dish is cooked by my mother during the holidays and mostly during Lent season.
Provided by mpatricia25
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.
- Lightly butter each slice of bread. Place slices in a large, flat baking pan.
- Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
- Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm.
Nutrition Facts : Calories 373.6 calories, Carbohydrate 56.6 g, Cholesterol 17.1 mg, Fat 14.1 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 4.7 g, Sodium 287.8 mg, Sugar 36.4 g
NEW MEXICAN CAPIROTADA (BREAD PUDDING)
Make and share this New Mexican Capirotada (Bread Pudding) recipe from Food.com.
Provided by Member 610488
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place the raisins in a small bowl and pour the brandy over them. Set aside for at least 20 minutes.
- Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish. Layer the bread in the baking dish. Add the pecans and the cheese to the bread, mixing both in lightly. Scatter the raisins over the top, including any brandy not absorbed by the fruit.
- In a small skillet, warm 2 tbsp of the butter. Add apple and apricots and saute until softened. Spoon the fruit over the raisins.
- Pour the sugar into a large, heavy saucepan. Warm over medium high heat till the sugar melts and turns a deep golden brown, about 8 - 10 minutes. Stir occasionally to ensure even melting. Pour the water into the molten sugar, standing back from the pan to avoid the steam that will rise as the water hits the sugar. The mixture will partially solidify.
- Continue cooking till liquid again, stirring occasionally. Add the apple cider, orange juice, butter, vanilla and spices to the syrup. Ladle the syrup carefully over the bread. When the preparation is complete, the syrup should be about level with the top of the bread. If any bread pieces aren't coated, push them into the syrup.
- Bake for 20-25 minutes, till the syrup has absorbed and the cheese has melted into the pudding. Serve the pudding hot, topped with whipped cream if you like.
CAPIROTADA A LA ANTIGUA (MEXICAN BREAD PUDDING)
Capirotada is a traditional Mexican dessert, similar to what we know of as a bread pudding. In this variation, a baguette is sliced and toasted then layered with fruit in a dish and drizzled with a spiced fruit syrup. This dish is often eaten in Mexico around Easter time and carries a rich symbolism to the Passion of Christ.
Provided by gigi
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 12
Number Of Ingredients 15
Steps:
- Combine guava, piloncillo, orange peel, cinnamon sticks, cloves, and allspice in a saucepan; add water. Bring liquid to a boil; reduce heat and simmer until a syrup forms, about 10 minutes. Strain syrup into a bowl.
- Melt lard in a skillet over medium-high heat; fry baguette slices, working in batches, until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.
- Arrange a layer of fried bread in a baking dish; top with half of the raisins, half of the pecans, half of the pineapple, and half of the cotija cheese. Drizzle half of the syrup over the top. Repeat layering with remaining fried bread, raisins, pineapple, cotija cheese, and syrup. Top with sprinkles. Let stand until bread has absorbed the syrup, 1 to 2 hours.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 46.8 g, Cholesterol 19.6 mg, Fat 22.2 g, Fiber 2.6 g, Protein 7.3 g, SaturatedFat 7.2 g, Sodium 316.7 mg, Sugar 23.3 g
CAPIROTADA -- MEXICAN BREAD PUDDING
This traditional Lenten dessert is a terrific way to use up stale bread. Bolillos are torpedo-shaped bread rolls.
Provided by Molly53
Categories Dessert
Time 1h5m
Yield 14-16 serving(s)
Number Of Ingredients 9
Steps:
- Cut bread in slices and let it dry for at least one day before preparing.
- Fry the sliced bread, break into 2" pieces.
- Make a syrup of water, sugar, spices and salt.
- Bring to a boil and simmer for 10 minutes.
- Butter an oblong baking pan.
- Layer bread, cheese, raisins and peanuts.
- Pour syrup over bread mixture and bake at 350F for 20 minutes or until syrup is absorbed.
- May be served warm or cold. If served warm, top with whipped cream.
Nutrition Facts : Calories 267.6, Fat 7.1, SaturatedFat 1.1, Sodium 399, Carbohydrate 43.5, Fiber 3.2, Sugar 6.7, Protein 8.7
CAPIROTADA - MEXICAN BREAD PUDDING
Capirotada is a Mexican Bread Pudding and is probably like nothing you have ever had before. Even if you have had Capirotada almost every cook makes theirs just a little different. It has an interesting combination of fruits, nuts, spices, and cheese. Cheese - yes cheese! In this dessert the one defining ingredient is the...
Provided by Teresa Morgan
Categories Puddings
Number Of Ingredients 10
Steps:
- 1. * Piloncillos are cone shaped pieces of raw cane sugar. In my market they can be found in the produce section. They come in a small (about 4-ounce size) and a large (about 9 ounces). If you cannot find piloncillos, or simply prefer not to use them, 1 1/2 cups dark brown sugar may be substituted. ** Most market bakeries sell bolillo rolls. They are much like a French bread (crusty on the outside and soft on the inside). French bread can also be used, or even toasted white bread if you have no choice. Preheat oven to 350 degrees F. Generously butter a medium-size baking dish. Boil the water, cinnamon sticks, cloves, and piloncillo (or brown sugar) together until a syrup forms; set aside. In the prepared baking dish, place a layer of bolilo (or bread cubes). Cover with a layer of the banana or apple slices. Sprinkle some of the raisins, piñons, almonds, and cheese cubes over the top. Repeat layers until all the ingredients (except the syrup) are used. Remove the cinnamon sticks and clove from your syrup and pour the syrup over the top of the layers you have made. Bake for about 30 minutes; remove from oven. Cool slightly, then spoon onto plates and serve warm. Some people also like it cold.
CAPIROTADA
Capirotada is a classic Mexican bread pudding served during Lent. This version combines raisins, nuts, coconut, and bananas in a sweet custard.
Provided by Josef Centeno
Yield Serves 12
Number Of Ingredients 17
Steps:
- Heat the oven to 350° F.
- Put the piloncillo and water in a saucepan over medium heat, and cook, stirring occasionally, until the sugar is dissolved. Remove from the heat and set aside.
- In a large bowl, mix together the torn bread, raisins, peanuts, and coconut. Gently mix in the queso fresco and bananas.
- In another large bowl, whisk together the piloncillo syrup, cream, milk, eggs, granulated sugar, brown sugar, cinnamon, cloves, and salt until thoroughly mixed.
- Put the torn bread mixture into a deep 9" x 13" baking dish. Pour the cream mixture over the bread mixture. Cover with foil and bake for 40 minutes. Remove the foil and bake, uncovered, until the bread pudding is golden brown, an additional 25 minutes.
- Serve immediately with whipped cream, if desired. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in a 325° F oven.
WARM MEXICAN BREAD PUDDING WITH APPLES AND CREAM (CAPIROTADA)
This apple bread pudding is heavenly served warm with whipped cream! No eggs added. From the "Too Hot Tamales" chefs Mary Sue Miliken and Susan Feniger, whose culinary pedigrees are steeped in Latin cuisine. Posted by request. I hope you enjoy!
Provided by BecR2400
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 725.4, Fat 32, SaturatedFat 14, Cholesterol 61.8, Sodium 439.2, Carbohydrate 103, Fiber 4.1, Sugar 63.8, Protein 11.8
CAPIROTADA
This bread pudding is a Lenten tradition in my family. If you can't find piloncillo where you live (you can buy it in any grocery store in San Antonio) you can substitute 3 cups of brown sugar for the 6 piloncillos (cones of unrefined sugar). Yes, onions and cheese in bread pudding does sound strange, but you'll be surprised at the overall taste of this dish. This is down-home Tex-Mex comfort food!
Provided by Nanita
Categories Dessert
Time 1h40m
Yield 2 9X13 Pans
Number Of Ingredients 9
Steps:
- Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven.
- Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices.
- Taste- you may want to add additional brown sugar or spices depending on your personal tastes.
- Remove from heat and take out onions and cinnamon sticks.
- Toast the french bread (you can do this ahead of time or while the syrup is cooking).
- Spread margarine liberally on both sides of toast.
- Layer toast, cheese, raisins, and nuts in 2 9X13 pans (preferably glass), repeating until both pans are full, ending with a layer of cheese, raisins and nuts.
- Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened.
- Bake in a 350 degree oven for 30 to 40 minutes.
- Serve hot or cold.
- Store in the refrigerator.
CAPIROTADA
This is a Mexican bread pudding made with cheese and is traditionally served during Lent. Colaciones are Mexican anise candies.
Provided by IDAJ
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Toast the French bread and break it into 2 inch pieces.
- Preheat oven to 325 degrees F (165 degrees C).
- In a lightly greased 8x8 inch baking dish, spread about half of bread pieces on the bottom of the dish; sprinkle with half of the raisins, nuts and cheese.
- Repeat with a second and final layer of bread, raisins, nuts and cheese. Put anise candies on top of mixture, if desired.
- In a medium saucepan over medium heat, cook and stir brown sugar, cinnamon and water until it forms a syrup; pour half of the syrup over bread.
- Bake in preheated oven for 10 minutes and remove from oven; pour remaining syrup over bread and bake for another 15 minutes. Serve warm or cold.
Nutrition Facts : Calories 621.3 calories, Carbohydrate 85.5 g, Cholesterol 39.7 mg, Fat 25.9 g, Fiber 2.6 g, Protein 16.7 g, SaturatedFat 9.3 g, Sodium 470.3 mg, Sugar 62.1 g
APPLE BREAD PUDDING (CAPIROTADA)
Steps:
- Preheat the oven to 350 degrees F. Butter a 9 x 13inch glass casserole or lasagna pan.
- Melt the butter in a medium saucepan, add the bread cubes and stir to coat evenly. Spread the cubes on a baking sheet and bake 15 minutes or until lightly brown and crisp. Remove the bread and turn the oven temperature up to 400 degrees F.
- Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and set aside.
- In a large mixing bowl, combine the chopped apples, walnuts, cream cheese and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the prepared pan.
- Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an additional 5 minutes, without stirring, until the top is golden brown and crusty and the liquid is almost gone. Serve warm with pitchers of crema or heavy cream for adding at the table.
CAPIROTADA (MEXICAN BREAD PUDDING)
There are so many recipes that I remember when I was growing up. This is just one that mom made that was fabulas.
Provided by Eddie Jordan
Categories Sweet Breads
Number Of Ingredients 13
Steps:
- 1. Make syrup with water, brown sugar, cinnamon, cloves. Boil for approximately 30 minutes. Strain and set a side.
- 2. Cut bread into large squares. Brown in oven until golden brown.
- 3. Layer in a large casserole dish ( buttered ) using bread, nuts, cheese (small amounts) until casserole is full.
- 4. Pour syrup over top. Bake in 350 degree oven until boiling, just before taking out of oven, sprinkle remainder of cheese on top until melted.
CAPIROTADA (MEXICAN BREAD PUDDING)
This is another staple in the hispanic community. It is normally served at lent or at Easter. It's really good!!
Provided by babygirl65
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place raisins in a small bowl and pour enough Brandy so that raisins plump up.
- In a small sauce pan, add water, cinnamon sticks, and sugar. Boil over medium heat for about 10 minutes.
- Remove cinnamon sticks and pour raisins into mix.
- Place toasted bread slices in 9 x 13 baking pan.
- Layer ingredients: cheese, pecans, bread -- etc. Repeat steps until all bread is used. (Save some pecans for last topping).
- Pour cinnamon mix over bread pudding and sprinkle pecans on top.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 643.8, Fat 15.6, SaturatedFat 1.6, Sodium 470.3, Carbohydrate 123.3, Fiber 6.3, Sugar 70.2, Protein 10.2
CAPIROTADA (SYRUP-COATED BREAD PUDDING)
Every region of Mexico has its own version of this traditional Lenten dessert. This northern recipe is unusual in that it includes layers of cheese. It is sturdy and nourishing enough to be served as a late supper.
Provided by Honey Sweet
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the syrup, mix the sugar, water, cinnamon stick and cloves in a saucepan and boil, stirring, until the mixture forms a light syrup. Remove from the heat and stir in the milk.
- Toast the bread until lightly browned. Spread the butter on the bread.
- Preheat the oven to 400 F (200 C). Cover the sides and bottom of a cazuela or casserole with the tortillas. Dip each piece of bread into the syrup and arrange a layer of bread in the bottom of the cazuela. Sprinkle with part of the cheese, raisins and nuts until all the ingredients have been used.
- Strain the syrup that is left over and pour over the pudding. Cover the cazuela with foil and bake the pudding for 20 minutes, uncovering periodically and smoothing the surface of the pudding with a wooden spoon. Lower the oven temperature to 300 F (150 C) and bake for another 30 minutes. Serve lukewarm.
- Variation: Cover the pudding with meringue and bake in a 500 F oven for 5 minutes or until the surface is golden brown.
Nutrition Facts : Calories 488.6, Fat 41.2, SaturatedFat 15.7, Cholesterol 60, Sodium 207.6, Carbohydrate 29.8, Fiber 3.1, Sugar 18.7, Protein 6.9
CAPIROTADA DE LECHE (MEXICAN DULCE DE LECHE BREAD PUDDING) - PALATABLE PASTIME
Capirotada de Leche is a type of Mexican bread pudding often made during Lent that includes caramel, almonds and raisins.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Preheat oven to 375F.
- Heat cinnamon sticks in the water and simmer for five to ten minutes.
- Discard cinnamon sticks; add piloncillo to water.
- Heat and stir until the sugar dissolves, then remove from heat and cool completely. I put it in a glass measuring cup and stuck it in the freezer for a few minutes to hasten the process.
- Whisk the eggs, vanilla, evaporated milk and dulce de leche together in a bowl until smooth; stir in the chilled syrup and set aside.
- Spray an oblong baking dish with nonstick spray (or you could butter it).
- Layer half the bread in the bottom of the pan, tearing pieces to fit.
- Spoon some of the sauce over the bread, then sprinkle with half each of the cheese, almonds, and raisins.
- Repeat with the rest of the bread, cheese, almonds and raisins.
- Ladle the remaining sauce over all.
- Sprinkle lightly with cinnamon and brown sugar, then dot with butter.
- Bake, uncovered, for about 40 minutes or until set, and a knife can be inserted without liquid clinging to it.
- Serve warm with whipped cream, cream drizzle, or ice cream, if desired.
CAPIROTADA DE LECHE
Capirotada de leches is like bread pudding, but much better!
Provided by Ce Ha
Categories Specialty Desserts
Time 4h20m
Yield 14
Number Of Ingredients 13
Steps:
- Mix 1 cup milk and cornstarch in a bowl until no lumps remain.
- Combine remaining 3 cups milk in a large pan with cinnamon stick and vanilla bean. Stir in milk-cornstarch mixture. Hold an egg yolk over the bowl and break its skin to release the inner yolk into the bowl; discard the skin. Repeat to add remaining yolks and whisk to combine. Bring to a boil, stirring constantly.
- Reduce heat to medium-low, and add condensed milk. Taste to see if it's sweet enough; if not, add sugar. Cook and stir until it's thick like a yogurt drink, 5 to 10 minutes. Remove from the heat. Remove and discard cinnamon stick and vanilla bean.
- Grease a 9x13-inch pan with butter. Slice dinner rolls into 1/2-inch thick pieces.
- Making about 3 or 4 layers in the prepared pan, start with a layer of bread. Cover bread with some of the milk mixture, but don't overdo it. Decorate with pecans, raisins, coconut, and sprinkles. Repeat layers until all ingredients are used up. Cover and refrigerate for at least 3 hours.
Nutrition Facts : Calories 482.2 calories, Carbohydrate 66.9 g, Cholesterol 134.9 mg, Fat 19.9 g, Fiber 2.8 g, Protein 12 g, SaturatedFat 5.9 g, Sodium 296.8 mg, Sugar 37.1 g
CAPIROTADA DE NORTENO
From the Border Cookbook, posted for ZWT 3, Mexico. This is a version of Mexican bread pudding from Northern Mexico, using oranges.
Provided by pattikay in L.A.
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- place the raisins in a small bowl and pour the brandy over them. set aside.
- preheat oven to 350. butter a baking dish.
- tear the bread into bite size pieces. transfer the bread to the baking dish.
- add the pecans and the cheese to the bread, mixing both in lightly.
- scatter the raisins over the top, including any brandy not absorbed by the fruit.
- pour the sugar into a large, heavy saucepan. warm over medium high heat till the sugar melts and turns a deep golden brown, about 8 - 10 minutes.
- stir occasionally to ensure even melting.
- pour the water into the molten sugar, standing back from the pan to avoid the steam that will rise as the water hits the sugar.
- the mixture will partially solidify.
- continue cooking till liquid again, stirring occasionally. add the orange juice, butter, vanilla and spices to the syrup.
- ladle the syrup carefully over the bread.
- when the preparation is complete, the syrup should be about level with the top of the bread.
- if any bread pieces aren't coated, push them into the syrup.
- bake for 20-25 minutes, till the syrup has absorbed and the cheese has melted into the pudding.
- serve the pudding hot, topped with whipped cream if you like.
Nutrition Facts : Calories 519.2, Fat 16.5, SaturatedFat 7.3, Cholesterol 32.6, Sodium 322.7, Carbohydrate 78, Fiber 2, Sugar 60.1, Protein 7.3
CAPIROTADA (MEXICAN BREAD PUDDING)
This capirotada, or Mexican bread pudding(FROM PRE-HISPANIC KITCHEN) features layers of nuts, cheese, dried fruit, and bread drizzled with cinnamon-infused sugar syrup.
Provided by Diseño Textil Artesanal Xochiquetzal @SaraAlvarado
Categories Other Desserts
Number Of Ingredients 1
Steps:
- Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks. Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours. Preheat oven to 350°. Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm
GRILLED UPSIDE-DOWN FRUITY CAPIROTADA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This dessert captures all the delicious warm inviting flavors of Mexican bread pudding, and the luscious added flavors of sweet peaches and pears put it over the top. Plus, the ease in preparing, with huge thanks to Reynolds Wrap, make this dessert a huge hit for all families and friends.
Provided by bakingbrenda
Categories Dessert
Time 55m
Yield 8 , 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat grill to medium. Line a large cast iron skillet with Reynolds Wrap foil, leaving 2-inches of foil overlapping over sides of skillet. Spray the inside bottom and sides of foil lined skillet with cooking spray. In a small bowl, stir preserves, brown sugar, honey, butter and cinnamon until blended. Spoon and spread preserve mixture evenly into bottom of greased foil lined skillet. Add fruit slices evenly over top of spread preserve mixture in a spiral layer, slightly overlapping.
- In a large bowl, beat together cream cheese, sugar, cream, lemon juice, lemon zest, egg and vanilla until well blended and creamy. Drop biscuit quarter pieces into cheese mixture and toss, until biscuit pieces are well coated. Spoon and spread creamy biscuit coated mixture evenly over top of layered fruit slices.
- Place skillet with capirotada mixture onto heated grill on indirect heat, close lid to grill and grill for 35 minutes. Remove from grill and let set for 10 minutes. Place a large serving plate over top of foil lined skillet and invert upside-down onto serving plate. Gently lift and peel away foil. Sprinkle sliced almonds evenly over top of capirotada to garnish. Cut into 8 servings and serve warm.
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