Sunday, March 13, 2011

Nutty for Bread Pudding {Pecan Pie Bread Pudding}

Last Wednesday marked the beginning of Cuaresma (Lent).  Here in Mexico, many people observe Cuaresma by abstaining from meat on Fridays and Holy days such as Ash Wednesday.

It is during this time that we enjoy a meat-free gastronomical extravaganza.  Everything from Tortitas de Camaron (Shrimp Cakes) in Mole Ranchero, Coctel de Camaron (Shrimp Cocktail), Soy Ceviche, Rajas con Crema to the most popular dish of Cuaresma...Capirotada.

Capirotada is a Mexican Bread Pudding, made with bolillo rolls, raisins and nuts, bathed in a piloncillo-cinnamon syrup and topped with melted cheese.  It is a rich and delicious dessert that is synonymous with Cuaresma.  Very much like American Thanksgiving and turkey.

That said, I rarely make Capirotada.  My suegra makes enough for the entire family every week during Cuaresma.

Since suegra always shares her Capirotada with me, I like to prepare different bread pudding recipes to share with her.  And that is where today's recipe comes in.

As soon as I saw it on the King Arthur Flour blog, I knew that I was going to try it during Cuaresma.  It was two of my favorite desserts rolled into one...Pecan Pie Bread Pudding.  Oh.  My.  Goodness.

I did make a couple of changes, like using bolillo rolls instead of white bread.  And because the original recipe calls for Pecan Pie filling in a jar, I used my favorite Pecan Pie recipe, minus the pie crust.  The original recipe also suggests to double the filling recipe so that you're using a total of 6 eggs.  I didn't double the filling only because Hubby and the kiddies aren't fond of very wet bread pudding.  Although, I'm sure it would be absolutely sumptuous with double the filling.

Hubby and the kiddies loved this bread pudding so much, that they gobbled it all up before I was able to share some with my suegra.  No problem, because I will definitely be making this recipe again.   

Pecan Pie Bread Pudding 
(recipe adapted from King Arthur Flour)

Ingredients:
4 bolillo rolls
1/2 cup brown sugar
1/3 cup melted butter
1 cup maple syrup or corn syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves

Directions:
Cut bolillo rolls into bite-size pieces.  I like to leave them uncovered on the counter for an hour before starting, so they have a chance to dry and don't become to soggy when the liquid is added.



Place bolillo cubes in a large bowl; add pecans and toss lightly.



In medium bowl, whisk together the melted butter, maple syrup, eggs, sugar and salt until well combined.  Pour mixture over bread cubes and stir gently until even coated.



Transfer the bread pudding mixture to a generously greased 9-inch baking dish.  Bake at 350F for 35 to 40 minutes.



Remove from oven.  Enjoy!!! 




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10 comments:

  1. Looks wonderful! I think i will try it next week. The price of pecans seem really high to me..i paid 20pesos for a little bag, about 1/4 cup...is that normal price?

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  2. Leslie, this looks divinely delicious. I will most definitely try it. Thanks.

    Feliz semana :)

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  3. Oh nice Leslie. I have to make some capirotada. My husband doesn't care for it, but I love it. I'll have to try your recipe. Thank you.

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  4. I love bread pudding and I love pecan pie. This looks absolutely wonderful. Blessings, Catherine

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  5. I love bread pudding/capirotada and I love pecan pie so for sure am going to try this. Unfortunately I might have to eat it all as Roy is not keen on bread pudding, Que Lastima !!! Actually I will probably share with my landlady as she and I talk recipes all the time.
    Thanks for the new twist on an old favorite.

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  6. I did a version of this a while back and it was so good, but also so very different of a bread pudding that we are used to here in the south with pecans, raisins, bourbon, etc...

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  7. Just stumbled upon your blog....I LOVE IT! My husband is Mexican and I am not so he is going to be thrilled to eat some of these wonderful foods. I really like the way you add pictures for most steps. Can't wait to make something tonight!

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  8. I would have a really hard time resisting that pan sitting on the counter and cooling...I'd "accidentally" walk by and pluck off some of that golden, crunchy goodness from the top every time. Yum!

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  9. Cooking in MexicoMarch 27, 2011 at 3:05 PM

    I really like the idea of using maple syrup -- what a taste treat! I enjoy the different foods that make an appearance in Mexico during Cuaresma, foods not commonly seen the rest of the year.

    Kathleen

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  10. I don't love bread pudding but I love me some pecan pie! I saw this on KAF too but didn't want to buy the jarred pecan pie filling just to make it. I'm glad you figured out how to do it with basic ingredients because now I'll have to try it. This looks delicious!

    P.S. I haven't have capirotada in forever. I don't think our family added nuts though, just raisins and lots of Cheddar!

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