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