Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Capirotada (Mexican Bread Pudding)
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
9 small stale bolillo
OR
3 small loaves stale white bakery bread
12 ounces piloncillo (Mexican brown sugar available in Mexican grocery stores)
2 whole cinnamon sticks
12 ounces dark brown sugar
6 whole cloves
1 onion, sliced in 4 pieces
1 orange, sliced in 4 pieces with peel
1 cup canola or olive oil for frying bread or as needed
6 cups shredded Muenster cheese
1 cup sliced almonds
1 cup pecan halves
1 cup raisins
1 cup peanuts, optional
14 ounces condensed milk
directions
Preheat the oven to 350 degrees F.
Make sure the bread is dried out. Cut the bread into 1/2-inch slices.
In a large pot, bring to a boil 1/2 gallon water, piloncillo, cinnamon sticks, dark brown sugar, cloves, onion slices and orange slices until piloncillo melts completely; about 15 minutes. Strain the mixture and set aside.
In a large skillet, heat the oil. Working in batches, quickly pan-fry the bread pieces on each side. Remove and set aside.
Place one layer of the bread in a 9-by-13-inch and 2- to 3-inch-deep baking pan. Sprinkle with some cheese, almonds, pecans, raisins and peanuts if using. Repeat layering until you have 3 layers or you are out of Pour the piloncillo syrup over layers, making sure the layers are completely saturated.
Pour the condensed milk over layers and bake for 15 minutes at 350 degrees F.
Serve hot or cold with additional shredded cheese sprinkled on top.
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nutrition data
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