Monday, February 4, 2013

Capirote


A favorite local Tapas Bar serves a wonderful bread pudding topped with a decadently delicious caramel sauce the likes of which I have never tasted before.  Ever since first trying it more than three years ago I’ve been on the hunt for a recipe.  At long last, thanks to a couple of tweaks, I have finally come up with one that is equally as good if not better.  Winter is such a wonderful time for baked puddings.  Give this recipe and try and see if you don’t agree.  It would make a perfect ending to a Valentine meal.

Capirote
Warm bread pudding with caramel sauce

7 cups challah, cut into 1-1/2 inch cubes
1/2 cup golden raisins
1/2 cup melted butter
4 large eggs
1 cup granulated sugar
1/4 cup dark brown sugar
1 teaspoon freshly grated nutmeg
2 teaspoons pure vanilla extract
1 cup half and half
1 cup heavy cream
2 cups whole milk

Caramel Sauce

1/2 cup butter
1 cup light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk

To make bread pudding

Preheat the oven to 350° F. Butter the bottom and sides of a 9
x 13 baking dish, and place the bread cubes into the dish, spreading to cover.  Sprinkle the raisins over the top of the cubed bread.  Drizzle the melted butter over the top of the bread/raisin mixture. Set aside.

In a large bowl, beat eggs and sugars together until well blended.  Beat in the nutmeg, half and half, cream, and milk just to combine. Pour the egg and sugar mixture over the bread cubes and raisins and let it soak in, gently patting the bread down into the milk, until cubes are swollen with the mixture. Sprinkle the top with an additional grating of nutmeg.

Bake for 50 minutes, checking at around 40 minutes to see that it’s not beginning to over brown.  If so, tent loosely with foil.  Bake until pudding is puffed and golden. Remove to a wire rack to cool.

To make caramel sauce

In a medium saucepan over medium heat, melt the butter, and slowly stir in the brown sugar.  Bring to a full, rolling boil, and remove from the heat.  Immediately, whisk in the salt, vanilla, and evaporated milk.

Cut cooled pudding into squares, and top each with hot sauce.

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3 comments:

Daphne Bryson said...

Good Evening Pattie, I love bread and butter pudding. In England we butter the bread before layering.
Can I ask what is challah, is it a type of bread?
This is a fabulous pudding, and the caramel sauce....well what can I say.
Definitely one to make in the future.
Best Wishes
Daphne

Deanna Lyn said...

interesting recipe looks good thanks for sharing. found you from the blog hop Tuesday
www.no1food.blogspot.com

Countrified Hicks said...

Great job. This looks delicious. Can't wait to try it. I would love for you to come over to my blog hop and share this and other posts there!
http://countrifiedhicks.blogspot.com/2013/02/mondays-with-countrified-hicks-blog-hop.html