Capirotada with Queso Fresco and Coffee and Toffee Crema
WHAT YOU NEED
- 1 cup Cacique® Crema Mexicana
- 15 oz. evaporated milk
- 3 eggs
- 1 tsp. pure vanilla bean paste (or extract)
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- Pinch of kosher salt
- 1¼ cups packed dark brown sugar or piloncillo plus 3 tbs.
- 5 cups cubed (1/2-inch) day old French bread
- 1½ Tbsp. orange zest
- ½ cup golden raisins
- ¼ cup walnuts or pecans, rough chop
- 1 package (10 oz.) Cacique® Queso Fresco, crumbled
- 1 ripe banana, sliced (1/2-inch)
- Non-stick cooking spray
- COFFEE & TOFFEE CREMA SAUCE
- 1 lb. unsalted butter (2 sticks)
- ½ cup Cacique® Crema Mexicana
- ½ cup packed dark brown sugar
- ½ tsp. pure vanilla extract
- ¼ cup coffee-flavored liquor
- Pinch of kosher salt
HOW TO MAKE IT
- Preheat oven to 350°F. Grease a 9x9-inch casserole dish.
- In a medium-sized bowl, combine crema, evaporated milk, eggs, vanilla, cinnamon, nutmeg and salt and whisk until blended well. Add brown sugar (reserving 3 tablespoons for later) and blend until well incorporated. Set aside.
- In a large bowl place bread cubes, raisins, nuts, orange zest and Queso Fresco and gently mix with a large spoon until blended. Add milk/crema mixture, gently stir and add bananas. Let the bread soak for 10 minutes.
- Spoon the bread mixture and all the milk/crema mixture into the prepared pan. Sprinkle the remaining 3 tablespoons of brown sugar over the bread pudding and place in the oven for 40 minutes until set and the top is golden brown. Remove from oven.
- For coffee & toffee crema: Melt butter in small sauce pan. Add crema and brown sugar. Bring to a boil and reduce to a simmer. Add vanilla and coffee liqueur. Stir until well blended and allow it to thicken for 5 minutes, stirring occasionally. Remove from the heat and drizzle lightly over the bread pudding. Serve immediately.
