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Warm Mexican Capriotada with Chilled Cream recipe

Warm Mexican bread pudding strewn withchopped apple, walnuts and cubed cream cheese and drizzled witha cinnamon-infused apple and brown sugar syrup.

Recipe: Warm Mexican Capriotadawith Chilled Cream

10 cups (8 ounces) French bread cubeswith crust
6 tablespoons butter, melted
2 cups apple juice
2 cups packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter
2 large Granny Smith apples, peeled, cored and finely chopped
1 cup walnuts
1 (8-ounce) package cream cheese, cubed
Whipping cream

  • Toss bread cubes and 6 tablespoons meltedbutter on a baking sheet. Toast at 400°F (205°C) for10 minutes or until lightly browned and crisp.
  • Meanwhile, bring apple juice, brown sugarand cinnamon to a boil in a saucepan. Simmer 5 minutes or untilthe mixture forms a thin syrup. Remove from heat and add 2 tablespoonsbutter. Cool.
  • In a 9 x 9-inch greased baking pan, combinebread, apples, walnuts and cream cheese. Drizzle syrup over breadmixture and mix well. Sprinkle with additional ground cinnamon.
  • Bake at 400°F (205°C) for 35 to40 minutes. Serve with chilled whipping cream.

    Makes 8 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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  • Comments

    1 Comment


    The warm, slightly spicy chocolate cupcake is delicious enough, but when topped with cool, Mexican chocolate whipped cream frosting they become addictive. I’m currently trying to break the habit, but the cupcakes in the fridge are not helping.

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