Capirotada - Chocolate Bread Pudding - Stevie's Crazy Kitchen Blog at - 272659

Stevie's Crazy Kitchen

CAPIROTADA - chocolate bread pudding 
Apr. 11, 2012 7:57 pm 
Updated: Apr. 13, 2012 10:07 pm
I've warned you more than once, that this is a very involved recipe... and TRUST me, after making it yesterday, even I had underestimated it!  Don't get me wrong, it's sinfully tastey, but I can only hope that next time I remember my own advice, which will follow the recipe and it's directions!

5 ozs milk chocolate chips
3 ozs semi sweet chocolate squares
2 eggs
4 egg yolks
2-1/2 C sugar, divided
1 T vanilla
2-1/2 C heavy whipping cream
3 C whole milk
1/2 C unsweetened cocoa powder
1-1/4 loaves French bread, crusts removed and cubed

Melt chocolate in the top of a double boiler (not allowing water to touch bottom of "upper" pan or bowl.
Whip eggs and yolks until pale yellow.
Add 1-1/2 C sugar to eggs, and mix until sugar dissolves.
Add vanilla, and mix to blend.
While eggs are whipping, heat the cream in a small saucepan and let it simmer.
Slowly add cream to the egg mixture.   Whisk the melted chocolate into the egg/cream mixture.
Place a large bowl into a larger bowl of ice.  Pour the mixture into the bowl, and set aside.
Combine milk, cocoa, the remaining 1 C of sugar, in a large heavy saucpan, and heat until the sugar/cocoa dissolve completely. 
Cut the bread into cubes and mix them into the mixture, stirring until the bread is completely soaked. 
Add to this the milk mixture, and stir to blend.
Line a 4 inch deep 6x8 casserole with foil.
Pour mixture into casserole, and cover with additional foil.
Place the casserole into a larger pan, filled half way with hot water.
Bake this at 350F for 3 hours.
Cool, and then refrigerate for 4 hours before serving. 

CrazyCook's words of advice:
First off, do as much prep as you can ahead of time.  Measure all of your ingredients ahead of time.  If you're like me, and have only two saucepans, don't use one larger than needed, until you know what you're dealing with.  My largest mixing bowls were not big enough!  I ended up pulling out my large stockpot to mix the whole mess together!  (An average Dutch Oven may have worked.)  Next time, I might just cut the recipe in half... this is "supposed" to be a restaraunt recipe, and would be easier to handle at half a batch.  I also don't see the need to use foil in the baking steps of this recipe, especially as I used two casseroles each with glass covers.  Spray a little non-stick maybe, but why the foil?  Other than the fact that it took hours from beginning to putting the darn cassseroles into the oven, and then another 3 hours cook time, I give this thumbs up, and will make it again... well HALF a batch, again!  I also thought it was a bit sloppy before going into the oven, I might just add a little more bread...  I'd love any feedback if you make this, just to see how far "off" I am!

Oh, and dinner this evening was a quiche... I used the four leftover egg whites, and one whole egg, plus some ham, veggies, and cheese.  What a great way to use up egg whites, when you refuse to eat an "egg white omelet!" 

Be happy, be healthy, be crazy!
Apr. 12, 2012 3:41 am
oh my goodness that sounds so good, yes make half...thats what i am going to do,I'll let you know how it turns out, your quiche sounds good too, i make quiche but have to make it in small batches, I'm the only one that eats it here, be well my far away friend...judy
Apr. 12, 2012 10:58 am
This sounds so good. We have a few special meals coming up the end of April and beginning of May, this is something I think will go over well. Thanks for sharing the recipe.
Apr. 12, 2012 3:36 pm
Oh my goodness, I think I can actually taste this. I'll try to prepare for my chocolate loving family. I am still busy looking at your beautiful stove in your picture. :)
Apr. 13, 2012 9:58 pm
Judy, I've eaten 2/3 of the quiche so far... one piece left - do I hear "lunch" for tomorrow? The pudding IS delish! I'll have to make it again sometime! Be well, friend!
Apr. 13, 2012 10:03 pm
BigShotsMom, I hope you enjoy! It was my pleasure to share! In case you haven't noticed, I'm kinda into trying new things of late! So, add "one more" to my repertoire! Be well! Cook crazy!
Apr. 13, 2012 10:07 pm
Shelly, you won't be disappointed (I don't think!) I took some to my neighbor... she speaks no English, but boy did her eyes light up! BTW, the stove was a b'day gift to myself last month! Be well!
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Stevie crazycook

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Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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