Grilled Upside Down Fruity Capirotada Rsc
Indulge in a bold twist on a traditional Mexican dessert with Grilled Upside Down Fruity Capirotada Rsc! This elevated bread pudding layers buttery, grill-toasted bolillo slices with a vibrant medley of diced pineapple, mango, raisins, crumbled queso fresco, and toasted pecans, tied together by a spiced brown sugar syrup infused with cinnamon and allspice. Cooked directly on the grill in a cast iron skillet, this dish boasts smoky undertones and a show-stopping caramelized fruit topping when inverted onto a serving platter. Perfect for dessert or as a decadent brunch centerpiece, this recipe balances sweet, savory, and tropical notes in every bite, especially with a drizzle of optional honey. Easy to customize and bursting with flavor, it’s a must-try for anyone looking to spice up their dessert repertoire.
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Ingredients
- 4 pieces bolillo rolls or French bread
- 4 tablespoons unsalted butter, melted
- 1.5 cups brown sugar
- 1 cup water
- 1 teaspoon ground cinnamon
- 0.5 teaspoon allspice
- 1 cup ripe pineapple, diced
- 1 cup ripe mango, diced
- 0.5 cup raisins
- 0.5 cup queso fresco, crumbled
- 0.5 cup toasted pecans, chopped
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup milk
- 2 tablespoons vegetable oil
- 2 tablespoons honey (optional, for drizzling)
Directions
Step 1
Preheat your grill to medium heat, or around 375°F (190°C). Lightly grease a cast iron skillet or grill-safe baking dish with vegetable oil.
Step 2
Slice the bolillo rolls or French bread into thick slices, about 1 inch thick. Brush both sides of each slice with melted butter and set aside.
Step 3
In a medium saucepan, combine the brown sugar, water, ground cinnamon, allspice, and vanilla extract. Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes to create a spiced syrup. Remove from heat and let cool slightly.
Step 4
In a large mixing bowl, whisk together the eggs and milk. Slowly add the spiced syrup to the egg mixture, whisking constantly to avoid scrambling the eggs.
Step 5
Pour half of the egg mixture into the greased cast iron skillet. Arrange a single layer of the buttered bread slices on top of the egg mixture.
Step 6
Top the bread with an even layer of diced pineapple, mango, raisins, crumbled queso fresco, and chopped pecans. Pour the remaining egg mixture over the top, ensuring that all the bread slices are evenly soaked.
Step 7
Cover the cast iron skillet with aluminum foil and place it on the preheated grill. Close the grill lid and cook for 20 minutes. Carefully remove the foil and cook for an additional 10-15 minutes, or until the top is golden brown and the bread pudding is set.
Step 8
Remove the skillet from the grill and allow the Capirotada to cool for 10 minutes. Carefully run a knife along the edges to loosen, then invert the skillet onto a large serving platter to reveal the caramelized fruity topping.
Step 9
Drizzle honey over the top, if using, before serving. Enjoy warm as a delightful dessert or brunch centerpiece.
Nutrition Facts
| Serving size | (1821.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3645.8 |
| Total Fat 160.1g | 0% |
| Saturated Fat 60.9g | 0% |
| Polyunsaturated Fat 17.0g | |
| Cholesterol 598.0mg | 0% |
| Sodium 2258.0mg | 0% |
| Total Carbohydrate 507.0g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 366.7g | |
| Protein 72.8g | 0% |
| Vitamin D 189.4IU | 0% |
| Calcium 1418.6mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 2553.2mg | 0% |
Source of Calories