Mexican Capirotada:
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Capirotada is a traditional Mexican dessert typically served during Lent. It is a sweet and savoury bread pudding made with toasted bread, cheese, sultanas and a syrup of piloncillo, a type of unrefined cane sugar. In this article we go into the history and ingredients of capirotada and present a recipe for making it at home.
Ingredients for Mexican Capirotada:
- 1 large French baguette, cut into 1-inch cubes
- 1 cup piloncillo, grated or chopped (substitute brown sugar if necessary)
- 2 cinnamon sticks
- 2 cups water
- 1/2 cup raisins
- 1/2 cup sliced almonds
- 1/2 cup shredded cheese, such as Monterrey Jack or cheddar
Directions for Making Mexican Capirotada:- Preheat oven to 350°F.
- Toast bread cubes in the oven for 10-15 minutes until they are lightly browned and crispy.
- In a saucepan, combine piloncillo, cinnamon sticks, and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the syrup thickens.
- In a separate bowl, mix together the toasted bread cubes, raisins, almonds, and shredded cheese.
- Grease a baking dish with butter or cooking spray, and then layer the bread mixture in the dish.
- Pour the piloncillo syrup over the bread mixture, making sure that all of the bread is coated.
- Cover the dish with aluminum foil and bake for 20-25 minutes until the bread is soft and the cheese is melted.
- Remove the foil and bake for an additional 5-10 minutes until the top is golden brown.
- Let the capirotada cool for 10-15 minutes before serving.
