Introduction
Capirotada is more than just a dessert; it’s a cherished tradition passed down through generations, often enjoyed during Lent and family gatherings. This delicious Mexican bread pudding blends rich flavors, simple ingredients, and heartfelt memories. Grandma’s Capirotada recipe stands out for its balance of sweetness, warmth, and texture, making it a beloved centerpiece for any special occasion. Let’s dive into this comforting dessert and learn how to bring it to life in your kitchen.
Ingredients:
8 slices of day-old bolillo bread (or French bread), sliced thick
1 cup piloncillo (Mexican brown sugar) or dark brown sugar
2 cups water
1 cinnamon stick
3 whole cloves
1/2 cup raisins
1/2 cup peanuts or pecans
1/2 cup shredded cheddar cheese (optional but traditional)
1/4 cup butter (for greasing)
1/4 cup coconut flakes (optional for garnish)
Directions:
Prepare the Syrup:
In a medium saucepan, combine the piloncillo, water, cinnamon stick, and cloves.
Bring to a boil over medium heat, stirring occasionally until the piloncillo dissolves. Reduce heat and simmer for 10 minutes to thicken slightly. Remove the cinnamon stick and cloves.
Toast the Bread:
Preheat your oven to 350°F (175°C). Arrange bread slices on a baking sheet and toast for 5-7 minutes until golden brown on both sides.
Assemble the Capirotada:
Grease a baking dish with butter.
Layer half the bread slices at the bottom. Sprinkle half of the raisins, nuts, and cheese over the bread.
Drizzle half of the syrup evenly over the layer.
Repeat with the remaining bread, toppings, and syrup. Press down gently to soak the bread in the syrup.
Bake:
Cover the dish with aluminum foil and bake for 25 minutes.
Uncover and bake for an additional 10 minutes until golden and bubbly.
Cool and Serve:
Let the capirotada cool slightly before serving. Garnish with coconut flakes if desired.
Serving and Storage Tips:
Serving: Serve warm or at room temperature, optionally with a dollop of whipped cream or a drizzle of condensed milk.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
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