Now you know we all have that one tia that brings the most amazing homemade desserts over to family reunions, one that serving “poquito” is just not enough, right?! My tia Norma is the one who makes the most delicious capirotada I have ever tasted. Every year during Holy Week, capirotada a mexican bread pudding, is a family staple in many mexican dinner tables. The unusual combination of ingredients like bread, cheese, piloncillo, raisins makes for a delicious dessert and one everyone in the family will be sure to ask you for the recipe.
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Ingredients:
4 Bread Bolillos cut into 1 -1/2 in.
1/2 C. Unsalted Peanuts
1/2 C. Raisins
1/2 C. Shredded Coconut
1 C. Queso Panela or Mozarella (any melting cheese is fine)
2 Cinnamon Sticks
2 Piloncillo cones or 1 C. packed brown sugar
3 Cloves
4 C. water
Instructions:
Add 4 cups of water into a medium sauce pan, bring to a simmer over medium heat. Add in piloncillo cones, cloves, and cinnamon, then reduce heat to medium low and let simmer for about 25 minutes until piloncillo has dissolved. Once done, remove cinnamon sticks, cloves.
2. Cut bolillo bread into 1-1/2 in. Add 1/2 tablespoon of butter into pan and toast bread on both sides. Once the bread is toasted and piloncillo syrup is done, layer bread into a casserole. Add piloncillo syrup and then start adding a handful of ingredients: peanuts, raisins, shredded coconut, M&M’s®, cheese. Add another layer of bread, pour syrup on top and sprinkle on the same ingredients.
3. Place in the oven for about 30 minutes. Remove from the oven, let it sit for at least 20 minutes for the Capirotada to settle and entire syrup to be soaked up. Capirotada tastes great warm or cold, try with a glass of milk, delicious!
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A Sweeter Twist on a Traditional Capirotada Recipe
Author: Janie
Recipe type: Dessert / Lent
Cuisine: Mexican
Serves: 8
Ingredients
4 Bread Bolillos cut into 1 -1/2 in.
½ C. Unsalted Peanuts
½ C. Raisins
½ C. Shredded Coconut
½ C. M&Ms®
1 C. Queso Panela or Mozzarella (any melting cheese is fine)
2 Cinnamon Sticks
2 Piloncillo cones or 1 C. packed brown sugar
3 Cloves
4 C. water
Instructions
Add 4 cups of water into a medium sauce pan, bring to a simmer over medium heat. Add in piloncillo cones, cloves, and cinnamon, then reduce heat to medium low and let simmer for about 25 minutes until piloncillo has dissolved. Once done, remove cinnamon sticks, cloves.
Cut bolillo bread into 1-1/2 in. Add ½ tablespoon of butter into pan and toast bread on both sides. Once the bread is toasted and piloncillo syrup is done, layer bread into a casserole. Add piloncillo syrup and then start adding a handful of ingredients: peanuts, raisins, shredded coconut, M&Ms®, cheese. Add another layer of bread, pour syrup on top and sprinkle on the same ingredients.
Place in the oven for about 30 minutes. Remove from the oven, let it sit for at least 20 minutes for the Capirotada to settle and entire syrup to be soaked up. Capirotada tastes great warm or cold, try with a glass of milk, delicious!
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What are your Easter traditions?
Fuente: este post proviene de Mama Tex-Mex, donde puedes consultar el contenido original.
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