Capirotada Recipe
Capirotada is a traditional Mexican bread pudding often prepared during Lent that combines sweet and savory flavors. Here’s a simple recipe for this delicious and comforting dessert made entirely with ingredients you can find at Food City.
Ingredients
- 1 bag Food City pan tostado or 8 slices bolillo (or French bread),toasted and cut into cubes
- 1 cup dark brown sugar
- 4 cups water
- 1 cinnamon stick
- 3 whole cloves
- 1 cup shredded Monterey Jack cheese
- 1 cup peanuts toasted
- 1 cup raisins
- 1 cup sliced bananas
- Butter to grease the baking dish
For the Syrup:
- 1 cup water
- 1 piloncillo cone or 1 cup dark brown sugar
- 1 cinnamon stick
Instructions
Prepare the Syrup:
- In a saucepan, combine water, piloncillo (or brown sugar) and a cinnamon stick.
- Simmer over medium heat, stirring until the piloncillo (or sugar) is completely dissolved.
- Remove from heat and set aside.
Skip step 2 if using Food City pan tostado. If not, prepare the bread:
- Toast the bread slices or bolillo cubes until golden brown.
- Preheat your oven to 350°F (175°C).
Make the Pudding:
- Grease a baking dish with butter.
- In a large bowl, combine the toasted bread cubes, brown sugar, shredded cheese, peanuts, raisins and bananas.
- Pour the prepared syrup over the bread mixture and toss until the bread is well-coated.
Assemble and Bake:
- Transfer the bread mixture to the greased baking dish.
- Place the cinnamon stick and cloves among the bread mixture for added flavor.
- Cover the dish with aluminum foil and bake for 25-30 minutes.
Serve:
- Once baked, remove the capirotada from the oven and let it cool slightly before serving.
- Remove the cinnamon stick and cloves.
- Serve warm by itself or with a scoop of vanilla ice cream.