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.
- 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
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:
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.