Capirotada
Capirotada is a delicious Mexican bread pudding that is traditionally eaten during Lent. It's a wonderful treat any time of year, but there's a lot of symbolism in the ingredients. First, there's the bread, which represents the body of Christ. Then, there's the cinnamon sticks, which symbolize the wooden cross. The whole cloves resemble the nails that went through Jesus' hands and feet. And finally, the syrup that is made represents the blood that was shed. Read on for the recipe, but keep in mind amounts will vary based on your own personal preferences, and on how much you want to make.
Ingredients
Instructions
-
To make this capirotada
Cut bolillo rolls into 3/4" slices and bake in oven at 350º until lightly toasted on both sides. (You'll need to flip them over halfway through baking time.) Remove from oven and let cool.
Place water, piloncillo, brown sugar, cinnamon sticks and cloves in large saucepan and set on stovetop over medium high heat. Stir until piloncillo cones are dissolved into syrup. Once it boils, lower heat and let simmer approx. 15-20 minutes. Remove from stovetop and let cool. Grease 9x13 baking dish with butter and place layer of sliced & toasted bread on bottom. Sprinkle raisins, peanuts/chopped pecans, and cheese. Remove cinnamon sticks & cloves from syrup (it's best to run it through a seive) and pour approximately 1 1/2 cups of the syrup over the first layer of bread and toppings in baking dish. Let it set 5 minutes, then repeat the process with a second layer of toasted bread, followed by the raisins, peanuts/pecans, and cheese. Pour remaining syrup on top. Cover with foil and bake at 350º for 45 minutes, removing the foil for the final 5-10 minutes of baking time. Serve warm and enjoy!
