Traditional Capirotada Recipe |
This week’s recipe was actually requested from me by a youtube viewer. Thankfully my little book of traditional Mexican desserts my great-aunt gave me, came through for me again and I was able to find this sweet Capirotada recipe. Capirotada, is a type of bread pudding that is traditionally made in Mexico during Lent. I remember my aunt making this for us and I was actually quite happy that this recipe came out tasting just like hers. 🙂
Ingredients:
6 bolillos
3 Cups Water
500g Piloncillo
1 Cinnamon stick
1 Orange Peel, Sliced
7 Cloves
1 Cup Raisins
½ Cup Almonds, Chopped
1-2 Cups Cheese, Shredded (I used Mozzarella, but you can use any cheese you prefer)
Grajea (sprinkles)
Directions:
Leave the bolillo bread out to dry overnight. Slice bread into 1 in. thick slices and place on lined baking sheets. Toast bread for about 10-15 minutes at 400°F.
Combine water, piloncillo, cinnamon, orange peel, and cloves in a sauce pan. Let boil for 15 minutes, straining afterwards.
Prepare a baking dish by coating it with butter. Add a first layer of the toasted bread to the baking dish. Soak through with part of the piloncillo mixture. Add a layer of raisins over the bread, followed by the almonds, then the cheese. Soak once more with the piloncillo mixture.
Add a second layer of bread, repeating the process until all ingredients are finished. Bake at 425°F for 30 minutes.
Serve hot or cold, and with sprinkles (grajea) on top.
| Makes 6-8 servings.
*Make sure the last layer of bread you add is soaked through with the piloncillo mixture, otherwise your bread might start burning. 😉