I just realized that I owe my readers one recipe from my Foodbuzz dinner. Some readers asked me what capirotada was and I promised I was going to post the recipe and finally, here it is. Capirotada is a classic Mexican bread pudding that it is usually eaten during Lent. There are several recipes out there for this dessert, but I used the one my mom gave me when she was giving me instructions for the chiles en nogada. Please keep in mind that the bread for this recipe needs to be dried for at least 2 days before using. My mom told me that that way it won’t absorb as much oil when frying it.
- •5-6 bolillos or 2 large French bread loaves
- •2 cinnamon sticks
- •1 large (about 8 oz) piloncillo block
- •3-4 whole cloves
- •1 cup raisins
- •1 cup peanuts
- •1 cup grated queso fresco
- •frying oil
- Cut bread sideways and let it dry for at least one day before preparing.
- Pre-heat oven to 350°F and roast half of the bread for 10 minutes or until it starts to turn golden brown.
- Fry the other half in oil until it starts to turn golden brown. This will happen very quickly so watch it closely.
- In a large pot over medium heat boil 4 cups of water with the piloncillo block, whole cloves and cinnamon sticks. Stir constantly until the piloncillo melts.
- In a glass or ceramic baking dish arrange a layer of baked and fried bread, sprinkle some raisins, peanuts and cheese and repeat with another layer of bread until you use all the ingredients.
- Pour the piloncillo syrup over the bread and let it sit in the fridge for at least 2 hours or until it is absorbed by the bread. Serve cold and enjoy.
My friend Jeff said that this bread should be called “what we do with leftover bread” and he is right. My mom always made this dessert when we had a lot of leftover bolillos or bread, a sweet way to eat leftover bread.
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