We do too and made it again this past Lenten season. Again, depending on the region and family, the beauty of Capirotada is that it can be transformed into all sorts of deliciousness. Crisp-on-the-top and moist-in-the-center, every spoonful a delightful mess. If you’re tight on time, pop them in the microwave for a few seconds. Linda let us know how it turns out. One of the most beloved desserts to eat during the Lenten season is Capirotada. Bake, uncovered, stirring occasionally, for 15 min. Combine water, piloncillo, cinnamon sticks, orange peel, and cloves in a large saucepan. Spread the cubes on a baking sheet and bake 15 min or possibly till lightly brown and crisp. Capirotada is a Mexican bread pudding that is traditionally made of leftovers during Lent. I love bread pudding both warm & cold, however I prefer my capirotada warm. Then bake an additional 5 min, without stirring, till the top is golden brown-brown and crusty and the liquid is almost gone. Slice the bread and butter it before cutting it into pieces and then place the pieces on a baking sheet and toast until lightly brown. | In a large bowl toss together bread, apple, raisins and cheese. Below is a rather traditional way of preparing it with “birote” (Mexican mini-baguette known as ‘bolillo’ in many parts of Mexico), and “piloncillo” (hardened, brown sugar cones), the two key ingredients in most Capirotadas. If preferred, butter the baking dish and add a layer of corn tortillas at the bottom to keep the capirotada from sticking. In a baking dish, place a layer of the toasted bread, and then continue to layer the remaining ingredients ending with the mixture of the boil water. In a baking dish, place a layer of the toasted bread, and then continue to layer the remaining ingredients ending with the mixture of the boil water. Yasmin — We’re thrilled to hear you and your love love the recipe. Drizzle with the reserved sugar syrup and mix to proportionately distribute. Stir in the cinnamon and set aside. Rum soaked raisins — a new staple in our kitchen pantry. cut up and toasted in butter. In a medium-size pot, boil the water, cinnamon sticks, cloves, and piloncillo (or brown sugar) together until a syrup forms, approximately 15 to 20 minutes. Recipe of Apple Bread Pudding (Capirotada) Recipe food with ingredients, steps to cook and reviews and rating. Add butter. Simmer syrup uncovered for 20 minutes. "When Joe's President, hope is everywhere. The recipe is ancient, but the name “capirotada” for a Mexican pudding dates to the 1880s. Spray 9×13″ baking dish with non-stick spray or rub with butter, layer ingredients in the following order: a third of the toasted bread, third of the raisins, sliced apples, third of the cheese, third of the peanuts, and 1 1/2 cups syrup poured evenly over cheese. Yet, we wanted to give it a LatinoFoodie twist with some rum soaked raisins and sliced Know someone who would make a great member of CookEatShare? It was brought over by the Spaniards and quite possibly had its roots in Roman cuisine (remember that Spain was part of the Roman Empire), but it seems Mexican home cooks have perfected Capirotada, especially since it has so many variants, depending on the region where the cook is from! Author Network Blog. Drizzle with the reserved sugar syrup and mix to proportionately distribute. Pour through a strainer and discard orange peel, cinnamon sticks and cloves.