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🌟 Grandma’s Capirotada Recipe
Traditional Mexican Bread Pudding
Capirotada is a cherished Mexican dessert, especially popular during Lent. Known for its warm, comforting blend of sweet, salty, and savory flavors, it combines toasted bread, piloncillo syrup, cinnamon, raisins, nuts, and cheese into a nostalgic dish that brings back memories of family gatherings and grandma’s kitchen.
📝 Ingredients:
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6 cups water
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3 piloncillo cones (or substitute with 1½ cups dark brown sugar)
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3 Mexican cinnamon sticks
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3 whole cloves
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1 cup raisins
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½ cup roasted, salted peanuts
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12 slices bolillo or French bread (about ⅓” thick, toasted)
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2 cups shredded Monterey Jack cheese
👩🍳 Instructions:
1. Make the Piloncillo Syrup
In a medium pot, combine water, piloncillo, cinnamon sticks, and cloves. Bring to a simmer over medium heat, stirring occasionally until piloncillo dissolves and the syrup thickens slightly (about 10–15 minutes). Remove from heat and let cool.
2. Toast the Bread
Preheat oven to 350°F (175°C). Arrange bread slices on a baking sheet and toast for 15–20 minutes until golden and slightly crisp. This prevents sogginess once layered with syrup.
3. Prepare the Baking Dish
Lightly grease a 9×9-inch baking dish (or similar size). This will help prevent sticking and make serving easier.
4. Assemble the Layers
Layer toasted bread slices at the bottom of the dish. Sprinkle with raisins, peanuts, and shredded cheese. Repeat the layers—bread, raisins, peanuts, cheese—ending with a final layer of cheese on top.
5. Add the Syrup
Slowly pour the piloncillo syrup over the layers, making sure it soaks evenly throughout the dish. Let it sit for 5–10 minutes so the bread absorbs the syrup.
6. Bake
Bake at 350°F (175°C) for 25–30 minutes, or until the cheese is melted and bubbling, and the top is golden. Let cool slightly before serving.
🍽️ Serving Suggestions:
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