Recipe: Capirotada

Posted on February 17, 2015 within HolidaysRecipes

Capirotada, a Mexican bread pudding, is a Lenten tradition that many enjoy each year. Traditionally served on Ash Wednesday and Fridays in Lent, our chefs are sharing their favorite recipe that's quick and simple to make.

Ingredients

  • 2 18 oz. Bags of Food City's Pan Para Capirotada (or sliced, toasted French bread)
  • 4 Cones of Piloncillo
  • 8 Cloves
  • 6 Cinnamon Sticks
  • 1 Cup Shredded Muenster Cheese
  • 1 Cup Shredded Coconut
  • 1 Cup Pecans
  • 1 Cup Peanuts
  • 1 Cup Raisins
  • 1/2 Cup Sprinkles

Directions

  1. Preheat oven to 350 Degrees F.
  2. Combine piloncillo, cloves, and cinnamon sticks in a large pot and with 4 quarts of water. Bring to a boil, and then reduce to a simmer for 10 minutes. Strain liquid, and set aside.
  3. Grease an 8 x 12 inch pan with margarine or shortening.
  4. Arrange bread slices in the pan in a single layer covering the whole pan.
  5. Sprinkle 1/3 of the cheese, coconut, pecans, peanuts, and raisins on top of the bread.
  6. Repeat steps 4 and 5 until pan is full.
  7. Pour the liquid mixture made in step 2 over the bread so that each layer is well soaked. You may have some of the liquid mixture left over.
  8. Sprinkle the sprinkles on top.
  9. Bake for about 15 minutes at 350 Degrees F or until the capirotada starts bubbling.

We hope you enjoy!

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