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.
- 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
- Preheat oven to 350 Degrees F.
- 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.
- Grease an 8 x 12 inch pan with margarine or shortening.
- Arrange bread slices in the pan in a single layer covering the whole pan.
- Sprinkle 1/3 of the cheese, coconut, pecans, peanuts, and raisins on top of the bread.
- Repeat steps 4 and 5 until pan is full.
- 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.
- Sprinkle the sprinkles on top.
- Bake for about 15 minutes at 350 Degrees F or until the capirotada starts bubbling.
We hope you enjoy!