CAPIROTADA
This bread pudding is a Lenten tradition in my family. If you can't find piloncillo where you live (you can buy it in any grocery store in San Antonio) you can substitute 3 cups of brown sugar for the 6 piloncillos (cones of unrefined sugar). Yes, onions and cheese in bread pudding does sound strange, but you'll be surprised at the overall taste of this dish. This is down-home Tex-Mex comfort food!
Provided by Nanita
Categories Dessert
Time 1h40m
Yield 2 9X13 Pans
Number Of Ingredients 9
Steps:
- Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven.
- Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices.
- Taste- you may want to add additional brown sugar or spices depending on your personal tastes.
- Remove from heat and take out onions and cinnamon sticks.
- Toast the french bread (you can do this ahead of time or while the syrup is cooking).
- Spread margarine liberally on both sides of toast.
- Layer toast, cheese, raisins, and nuts in 2 9X13 pans (preferably glass), repeating until both pans are full, ending with a layer of cheese, raisins and nuts.
- Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened.
- Bake in a 350 degree oven for 30 to 40 minutes.
- Serve hot or cold.
- Store in the refrigerator.
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Amjad Butt
[email protected]This was my first time making capirotada and it turned out great! The bread cubes were crispy and the filling was creamy and flavorful. I will definitely be making this again.
Morgan Aisha
[email protected]This recipe was easy to follow and resulted in a delicious capirotada. The bread cubes were perfectly crispy and the filling was rich and flavorful. I would definitely recommend this recipe to anyone looking for a traditional Mexican dessert.
Shamimah Diedericks
[email protected]This capirotada was a great success! I made it for a party and everyone loved it. The bread cubes were perfectly crispy and the filling was rich and flavorful. I will definitely be making this again.
RR Jannot
[email protected]This capirotada was a bit too sweet for my taste. I also found the bread cubes to be a bit dry. However, the filling was delicious and I enjoyed the combination of flavors.
Prince Owusu
[email protected]I love capirotada and this recipe did not disappoint! The bread cubes were soft and fluffy, the filling was creamy and smooth, and the topping was perfectly crunchy. I will definitely be making this again.
barbara rhodes
[email protected]This recipe was easy to follow and resulted in a delicious capirotada. The bread cubes were perfectly crispy and the filling was rich and flavorful. I would definitely recommend this recipe to anyone looking for a traditional Mexican dessert.
Riley Smith
[email protected]Absolutely delicious! I made this capirotada for a potluck and it was a huge hit. Everyone raved about the combination of sweet and savory flavors. I'll definitely be making this again!
Chuuya Nakahara
[email protected]This capirotada was a delightful blend of flavors and textures! The combination of sweet, tart, and crunchy ingredients made for a truly unique and memorable dish. I especially appreciated the hint of cinnamon and the subtle heat from the pepper.