When visiting our favorite Mexican grocery today, I noticed a sign on the bakery announcing "Toasted bread for Capirotada" was available. That today is Ash Wednesday coupled with knowing the Latino (heck--the universal) penchant for special foods connoting special times, I looked this up when I arrived home and learned that Capirotada is a sort of bread pudding that is traditionally eaten during Lent.
Border exploring--mmm, delicious!
Here's a recipe from Cooking Light 2002:
Yield: 8 servings
Ingredients
- 1 1/4 cups packed dark brown sugar
- 1 1/4 cups water
- 2 (3-inch) cinnamon sticks
- 4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
- 1/4 cup golden raisins
- 1/4 cup slivered almonds, toasted
- 2 tablespoons butter, cut into small pieces
- Cooking spray
- 3/4 cup (3 ounces) shredded Monterey Jack cheese
Preparation
Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.
Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours.
Preheat oven to 350°.
Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.
Nutritional Information
- Calories:
- 313 (27% from fat)
- Fat:
- 9.3g (sat 4.4g,mono 3.6g,poly 0.9g)
- Protein:
- 5.8g
- Carbohydrate:
- 52.6g
- Fiber:
- 1.4g
- Cholesterol:
- 19mg
- Iron:
- 1.6mg
- Sodium:
- 289mg
- Calcium:
- 140mg
Cooking Light, NOVEMBER 2002
4 comments:
You know, I had guests try to explain this to me a couple of times, in the context of wanting to make it, and I never quite "got" it. We also never had it as we never had all the ingredients on hand. Now that I finally know, I will have to give it a try.
What a interesting sounding recipe. I gotta try this. The cheese intrigues me. Otherwise I'd put it down as a bread pudding. Not with the cheese though. Thanks BE and thinking of you in the warmth! next year! lol
Libby, I totally know what you mean about not having all the ingredients on hand at any one time! But there's nothing stopping you now :).
Sherry, this recipe--which I liked because it was from Cooking light--calls for cubed French bread which is very much like bread pudding I'm used to [minus the cheese, as you note]. So I'm not sure how it relates to traditional Capirotada which seems to use toasted bread, the kind the Mexican bakery was selling. But a Twitter friend told me that this recipe looked like one her mother used to make. Anyway, I'm learning about this as I go...Thanks for your visit. Glad to swap you back a recipe for all the good ones you've shared over the years. :)
I agree with Sherry. At first it sounded like bread pudding. This would an interesting recipe to try. I never heard of it before.
Using water instead of cream or milk definitely makes it "light." I shall try it for my family.
Thanks Billie ! : )
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