It's Lent and among many other traditions, it's time for Capirotada (Mexican Bread Pudding)....Yummylicious!
Here is 1 of many authentic Capirotada recipes that are out there. This is one recipe that has been passed down from my Great-Great Grandmother Ama Florencia, Great-Grandmother's Ama Juanita and Ama Soledad, Grandma Nachita, Mom Mary Louise and down to me.
I love making this dish. It brings back the memories of all these women huddled in a small kitchen when I was small. Call me abnormal, but I was always one to want to hang out with the adults as a child while all the cousins and other kids were outside playing. How else was one supposed to keep up with family chisme. And perhaps that's how I ended up with all their cooking secrets and recipes that the family now inquire about. I'm an only child, do you really think I'm going to share?
5 cups french bread or bolillos cut into 1/2 inch pieces
2 1/2 cups water
2 cups grated piloncillo (or substitute dark brown sugar)
2 tsp. ground cinnamon or 4 cinnamon sticks
2 cup raisins (I prefer golden)
2 cups pitted prunes (chopped)
¼ cup melted butter
2 cup chopped walnuts or pecans
1 1/2 cups diced Cheddar cheese
1 tsp ground nutmeg
Cooking oil as needed.
OK, let's get started...
If the bread is fresh begin by spreading the bread cubes on a baking sheet and toast at 375 degrees until slightly dried and just starting to brown.
In a saucepan, combine water, butter, piloncillo/brown sugar, nutmeg and cinnamon and bring to boil. Stir until sugar or piloncillo is completely dissolved and remove from heat.
In a large mixing bowl, combine the bread cubes, cheese, nuts and raisins, prunes.
Pour the syrup mixture over and toss until well mixed.
Pour mixture into a deep greased baking pan or casserole.
Bake in preheated oven 375 degrees for about 20 minutes and serve warm.