One of the most delicious desserts my mother makes is capirotada, a lent dish. Capirotada is a bread pudding type of dessert made during holy week as a way to add protein to the meatless diet for lent. Below is an excerpt from Muy Bueno Cookbook and the recipe from their blog. The only reason I’m using another person’s recipe is because I don’t have my mother’s recipe… at least not yet. However, my mom does add pecans, peanuts, coconut and uses a different type of cheese.
Capirotada has a very long history. Capirotada recipes were recorded by the Holy Office of the Spanish Inquisition in the mid-17th century and can still be found in the archives there to this day. It is typically made from ingredients in common use in Spain at the time of the Conquest. Some New World touches were added along the way, and it’s popular to this day throughout the Hispanic world. (via Muybuenocookbook.wordpress.com)
Makes: 8 to 10 servings
4 bolillo rolls or French rolls
4 1/2 cups water
1 1/2 piloncillo cones (Mexican brown sugar)
4 cinnamon sticks
6 whole cloves
3 cups cheese (Longhorn Cheddar or Colby), shredded
1 cup raisins
4 tablespoons butter or spay butter
Preheat oven to 350 degrees F.
Cut rolls in ½ inch slices and butter both sides, layer on a baking sheet and bake for 3 minutes on each side, until lightly toasted and dry. Remove and cool.
Combine water, piloncillo, cinnamon sticks, and cloves in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep, covered for 2 hours. Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside.
Spray 8 x 10 ½” baking dish with non-stick spray, layer ingredients in the following order: a third of the toasted bread, third of the raisins, third of the cheese, and 1 1/2 cups syrup evenly over cheese. Wait 15 minutes and layer another third of the bread, raisins, cheese, and 1 1/2 cups syrup evenly over cheese. Let soak for another 1
5 minutes, and again top with the remaining bread, raisins, cheese, and syrup evenly over bread. Before baking let set for another 15 minutes.
Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake 40 minutes, uncover and bake until cheese is golden brown about 10 to 15 minutes more. Serve warm.