Photo by Fernanda Alvarez Its actually officially known as capirotada de vigilia since it is eaten during Lent and served on Good Friday!
Capirotada is a Mexican bread pudding, deliciously melted in honey, cheese, almonds (or other types of nuts), raisins and cinnamon. Think of a cheesy cinnamon roll that is perfect for sharing as a dessert or for breakfast and is often enjoyed in the Lenten season.
Ingredients
- 1¼ cups packed dark brown sugar
- 1¼ cups water
- 2 cinnamon sticks (3 inches apiece)
- 4½ cups cubed French bread cut into 1/2-inch pieces, about 8 ounces
- 1/4 cup raisins
- 1/4 cup slivered almonds toasted
- 2 tablespoons butter cut into little chunks
- Cooking spray
- 3/4 cup shredded Monterey Jack cheese (3 ounces)
Directions
- 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°F.
- Bake at 350°F for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.
View Comments