Capirotada

Name: Capirotada
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 2 9X13 Pans
Ingredients: 6 small piloncillo cones; 12 cups water; 8 short cinnamon sticks; 2 bunches green onions or 1 large white onion, cut in quarters; 3 loaves French bread, sliced thin; 2 (16 ounce) containers soft margarine; 1 (16 ounce) box raisins; 2 cups chopped pecans; 4 cups cheddar cheese, shredded

Submitted by Nanita

"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!"

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photo by frostingnfettuccine

Ready In:: 1hr 40mins
Ingredients:: 9
Yields:: 2 9X13 Pans

ingredients

SYRUP
6 small piloncillo cones
12 cups water
8 short cinnamon sticks
2 bunches green onions or 1 large white onion, cut in quarters
OTHER INGREDIENTS
3 loaves French bread, sliced thin
2 (16 ounce) containers soft margarine
1 (16 ounce) box raisins
2 cups chopped pecans
4 cups cheddar cheese, shredded

directions

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.

Questions & Replies

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Reviews

So happy I tried this dish- the unexpected mix of flavors works so well in this bread pudding! We were still picking it at long after dinner was over! Thanks for the recipe!

frostingnfettuccine
Nanita, your capirotada is so much like my mother's with the exception that she did not use onion. Recipes for Mexican food are as varied as there are Mexicans, many. The recipe that I use has been n with my family for more than 150 years. I really like your idea to cube the bread to toast and butter it.. Thank you for your recipe. Fantastic, Viva la Capirotada!

Art G.
I wasa looking for a capirotada recipe. And found this one, it is the closest to the one my mom used to make. And I plan to surpriser soon. I will let you know what she says. I know she will be shocked to taste this one. She was kinda pusing me to make some. And I told her I would. Thanks :-)

v-rapter
We enjoyed it. Tasted like the one made when I was a little girl. It will now be passed to my 2 grown daughters.

zoeymom
I am so glad to find this traditional recipe for capirotada...all the others are nothing more than American bread pudding that some people want to call capirotada! My family adds chopped tomato to ours as well.

Gabesgirl

Tweaks

I used cubed bread instead of slices. I cut it up, toasted it in the oven while making the syrup, and drizzled melted butter over it before assembling in the pan.

Nanita
Hi can not find the brown sugar type cones...so good to know that you can use 3 cups of brown sugar instead...doable!! I want to cut down on the sugar and will make 1/2 recipe...one 9x13 pan...so will use 1 cup br. sugar and 1/2 cup no calorie sugar...I am sure it will be great...and maybe a TBSP of Molasses...because that is what makes white sugar brown...Thanks looks great!!

Ruth E.