Capirotada Recipe-June 2024-www.zdask.com

　　Capirotada is a traditional Mexican bread pudding served at Lent. Each of the ingredients in the pudding has some religious meaning, and they also happen to be delicious together. Spices, raisins, nuts, coconut, bananas, sugar, and cream go into a custard, which is poured over torn pieces of bolillo, a Mexican bread. Serve warm with a little whipped cream.

　　Editor’s note: Bolillo rolls are usually available at Latin American markets; if you’re unable to find them, use two baguettes or four demi-baguettes instead.

Ingredients

Serves 12

　　1⁄2 cone (125 g) piloncillo

　　1 cup (240 ml) water

　　10 day-old bolillos

　　1 cup (150 g) golden raisins

　　1 cup (150 g) roasted peanuts

　　1 cup (85 g) toasted shredded coconut

　　1 cup (140 g) crumbled queso fresco

　　2 ripe bananas, chopped

　　4 cups (960 ml) heavy cream

　　2 cups (480 ml) milk

　　8 eggs

　　1 cup (200 g) granulated sugar

　　1 cup (200 g) dark brown sugar

　　1 Tbsp. ground cinnamon

　　1 Tbsp. ground cloves

　　1⁄2 tsp. fine sea salt

　　Whipped cream for serving (optional)

Step 1

Heat the oven to 350° F.

Step 2

Put the piloncillo and water in a saucepan over medium heat, and cook, stirring occasionally, until the sugar is dissolved. Remove from the heat and set aside.

Step 3

In a large bowl, mix together the torn bread, raisins, peanuts, and coconut. Gently mix in the queso fresco and bananas.

Step 4

In another large bowl, whisk together the piloncillo syrup, cream, milk, eggs, granulated sugar, brown sugar, cinnamon, cloves, and salt until thoroughly mixed.

Step 5

Put the torn bread mixture into a deep 9" x 13" baking dish. Pour the cream mixture over the bread mixture. Cover with foil and bake for 40 minutes. Remove the foil and bake, uncovered, until the bread pudding is golden brown, an additional 25 minutes.

Step 6

Serve immediately with whipped cream, if desired. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in a 325° F oven.