Capirotada, Mexican Bread Pudding for Lent

Recipe & Article From HomeSickTexan.blogspot.com-  I did not grow up eating capirotada. Truth be told, I had never even heard of it until a Capriotadafew years ago when I was at a Mexican restaurant on a Lenten Friday. “Hay capirotada,” was written on a chalkboard and curious what it was, I ordered some. The waitress brought me a small plate with a dessert made of toasted bread slices drenched in a sweet and spicy syrup. It was soft and sticky, but there were crunchy almonds, chewy raisins and a creamy tang to keep it from becoming cloying. Capirotada? I was in love!

 Capirotada Ingredients

  • 1 24-inch loaf of French bread, cubed and toasted (about six cups)
  • 2 cups of brown sugar or 16 oz. of piloncillo
  • 2 cups of water
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup of shredded Monterey Jack cheese
  • 1 cup of pecans, toasted and chopped
  • 1/2 cup of raisins
  • ½ cup of dried apricots, chopped
  • 1/4 cup of butter, melted

READ MORE FOR ARTICLE AND RECIPE INSTRUCTIONS

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