Capirotada
Takes 65 minutes | Serves 8 |
Capirotada is a traditional dessert bread pudding made during Lent.
Ingredients
- 1.5 liter
- 3 units
- 3 units
- 3 units
- 150 g
- 75 g
- 12 slices
- 200 g
Steps
- Preheat oven to 175 C.
- In a medium-sized stockpot, add the water, piloncillo, cinnamon sticks, and cloves over medium-high heat. Allow the piloncillo to completely dissolve and the syrup thickens, about 10 to 15 minutes.
- Slice the bolillos or French bread about 1 cm thick and assemble on a baking sheet. Toast in the oven for about 15 to 20 minutes.
- In a deep 20x20 cm baking dish, spray the bottom with cooking spray.
- Layer the toasted bread, sprinkling raisins, peanuts, and cheese between layers, until the baking dish is full. Add extra cheese and raisins on top.
- Spoon the syrup over the assembled dish until all the bread is moist.
- Bake for 40 minutes until golden brown.
- Serve warm and enjoy.
Preparation
Nutritional Information
0 calories per serving