Capirotada – One of Mom’s favorites and a brief history

Sometimes there are recipes that you remember not so much because you liked the recipe; but, because it makes you think of certain people. That’s what Capirotada is for me. It reminds me of my mom and sister (both named Maria or Mary or in my sister’s case Mae). They both liked Capirotada and they both made it.

I never understood the attraction – I’ve never been a fan of bread pudding. Today, as I was talking with two of my sisters – they reminded me of this dish. All I could remember about it was that it involved bread, cinnamon, and raisins. They both reminded me that the cinnamon was stick cinnamon and the cheese my mom used was cheddar cheese.

With that in mind, I had to look up the Capirotada recipe. In the process, I learned a lot about the history of the dish and the symbolism behind its ingredients. I never knew that this recipe, or a version of it, originated from the 15^th century. It was a Spanish dish that was heavily influenced by the Moors and was made in order to use leftovers before the beginning of Lent.

Originally known as capirotada de vigilia, the dish came to the new world with the Spanish. Aztec influence added anise tea to soften stale bread. The ingredients used in the making of this bread pudding symbolically relate to the Passion of Christ. Cinnamon sticks represent the wood of the cross, cloves represent the nails, the syrup represents Christ’s blood, and the bread represents the Body of Christ.

After reading some background on Capirotada, and talking with my sisters, I thought this recipe might be a good one to include.

Capirotada

Capirotada is a Mexican bread pudding made with cinnamon, piloncillo, cloves, raisins, bread, and cheese.

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Ingredients

  

• 4 bolillo rolls or French rolls (our mom used white sandwich bread_)
• 4 1/2 cups water
• 12 ounces piloncillo or 1½ cups packed dark brown sugar
• 4 cinnamon sticks
• 6 whole cloves
• 3 cups shredded cheese Longhorn Cheddar, Colby, or cheese of your choice
• 1 cup raisins
• 4 tablespoons butter or spay butter

Instructions

 

• Preheat oven to 350 degrees F.
• Cut rolls in½ inch slices and butter both sides, layer on a baking sheet and bake for 3 minutes on each side, until lightly toasted and dry. Remove and cool.
• Combine water, piloncillo, cinnamon sticks, and cloves in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep, covered for 2 hours. Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside.
• Spray 8 x 10 ½" baking dish with non-stick spray, layer ingredients in the following order: a third of the toasted bread, third of the raisins, third of the cheese, and 1 1/2 cups syrup evenly over cheese.

  Wait 15 minutes and layer another third of the bread, raisins, cheese, and 1 1/2 cups syrup evenly over cheese. Let soak for another 15 minutes, and again top with the remaining bread, raisins, cheese, and syrup evenly over bread. Before baking let set for another 15 minutes.
• Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake 40 minutes, uncover and bake until cheese is golden brown about 10 to 15 minutes more. Serve warm.

Notes

• Don’t over bake your bread pudding or the bread will be dry.

• Let the pudding cool slightly before serving.

• Capirotada can be served warm or cold.