Traditional Lenten Capirotada
Capirotada is a cherished bread pudding that is a staple in many Tex-Mex homes during Lent. This delightful dish combines the rich flavors of piloncillo (unrefined cane sugar), cinnamon, and green onions, creating a unique flavor profile that might surprise you. With layers of buttery toasted French bread, melted cheddar cheese, sweet raisins, and crunchy pecans, this recipe embodies the spirit of comfort food. Whether served hot or cold, it brings family together around the dinner table, filled with love and tradition. Ideal for sharing, this dish is not only delicious but also a nostalgic reminder of shared moments and culinary heritage.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Piloncillo
6 small cones (Crushed or broken into pieces)
Water
12 cups (None)
Cinnamon Sticks
8 short sticks (None)
Green Onions
2 bunches (Cut into quarters)
French Bread
3 loaves (Sliced thin)
Soft Margarine
2 (16 ounce) containers (None)
Raisins
1 (16 ounce) box (None)
Chopped Pecans
2 cups (Chopped)
Cheddar Cheese
4 cups (Shredded)
Instructions
1
In a large pot or Dutch oven, combine the 12 cups of water, 6 piloncillo cones, 8 short cinnamon sticks, and either the green onions or the quartered white onion.
2
Bring the mixture to a boil, stirring occasionally, until the piloncillos have completely dissolved and the syrup attains a rich, dark color from the spices. Taste the syrup and adjust sweetness or spices as needed.
3
Once the syrup is ready, remove from heat and carefully take out the onions and cinnamon sticks, discarding them.
4
Toast the thinly sliced French bread until golden brown. You can do this ahead of time or while the syrup is cooking.
5
Generously spread the margarine on both sides of each slice of toast, ensuring even coverage.
6
In two 9x13 glass pans, start layering: alternate layers of the toasted bread, shredded cheddar cheese, raisins, and chopped pecans. Continue layering until both pans are filled, finishing with a top layer of cheese, raisins, and pecans.
7
Evenly distribute the piloncillo syrup over both pans, ensuring that all the bread pieces are well moistened.
8
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake the pans for 30 to 40 minutes, or until the top is golden brown and bubbly.
9
Serve your Capirotada warm or allow it to cool and serve chilled. Store any leftovers in the refrigerator.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Lenten Capirotada?
Capirotada is a cherished Mexican bread pudding that is a staple in many Tex-Mex homes during Lent, combining sweet and savory flavors.
What unique flavors are found in this Capirotada?
This dish features a unique profile of piloncillo, cinnamon, and green onions, creating a complex taste that balances sweet and savory.
What is piloncillo?
Piloncillo is an unrefined cane sugar often sold in cone shapes, providing a rich, molasses-like sweetness to the syrup.
Why are green onions used in a sweet bread pudding?
Green onions are used in the syrup to provide a subtle savory depth that complements the sweetness of the piloncillo and cinnamon.
Can I substitute the green onions?
Yes, you can use a quartered white onion instead of green onions to flavor the piloncillo syrup.
What type of bread is best for Capirotada?
French bread is used in this recipe, sliced thin and toasted until golden brown to provide a sturdy base for the pudding.
Do I need to toast the bread?
Yes, the French bread should be toasted until golden brown to help it hold its texture when the syrup is added.
What role does margarine play in the recipe?
Soft margarine is spread generously on both sides of each toasted bread slice to add richness and flavor to the layers.
What kind of cheese is used in Capirotada?
This recipe uses four cups of shredded cheddar cheese, which melts into the layers for a savory contrast.
Are there nuts in this Capirotada?
Yes, the recipe includes two cups of chopped pecans for a crunchy texture.
How do I prepare the syrup?
Combine water, piloncillo, cinnamon sticks, and onions in a pot; boil until the sugar dissolves and the syrup becomes dark.
Should I leave the cinnamon sticks in the syrup?
No, once the syrup is ready, the cinnamon sticks and onions should be carefully removed and discarded.
How many pans does this recipe make?
This recipe is designed to fill two 9x13 glass pans, making it ideal for large family gatherings.
How do I layer the Capirotada?
Alternate layers of buttered toasted bread, shredded cheddar cheese, raisins, and chopped pecans until the pans are full.
How much water is needed for the syrup?
The recipe calls for 12 cups of water to create a sufficient amount of piloncillo syrup for the two pans.
What is the baking temperature for Capirotada?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long should Capirotada bake?
Bake the pans for 30 to 40 minutes, or until the top is golden brown and the cheese is bubbly.
Can Capirotada be served cold?
Yes, Capirotada can be served warm immediately after baking or allowed to cool and served chilled.
How should I store leftover Capirotada?
Any leftovers should be stored in the refrigerator to keep them fresh.
Is Capirotada a seasonal dish?
While it can be enjoyed anytime, it is most traditionally served during the Lenten season.
What type of raisins should I use?
A standard 16-ounce box of raisins is used to add sweet bursts of flavor throughout the pudding.
How many piloncillo cones are required?
The recipe requires 6 small piloncillo cones to achieve the desired level of sweetness and syrup consistency.
Can I adjust the sweetness of the syrup?
Yes, the recipe suggests tasting the syrup once the piloncillo dissolves and adjusting the sweetness or spices as needed.
How much bread is used in this recipe?
The recipe calls for 3 loaves of French bread, sliced thin.
What happens if I don't use enough syrup?
It is important to ensure all bread pieces are well moistened with syrup so the dish doesn't become too dry during baking.
Can I use a different type of nut?
While pecans are traditional in this version, you could substitute them with walnuts if preferred.
Is this recipe suitable for vegetarians?
Yes, this Lenten recipe is meat-free, consisting of bread, cheese, nuts, fruit, and syrup.
How do I know the piloncillo is fully dissolved?
Stir the boiling mixture occasionally; the piloncillo is dissolved when no solid chunks remain and the liquid is a uniform dark color.
Does the cheese go on the very top?
Yes, you should finish the layering with a top layer of cheese, raisins, and pecans before pouring the syrup.
Why is Capirotada considered comfort food?
Because of its warm spices, melted cheese, and its role in family traditions and shared heritage, it is deeply nostalgic for many.