Capirotada is a Mexican Bread Pudding taken especially during Lent.It is made of stale bread or toasted buttered bread if not stale and has raisins and cheese in it.Compared to other bread puddings it uses sugar syrup rather than eggs or milk to make the pudding.The sugar syrup is made with Mexican unrefined brownsugar or Pilloncillo with optional cinnamon,nutmeg,star anise,cloves etc.I found several version of capirotada and adapted mine basically from here.I halved the recipe and used sliced wheat bread and spiced up my syrup with not just cinnamon but star anise as well.Ingredients:
Bread: 1 loaf of Crusty Bread preferable or normal wheat/white sliced bread : 5-8 slices
Cheddar cheese : 1/2 cup +/- shredded
Craisins: 1/4 cup +
Sugar Syrup: 1/2 cup +/-
Brown Sugar: I used Demerara: 3/4 -1 cup
Water: 1-2 cup
Cinnamon ,Star anise: as per taste (optional):1-2 sticks
If using stale or leftoverbread use as such.Else lightly butter both sides of a slice and then toast it on both sides till goldenbrown.
In a syrup,bring sugar ,water and cinnamon and optional star anise to boil and reduce and simmer for 10-15 minutes till the sugar dissolves and a syrup is formed.Strain the syrup and keep aside.
In a suitable greased baking dish -I used 8 inch square pan,tore the toasted bread into small pieces and layer the dish.Top the bread layer with raisins or craisins as I have used.Then sprinkle half of the shredded cheese on top.Then pour the sugar syrup over this mix such that the bread is completely soaked in it.Then sprinkle rest of the cheese over this.It looks like ...........
Allow it to cool a little bit before slicing and serving with whipped cream or icecream or as such .
Mine turned out little crusty as I had added only 1/2 cup of syrup which I thought would be sufficient.Hence I have mentioned more sugar syrup
The warm dessert if off to Jenny at AllthingsEdible for the MM:Mexican Fiesta,an event by Meeta