WHEN I WAS A CHILD, I often would help my grandmother make a traditional bread pudding known as capirotada. First, she’d make the sweet syrup, and the aroma of simmering cinnamon would soon fill the entire kitchen. I was much too young to be near the stove, so my task was to tear botillo rolls into large pieces and assemble the other ingredients.
In Mexican culture, capirotada is traditionally served during Lent and during the Christmas season.
Capirotada is viewed as a reminder of the Passion of Christ. The bread symbolizes the Body of Christ, the dark syrup His blood, the whole cloves the nails placed in His hands and feet, the soft melted cheese is the Holy Shroud. Lastly, the cinnamon sticks symbolizes the cross. There are many versions of this delectable dish, all are heavenly. Here is my mother’s recipe handed down from my grandmother that is especially comforting and filled with savory goodness.
—Submitted by Vivian Frahm, St. Vincent de Paul parish in Huntington Beach
INGREDIENTS
3-4 botillo rolls or crusty French rolls
10 oz piloncillo cones found in Mexican specialty stores or 1 1/2 brown sugar
4 1/2 water
3-4 cinnamon sticks
6 whole cloves
1 tsp. vanilla
2 C cubed cheddar cheese
1 C raisins
1 C dry peanuts or any nut variety
DIRECTIONS
Preheat the oven to 350 degrees.
Tear or slice buttered stale rolls and layer in a baking sheet. Bake for 3 minutes on each side until toasted and golden. Set to the side.
Combine the water, piloncillo, cinnamon sticks and cloves in a saucepan. Bring to a boil, reduce heat and simmer for 20 minutes. Allow to steep covered for 2 hours. Strain and set syrup aside.
Spray a 8×10 baking dish with non-stick spray, layer ingredients starting with a third of the bread, a third of the raisins, a third of the cheese and pour a third of the sweet syrup evenly over the bread. Wait 20 minutes and repeat in two additional layers in same sequence, waiting 20 minutes between layers and another 20 minutes before baking.
Cover the dish with foil and bake 40 minutes until the cheese is melted.
Serve warm with whipping cream or a scoop of vanilla ice cream. Enjoy!