When visiting our favorite Mexican grocery today, I noticed a sign on the bakery announcing "Toasted bread for Capirotada" was available. That today is Ash Wednesday coupled with knowing the Latino (heck--the universal) penchant for special foods connoting special times, I looked this up when I arrived home and learned that Capirotada is a sort of bread pudding that is traditionally eaten during Lent.
Border exploring--mmm, delicious!
Here's a recipe from Cooking Light 2002:
Yield: 8 servings
- 1 1/4 cups packed dark brown sugar
- 1 1/4 cups water
- 2 (3-inch) cinnamon sticks
- 4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
- 1/4 cup golden raisins
- 1/4 cup slivered almonds, toasted
- 2 tablespoons butter, cut into small pieces
- Cooking spray
- 3/4 cup (3 ounces) shredded Monterey Jack cheese
Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.
Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours.
Preheat oven to 350°.
Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.
- 313 (27% from fat)
- 9.3g (sat 4.4g,mono 3.6g,poly 0.9g)
Cooking Light, NOVEMBER 2002