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My Favorite Capirotadas,,, A traditional bread dessert in Mexico To Gracefuldoe... with lots of smiles and hugs. Grace, I am sorry I had not written this blog. A promise is a promise. These two delicious bread desserts are very popular in Mexico during Lent. Catholics have followed the tradition of eating them for hundreds of years. On Fridays, at their homes, the mothers and Grandmothers spend long hours in the kitchen preparing the main meal of the day, which is eaten in the afternoon. Fish is the main course. Now-a-days, eating fish is not so important if the family can not afford to buy it, no big deal. Dinner may be meatless and fishless. A lot of Mexican great dishes are meatless, enchiladas, entomatadas, the chuales, chiles rellenos with cheese, or even refried beans. The famous nopales in a salad, lentil soup, lime bean soup, the garbanzo soup, but, the traditional desserts are always present. Everyone loves them. Capirotada de Leche Ingredients: 1 Hawaiian bread 3/4 half a gallon of milk 1 cup of sugar 2 eggs 2 teaspoons of vanilla 3 teaspoons of cornstarch 3/4 cup of pecans cut in small pieces 3/4 cup of raisins You need a large rectangular pyrex Slice the bread into 1/2 inch slices. Place the first layer of bread slices in the pyrex. Save the rest until the milk sauce is ready. Procedure: In a large pot put the milk, the sugar, the two eggs, the cornstarch, and the vanilla. Whip these ingredients well and place on the stove at a low heat. Keep stirring them to avoid the ingredients from sticking to the pot. Once it is a semi solid sauce it is ready. Cover the first layer of bread with the sauce and sprinkle the pecans and raisins on top. Add a second layer of bread and sprinkle more raisins and pecans on top. Allow it to chill in the refrigerator for 2 to 3 hours. Serve cold. If you wish to make it for people who have diabetes, you may use artificial sweetners. Capirotada For this capirotada, you will need to buy the bread at a Mexican Bakery, or buy two long French rolls. Slice the bread into 1/2 inch slices the night before to allow the bread to dry. You will need a 9X12 baking dish. Ingredients: 18 slices of the French bread, or bolillos 2 cups of brown sugar or 4 sticks of piloncillo (Brown sugar cones) 5 Cups of water 1 1/2 Sticks of butter 5 Medium cinnamon sticks 8 Cloves 2 Cups of grated cheddar cheese 3 oz. of chopped pecans 3 oz. of cocounut 3 oz. of unsalted peanuts 3 oz. of chopped almonds 1 cup of raisins Preheat oven to 350 degrees. Spray a 9x12 baking dish with cooking oil. Toast bread and butter well on both sides. Place the water in a sauce pan and add sugar. Stir at medium heat until sugar dissolves, then add cinnamon sticks and the cloves. Simmer until the cinnamon sticks soften. Remove sticks and cloves when water turns to a dark tea color. Lay 6 bread slices in baking dish then sprinkle cheese, raisins and pecans, peanuts, almonds, and coconut over the bread mixture. Slowly pour cinnamon syrup over the mixture and let it sit for a few minutes. Repeat the process 2 more times to make 3 levels. Bake about 30 minutes until lightly brown and bubbly. Serve alone or with vanilla ice cream or whipped cream. Serves 10 to 12 Important note: The slices of bread are actually browned in cooking oil and placed on a paper towel to get the excess oil out of them but, toasting the bread and buttering it when it is hot, will be a much easier way to make the capirotada. I hope you dare to make these desserts which are very good and enjoy them with your family and friends. |
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Miles -- Yummy -- I'll take an order of everything -- do you deliver?  Thanks for sharing the recipes. And, do you have a recipe for pumpkin empanadas?The positive is there. Sometimes it's just hard to find. 
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7/24/2008 6:52 pm |
Thanks for taking the time to read the recipes... Yes, as a matter of fact, I do have an excellent recipe for pumpkin empanadas and the famous spaghetti squash with orange and cinnamon empanadas... I will soon post that blog ... Hugs.
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Thanks for taking the time to read the recipes... Yes, as a matter of fact, I do have an excellent recipe for pumpkin empanadas and the famous spaghetti squash with orange and cinnamon empanadas... I will soon post that blog ... Hugs. and GOODIE!!!  The positive is there. Sometimes it's just hard to find.
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7/28/2008 8:33 am |
I sure hope you all dare making the Capirotada at least one time.. you will like it a lot. Thanks for taking the time to read the recipes. Miles523 Maria
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