capirotada (my mom's version)
There are many, many versions of this dish. In fact, every family had their own twist. This is the one that I grew up with. It was a tradition to eat this during lent every year. It's still one of my favorites.
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prep time
15 Min
cook time
1 Hr
method
Bake
Ingredients For capirotada (my mom's version)
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1 lgfrench bread, day old
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4 1/2 cwater
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2-3 stickcinnamon
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1 tspstar anise or anise seeds
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1 tspcloves
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1- 1 1/2 cmild cheddar cheese, cubed
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1 craisins
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1 cmilk
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1 tspvanilla extract
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1 cpecan halves
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1 1/2 cbrown sugar
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3 Tbspbutter, melted
How To Make capirotada (my mom's version)
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1Cut bread into cubes and set aside in a large bowl.
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2If desired, Soak raisins in water and set aside. This keeps raisins from hardening during baking process.
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3Place 4 1/2 cups of water in a medium pot. Add cinnamon sticks in the water. You can use a diffuser for the anise and cloves or place directly into the water. Boil to make a spice tea over medium heat.
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4Place milk and vanilla in a small pot and simmer over very low heat.
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5When spice tea is nice and dark, strain it, pour into a medium bowl and add brown sugar. Stir until sugar dissolves. Pour sweetened tea over bread cubes and mix gently until bread is completely soaked.
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6Pour melted butter into a 9 x 11 baking dish. Glass dish works best. Layer half of soaked bread, half of drained raisins, half ofpecan halves and half of cheese. Gently press down on e Rey thing and you later it with a rubber spatula. Repeat.
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7Pour warm milk/vanilla mixture all over top of the bread mixture. Lightly cover with aluminum foil. Bake at 400 degrees for about an hour or until set. Remove foil for the last 10 minutes to brown the top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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