Tower and Town, April 2015 (view the full edition)Capirotada (Mexican Bread Pudding)
Give it a go....and enjoy! Ingredients: (Serves 8 to 10) 4 small or 2 large French bread sticks Cut bread sticks in ½ inch slices and butter both sides, layer on a baking sheet and bake for 3 mins on each side, until lightly toasted and dry. Remove and cool. Combine water, sugar, cinnamon sticks and cloves in a large saucepan. Bring to the boil. Reduce the heat, creating a syrup. Simmer syrup uncovered for 20 mins. Remove from heat and let steep covered for 2 hours. Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside. Spray 8x10 baking dish with non-stick spray, layer ingredients in the following order: a third of the toasted bread, third of the raisins, third of the cheese, and 1½ cups syrup evenly over the cheese. Wait 15 mins and layer another third of the bread, raisins and cheese, and 1½ cups syrup evenly over the cheese. Let it soak for another 15 mins, and again top with the remaining bread, raisins, cheese and syrup evenly over the bread. Let it sit for another 15 mins before baking. Cover the dish with foil that has been sprayed with non - stick spray and bake for 40 mins, uncover and bake until the cheese is golden brown, about 10-15 mins more. Serve warm. Sabroso! (Tasty!) |
They all looked good, didn’t they, those Easter foods from other countries? So I thought, why not find one of the recipes for us folk here in Marlborough to have a go at this Easter? Looking through the list, I think on balance, the most unusual, delicious-looking, and most easy to emulate is the Capirotada from Mexico. Now I’m sure that there are innumerable variations of this but this one sounded nice and easy. So, here is the recipe.