1/2 Photos of Capirotada
1 hr 40 mins
This bread pudding is a Lenten tradition in my family. If you can't find piloncillo where you live (you can buy it in any grocery store in San Antonio) you can substitute 3 cups of brown sugar for the 6 piloncillos (cones of unrefined sugar). Yes, onions and cheese in bread pudding does sound strange, but you'll be surprised at the overall taste of this dish. This is down-home Tex-Mex comfort food!
My Private Note
Units: US | Metric
- 6 small piloncillo cones
- 12 cups water
- 8 short cinnamon sticks
- 2 bunches green onions or 1 large white onion, cut in quarters
- 1Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven.
- 2Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices.
- 3Taste- you may want to add additional brown sugar or spices depending on your personal tastes.
- 4Remove from heat and take out onions and cinnamon sticks.
- 5Toast the french bread (you can do this ahead of time or while the syrup is cooking).
- 6Spread margarine liberally on both sides of toast.
- 7Layer toast, cheese, raisins, and nuts in 2 9X13 pans (preferably glass), repeating until both pans are full, ending with a layer of cheese, raisins and nuts.
- 8Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened.
- 9Bake in a 350 degree oven for 30 to 40 minutes.
- 10Serve hot or cold.
- 11Store in the refrigerator.
You Might Also Like...View All Puddings and Mousses Recipes
Nutritional Facts for Capirotada
Serving Size: 1 (8228 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 7568.1
- Calories from Fat 4883
- Total Fat 542.6 g
- Saturated Fat 123.4 g
- Cholesterol 237.3 mg
- Sodium 10554.0 mg
- Total Carbohydrate 575.1 g
- Dietary Fiber 43.0 g
- Sugars 154.1 g
- Protein 139.4 g
The following items or measurements are not included: