Easy Capirotada Recipes

CAPIROTADA (MEXICAN DESSERT)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.
• Lightly butter each slice of bread. Place slices in a large, flat baking pan.
• Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
• Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm.

EASY CAPIROTADA

Steps:

• Preheat oven to 350°F.
• Peel the apples then core and chop into 1 inch cubes.
• Spread the margarine on the bread and cut into one inch cubes. Place half in a 1 1/2 quart baking dish and sprinkle with half of the apples, raisins and apricots. Repeat with next layer.
• Now in a small sauce pan, bring the syrup, cloves and cinnamon to a simmer. Cover and remove from heat.
• With a small strainer, remove the cloves and stick from the syrup and toss them. Pour this over the bread mix in dish.
• Mix well enough to distribute the syrup.
• Bake for 20 minutes and serve warm.

MEXICAN CAPIROTADA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
• Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
• Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.

CAPIROTADA

Steps:

• Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven.
• Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices.
• Taste- you may want to add additional brown sugar or spices depending on your personal tastes.
• Remove from heat and take out onions and cinnamon sticks.
• Toast the french bread (you can do this ahead of time or while the syrup is cooking).
• Spread margarine liberally on both sides of toast.
• Layer 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.
• Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened.
• Bake in a 350 degree oven for 30 to 40 minutes.
• Serve hot or cold.
• Store in the refrigerator.