Capirotada My Moms Version Food

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.

CAPIROTADA

Steps:

• Heat oven to 350ºF.
• Bring water, piloncillo, cinnamon stick and cloves to boil in medium saucepan; simmer on medium heat 20 min. or until reduced to 1 cup, stirring occasionally. Meanwhile, place bread slices, in single layer, on baking sheet. Bake 10 to 15 min. or until toasted on both sides, turning occasionally. Brush both sides of toast slices with butter. Bake 10 min.
• Transfer bread slices to 13x9-inch baking dish. Discard cinnamon stick and cloves from hot syrup. Drizzle 2/3 cup syrup over bread; top with raisins, nuts and cheeses.
• Bake 12 to 15 min. or until cheeses are melted and golden brown. Drizzle with remaining syrup.

CAPIROTADA (BREAD PUDDING)

Steps:

• Toast the sliced bread, break into 2" pieces.
• Make a syrup of water, sugar, spices and salt.
• Bring to a boil and simmer for 10 minutes.
• Butter an oblong baking pan.
• Layer bread, cheese, raisins and butter.
• Pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed.
• May be served warm or cold.
• If served warm, top with whipped cream.