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Capirotada (Mexican Bread Pudding)Posted by Muy Bueno
 83 comments » |
Today is Ash Wednesday, and so begins Lent. Lent is the 40-day (excluding Sundays) season that precedes Easter. On Ash Wednesday and all Fridays throughout Lent, most people fast and abstain from eating meat.
The most popular food we eat during Lent is capirotada. Capirotada is a Mexican bread pudding made with cinnamon, piloncillo, cloves, raisins, bread, and cheese. I can smell and taste the sweet warm melted cheese as I type this. Yes, you read it right…cheese. The combination of these ingredients is sure to awaken your taste buds.
While working in our family’s neighborhood grocery store (Soza’s Grocery) friends and neighbors would share their capirotada dish. I remember some were quite interesting with the addition of peanuts, coconut, bananas, and sprinkles. I politely tried their recipe as they stood there waiting for my reaction. I couldn’t possibly tell them I didn’t like it, besides that, my mother would have killed me if I uttered an unkind word to one of our neighbors or customers. Instead I just stood there and thanked them. We are such creatures of habit, and any capirotada that didn’t taste like our recipe just didn’t cut it for me.
Both my mom and grandma used the most basic of ingredients to make this old world and traditional dish.
Many Mexican and Mexican-American families view this dish as a reminder of the suffering of Christ on the cross. The ingredients in this recipe carry a rich and symbolic representation. The bread is for the Body of Christ, the syrup is his blood, the cloves are the nails on the cross, the cinnamon sticks symbolize the wooden cross, and the melted cheese stands for the Holy Shroud.
This is our heavenly family recipe. Try very hard not to eat the entire dish of capirotada at one sitting. Sabroso!
Capirotada (Mexican Bread Pudding)
Yield: 8 to 10 servings
Ingredients:
4 bolillo rolls or French rolls
4 1/2 cups water
1 1/2 piloncillo cones (Mexican brown sugar)
4 cinnamon sticks
6 whole cloves
3 cups cheese (Longhorn Cheddar or Colby), shredded
1 cup raisins
4 tablespoons butter or spay butter
Directions:
Preheat oven to 350 degrees F.
Cut rolls in ½ inch slices and butter both sides, layer on a baking sheet and bake for 3 minutes on each side, until lightly toasted and dry. Remove and cool.
Combine water, piloncillo, cinnamon sticks, and cloves in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep, covered for 2 hours. Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside.
Spray 8 x 10 ½” 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 1 1/2 cups syrup evenly over cheese. Wait 15 minutes and layer another third of the bread, raisins, cheese, and 1 1/2 cups syrup evenly over cheese. Let soak for another 15 minutes, and again top with the remaining bread, raisins, cheese, and syrup evenly over bread. Before baking let set for another 15 minutes.
Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake 40 minutes, uncover and bake until cheese is golden brown about 10 to 15 minutes more. Serve warm.
Photography by Jeanine Thurston
This sounds HEAVENLY just reading it. I love bread pudding but never with the cheese. This weekend, I will try this recipe. Oh by the way, I love the way you relate a story.
muybuenocookbook replied: — March 9th, 2011 @ 8:24 am
Patricia: I know cheese sounds odd in a bread pudding, but I’m telling you it’s amazing!!! Would LOVE to hear what you think after you make the recipe.
I love capirotada, and have grown to like it with cheese,though I like the American or English version with eggs and milk just as much. Isn’t it great how each culture has their own version of similar recipes. Keeps life interesting.
Kathleen
muybuenocookbook replied: — March 14th, 2011 @ 10:20 am
Kathleen: It’s funny to see my friends try this recipe and be so hesitant when they see cheese. It’s the cheese in this dish that makes it that much more amazing for me, but it definitely is interesting.
In New Mexico it’s sometimes called “sopa,” at least that’s what my family calls it. My grandma’s recipe is very similar- just french bread, sugar, water, cheese and raisins. I once made it for some non-Mexican friends and they we’re hesitant to try it since it they thought cheese with syrup was an odd combo but once they had a bite they came back for more! I need to make some this weekend, I love to eat the leftovers cold strait out of the fridge.
muybuenocookbook replied: — March 14th, 2011 @ 10:17 am
I’ve never heard it called “sopa”. We used to call it “migas” growing up. I guess it has quite the array of nicknames. I used to think it was called migas because the raisins looked like hormigas (ants) but later realized that migas is another word for leftovers. LOL!
You beat me to this favorite. Can’t wait to try your version.
muybuenocookbook replied: — March 14th, 2011 @ 9:53 am
Andrea: Count me in to make this dish for our meeting on the 26th.
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I am really looking forward to trying your version of this dish. I’m new to your blog and have spent some time browsing through your earlier entries. I’m so glad I did. I really like the food and recipes you feature here and I’ll definitely be back. Have a wonderful weekend. Blessings…Mary
muybuenocookbook replied: — March 14th, 2011 @ 9:36 am
Thank you for stopping by Mary! Welcome! We’d love to hear back from you. Enjoy the capirotada.
Hola!
I love, love, love this dish (and your wonderful recipes in the April issue of Latina Magazine). Felicidades, Chiquitita!
Clementina
“A Little Cup of Mexican Hot Chocolate”
muybuenocookbook replied: — March 14th, 2011 @ 9:23 am
Hola Clementina – Gracias!!! Did you see the Latina magazine with our recipes? We drove all over town and had no luck. Finally my hubby walked in with the magazine and I was screaming and jumping for joy. We are sooo thrilled to see our recipes in a wonderful magazine.
Wonderful recipe! My family has reserved the honor of preparing this dish to my Aunt Susi, who is an AMAZING cook. The fabulous recipe you shared is similar to hers, but she adds raw peanuts to hers. Besides the cheese, the peanuts are my favorite in capirotada. They add a nice little snap when you bite into them as they get just tender enough having baked in the syrup.
They also add a nice contrast to the raisins. Thanks for sharing. You’ve inspired me to have a go at this special dish.
muybuenocookbook replied: — March 18th, 2011 @ 9:42 am
Elisa, So happy to hear that our recipe has inspired you to make this dish. I love how food brings back so many memories – I’m sure your Aunt Susi will be happy to know that you are thinking of her.
Ladies, I just went through 10 other capirotada recipies with my mom…all found online.
I thought you would like to know that your recipie was the *only* one that she approved of.
muybuenocookbook replied: — March 24th, 2011 @ 12:12 pm
Ana, you made my mom’s day when I read your comment to her. She said, “REALLY?” She is still surprised when someone rants and raves about her recipes or cooking. Love that about our mama — She is so modest
So GLAD to hear we got your moms stamp of approval – that’s HUGE!!!
Thanks for the recipe.
When my mother passed away, so did the capirotada recipe. But the memory of how good it tasted did not. My sisters never made mention that they made capirotada.
This past week, someone brought some to work, and yes, it must be a regional thing where people put into it ingredients common to their family or some other factor. I, too, am skilled at smiling and thanking them for offering me a taste.
Your recipe seems to contain the ingredients common to this Alamo City Mexican-American. Best of all, it looks easy enough for a man to follow.
And, yes, the cheese selection matters. I think mama used either a yellow-colored Longhorn or Colby cheese. I am guessing Longhorn as it has the right kind of flavor I remember.
After capirotada, I will be searching for carne guisada.
muybuenocookbook replied: — April 11th, 2011 @ 9:55 am
Thanks Guadalupe for commenting. We hope that our recipe inspires you to make capirotada. I’m guessing it will not taste as good as your mother’s recipe, but we hope it does bring some happy memories into your tummy and your heart.
I grew up since I was the age of 3 with my step-dad who was Hispanic. With half of my family being Hispanic and the other Irish, I have the best of both worlds.
I especially loved Easter as both the Irish and Mexican Catholics in the family honored lent and blended Easter into one great holiday.
My Aunt Alicia made Capirotada for the rest of the family and one pan just for me because I loved it that much-I would just eat that if allowed.
Your recipe is exactly what I remember and I appreciate you posting it.
muybuenocookbook replied: — April 11th, 2011 @ 9:14 am
It’s wonderful to hear your background Colleen – thanks for sharing. We hope you are able to make our recipe and make your Aunt Alicia proud. Have a wonderful Lenten season.
I love lent BECAUSE of the capirotada!! It’s one of my favorite things, and I love my mom’s version of it. Very close to this one except my mom also boils a whole chopped onion and a couple of chopped tomatoes (this is for about 15 people) with the water, cinnamon, piloncillo and cloves, with all the solid pieces strained in the end of course. And we often line the dish with tortillas before putting in the bread pieces, oaxaca and/or jack cheese, raisins, peanuts, and the syrup. My mom is actually making some right now, but since we don’t have raisins she’s using plums… this should be interesting. haha
muybuenocookbook replied: — April 12th, 2011 @ 10:40 am
Cindy, WOW! Your mom’s capirotada recipe sounds quite unique with the addition of onions and tomatoes. How did it turn out with the plums? Can’t wait to hear all about it — I’m sure it was yummy. Everything tastes amazing with warm melted cheese. LOL!
Please don’t tell, but I’ve never really enjoyed my mother’s capirotada. Don’t get me wrong, it is good, but overly sweet! She includes prunes, slices of plantains, mexican cheese, peanuts, etc… A friend of mine includes onion claiming that is what was used by his parents in their particular region of Mexico. There are so many versions, but I like the simplicity of your recipe, and I’m going to make it this month for lent! Question, does Mexico have Longhorn Cheddar and/or Colby cheese?
Brenda in Texas
muybuenocookbook replied: — April 12th, 2011 @ 1:46 pm
LOL Brenda — Your secret is safe with us. I like simple capirotada and I think that is why I love our recipe. The cheese choice is entirely up to you. I think being that we grew up in Texas we had Longhorn or Colby cheese readily available and so the recipe was changed over time. I have seen recipes with all types of cheeses including cheddar and Monterey Jack. I’m sure our ancestors in Mexico use queso fresco or cotija. The sky is the limit to tailor this recipe with your favorite queso. Have fun making it this month.
very simple recipe just what i was looking for although i will add pecans and very fine and small sprinkles called Grajea. Thanks
muybuenocookbook replied: — April 26th, 2011 @ 8:50 am
Hola Yolana — So glad to hear you liked our recipe! My mom just confessed and said she sold her capirotada recipe in our family grocery store with the addition of pecans/peanuts and sprinkles, and sometimes shredded coconut due to popular demand from the kids in the barrio
I have never been able to love Capirotada! It was the mixture of queso seco and tomatoes on top of the sweet bead that always ruined it for me. I remember as a little girl picking all those things out of my sweet bread.
Looking for new Capirotada recipes I noticed that they all have cheese in them, and they are all different types of cheese depending on who is making it.
I am going to make my Capirotada without cheese, and hope to like it too.
Thanks for sharing your story and recipe.
~{*^*}~
So, today we had a little capirotada competition in our home.
I made mine without the cheese, my husband made his the traditional way cheese and all. Our son was the judge. Want to guess who won?
I certainly did not won! Half of my bread was too sweet and the other too dry. My husband’s capirotada had notes of sweet, salty, moist bread, and the cotija cheese melted and tasted great on the bread. The raisins in his capirotada were like bubbles of flavor. By the way, he carefully roasted his bread in the oven. He used cemas which are the traditional bread used in capirotada. We almost ate half his creation, mine on the other hand was only tasted. I do not know how we are going to eat all my sweet bread, aka pudding bread, not capirotada! I shook my husband’s hand, he won.
The cheese its essential in this recipe, use it and do not hold back. The more cheese you use, the better your capirotada will taste.
I finally have respect for capirotada, but only my husband’s (barrow his mother’s recipe) capirotada, that is!
muybuenocookbook replied: — April 26th, 2011 @ 8:45 am
Great story Cristina! Capirotada without cheese is just not capirotada
Kids are brutally honest and make the best judges!
I love good ‘ol food competitions at home. My hubby and I had a rib contest over super bowl and I think he won. All of our friends were too afraid to vote. He made smoked pork ribs and I made baked beef ribs. I demand a rematch and I will make sure our friends vote (secretly). LOL!
Michael replied: — December 2nd, 2011 @ 2:39 pm
The story is almost as good as the recipe! We Latinos are certainly bound together by the heritage we share through food! As is mentioned here, it makes no difference who the grandma is, whatever she cooks is the best of any of the same dish prepared by any other grandma! My grandma made the best capirotada AND bunuelos! I can smell the odors wafting from the kitchen mixed with champurrado right now! We miss you, Grandma!
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I tried this recipe and it’s great! My mom had some and started to reminisce about when she was a girl and her mom made capirotada during lent and this was as good as she remembers. I might try adding a teaspoon of cayenne to the syrup for a little extra kick. Great recipe, thanks. I will be making this again.
muybuenocookbook replied: — June 28th, 2011 @ 10:55 am
Thanks so much Raymond. So happy to hear that you made our recipe and that it brought back some great memories for your mom. I love that about food! If you ever make any more Muy Bueno recipes we welcome your photos on our Facebook page.
What if I just wanted to use loaf bread?? In south texas I have seen many people do this as well.. Using your recipe how many slices would i use???
muybuenocookbook replied: — July 7th, 2011 @ 1:09 pm
Hola Yvonne! You can absolutely use any type of bread. We just happen to prefer the flavor of bolillos. I remember my mom making it with good ol’ Wonder/Bimbo sliced white bread when we were kiddos. Just lightly toast it the same and tear in pieces and cover the bottom of each layer. I’m guessing you might go through half a loaf or more, but that’s just a guess. Best of luck! YUM!
I never tried the dish, but I would like to try it. Its my first time that I ever heard of it.
muybuenocookbook replied: — November 14th, 2011 @ 9:18 am
Try it, you’ll like it Barbara
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Recipe is close to my mom’s recipe. She also uses onion in the boiling water mix. No tomatoes!! Thanks for sharing!
muybuenocookbook replied: — December 5th, 2011 @ 11:03 am
Adriana, I’ve never tried it with onions, but I’m sure its amazing!
This is sounds like the same recipe my grandmother used when I was young. Brings back nice memories.
Thank you
muybuenocookbook replied: — December 5th, 2011 @ 11:02 am
Gracias Tammie! So happy to hear that
First time making this. Is it supposed to be 4 “half cups” of water and 1 “half” of a piloncillo? I made it with 4 1/2 cups of water and 1 1/2 piloncillo cones, and its nowhere near like syrup. I guess I’m the only one who’s had trouble with this recipe. Please advise. Thanks!
muybuenocookbook replied: — December 25th, 2011 @ 1:43 pm
You are doing it right! The syrup will be watery and not thick at all. Keep at it! You will love it. Feliz Navidad!
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TINA FROM ALASKA
I WAS RAISED IN SAN ANTONIO, AND MY MOTHER USE TO MAKE IT FOR US DURING CHRISTMAS OR NEW YEARS. LOVE IT . HAVENT HAD IT SINCE I MOVED UP HERE IN 1976.
WILL TRY IT TONIGHT. IS THERE A RECIPE U CAN SHARE FOR PAN DULCE THEY CALL PIERDAS, PINK ROCKS. THANKS!
muybuenocookbook replied: — January 25th, 2012 @ 11:34 am
Did you try it Tina?! Hopefully the capirotada recipe was just as you remember it! My goal is to make some pan dulce (conchas/shells) this year. I will be sure to make piedras too. Wish me luck
This recipe is so similar to the one my dearest Mamita gave me months before passing. I lost the recipe in one of my many moves around the country. Longhorn Cheddar is the best cheese to use. I just have to try out this recipe. Thank you.
muybuenocookbook replied: — February 6th, 2012 @ 11:23 am
Thank you Mama’s Girl! Wow, what a story and a great reminder for all of us to document and treasure our family recipes. I hope you try this recipe and I hope it warms your tummy and your heart and reminds you of your sweet mamita. Abrazos!
For sure making this on the 22nd for Ash wednesday and adding roasted peanuts like my Grandma, never had a recipe for it, but I did it eat it all the time during lent growing up.
muybuenocookbook replied: — February 10th, 2012 @ 1:56 pm
Thanks for stopping by! Its on my list to make on the 22nd too! I can’t wait. YUM!
My family came from New Mexico but we are all spread all over the United States. The four girls continued the tradition during Lent, the boys (5) have all taught their wives my mother’s recipe. Your recipe is very much like ours except we add pecans and peanuts. I wrote to you today to thank you for the history and symbolism Capirotada means, this I had never heard but like it very much and will pass it on the the rest of the family.
Making this now! Reminds me of how my wita used to make it growing up in San Antonio. Thanks for the recipe.
I was looking for some info on capirotada to explain to a friend why it was eaten during Lent (I’m not Catholic so had no idea). I only knew that it was delicious.
thanks for the info.
My mother-in-law taught me how to make it years ago, but I hadn’t made any for a while until my hubby asked me to make some this weekend. My m-I-l started using those slightly sweet Mexican animal cookies, so that’s what we’ve gotten used to, along with queso fresco instead of Jack or cheddar. I did it a little differently today, adding some diced apples and using golden raisins instead of regular. My hubby declared it the best I’ve made so far (18 years) so I think it’s a keeper. Ive enjoyed your blog and I will definitely check back for more yummy ideas.
Oh my gosh.. found this on pinterest, nearly made me cry. I loved the foods for the Lenten season. My great grandma, grandma & mother made this lovely dessert just like you have it here, with the exception of my mother she liked to experiment with a few other ingredients like coconut and peanuts ,plus the yummy meals that went with this, like nopales/chili, camarón/chili, and other good stuff. Thanks for putting this up, I live far away from my mother and this makes it that much closer.
I bought the ingredients to make a capirutada tonight, so I was looking around on the web to find some syrup recipes. My mom’s recipe is a “mas or menos” kind of thing with no measurements. This looks similar to ours, except we don’t use cloves. We do use peanuts, and we always use drained, canned fruit cocktail along with the raisins. Yum!
this is almost the exact recipe of my grandmother that lived in Tijuana . the slices of bread was quickly fried both sides in oil for a few second to add more crispiness and we used jack cheese also a warm tortilla was placed in bottom prior to layering of bread. otherwise almost exact
It sounds so good going to try it. I have never made it with Bolillo I have used bread nor Piloncillo & the Cloves Cones instead I use sugar & Anise . Everything the same. I am going to use your recipe! I know it will be Delicious!! Thanks for sharing….
Now, I have to make some!
Your recepie is almost the same my grandmother from Jalisco use to make, except she added the onions and tomatoes, everything else is the same:)
Today my husband said to me, “tengo muchas ganas de capirotada” and I said to him, well, I’ve never made it, but if you want it, I will figure out how to make it for you. I searched online and your recipe was the one that seemed the most like what I remember capirotada “looking” like. I say looking like because I’m not a capirotada fan, but did grow up with it. So off to the store I sent him and I made it for him. He loved it. I omitted the cheese because he didn’t want any cheese and added pecans because he loves pecans and he also wanted me to add bananas and then he wanted me to put shredded coconut on the top after I baked it. He ate three bowls of it tonight! Oh, and I called his sister to find out how his mom used to make it and she told me I could put a little milk in the syrup after it was cooked so I did.
I’m excited to explore the rest of your website.
Muy Bueno replied: — April 2nd, 2012 @ 8:55 am
Hola Dina,
I’m so happy to hear our recipe was the base of your capirotada recipe. And thrilled to hear your hubby loved it. The addition of the milk sounds amazing and I just might have to try that
GRACIAS for stopping by and sharing your experience.
Hello!
I tried this recipe. Unfortunately the top layer was as hard as a rock! Where did I go wrong?
My guess – the bread was too thick. I purchased it pre-toasted. It was approx 1″ thick. I also used a 9″ x 13″ pan.
Thanks for any assistance you can provide.
Patty
Muy Bueno replied: — April 2nd, 2012 @ 8:52 am
Hola Patty! I asked my mom and she thinks that MAYBE the pan was too big so the layers were not tall enough? Another reason could be the store bought toasted bread might have been stale, and yes, 1-inch thick slices are not as easy to soak up all the juices. Darn it, I hope you will try it again soon. ~Yvette
Thank you! I plan to make several pans on Friday – so we will see how it goes. My Grandma used “Texas Toast” bread so I think I will try that as well.
Thanks for your help!
Patty
Muy Bueno replied: — April 2nd, 2012 @ 11:25 am
Best of luck! Keep us posted. YUM!
It was a hit!!
One more question -
Can I store the syrup in the fridge for a day or do I need to use it right away? I would like to make the syrup the day before I make the capirotada.
Thanks!
Patty
Hooray! So glad to hear that Patty.
You can definitely refrigerate the syrup. You just might need to reheat again before you pour over. YUM!
I’m so happy to have found your recipe for capirotada it sounds the same as my mother’s who passed away many years ago. Went to the market today and bought everything i needed but they were out of cinnamon sticks and they don’t carry piloncillo. I think i can use brown sugar in place of the piloncillo but i don’t know how much to use and as for the cinnamon can i use ground cinnamon? Please help!!__
Muy Bueno replied: — April 5th, 2012 @ 11:32 pm
Hi Margo,
So glad you found us and our capirotada recipe! Substitute piloncillo with 1 ½ cups dark brown sugar.
As far as the cinnamon, 1 stick of true cinnamon = 1/2 teaspoon ground cinnamon, so you’ll need about 2 teaspoons for this recipe.
I’ve never tried it this way, but I have a feeling it will still be amazing.
Happy Easter!
Wow…This recipe was meant for me. I was browsing the web trying to find a recipe for capirotada. When I found this site I looked over the brief description of you ladies. As soon as I saw El Paso I knew I was in the right place. I was born in El Paso myself (I live in Utah). There are 3 of us girls in the family as well and our mother’s name is also Jesusita. Fate??? I’m excited to try this recipe. I’ll let you know how it turns out.
Going to my sister’s on Easter, asked what I could bring. She left it up to me, I thought about it, decided on a veggie. Then, I remembered the wonderful Capirotada that my Gramdmother so lovingly made. Last year I had looked over a number of recipes for Capirotada but I knew none was what I was looking for. So, I went to bed but could not sleep. At 3AM I’m looking for “the” recipe that would have the ingredients that I can remember. Your recipe was it.
My mother never made this wonderful bread pudding but now it’s as if the recipe had just been misplaced and I found it at the perfect time. What a surprise it’s going to be when all 5 sisters get together and experiance a taste of the good times. Thanks for the memories, Grandma. Thanks for the reconnect to my past, MUYBUENOCOOKBOOK.
Love your recipe! It’s very close to my grandma’s recipe, which my mom cooked for many years. She stopped cooking lent food some years ago. But two weeks ago on my birthday – the wine we were drinking got the best of us in my family and someone decided we should have Mexican lent food again. Everyone decided on a dish and my sister-in-law tried her hand at Capirotada – her first time – and it was excellent. I’ll recreate your recipe but I’ll add my grandma’s touches …. Monterey Jack cheese instead of Cheddar or Colby. My grandma also added a can of crushed pineapple (minus the juice) to her Capirotada. And she always topped it off with those little multi-colored candies you find in the baking section. She used to used the big candies (called Colacion), but my mom opted for the little ones – more tasty. Oh, and my grandma used to line her pan with corn tortillas before adding the bread. Of course, Capirotada is something everyone makes differently…. but I do have your recipe saved.
Oh, and my grandma also added peanuts to the syrup she made of the piloncillo, cinnamon and cloves.
Wow my mom’s recipe is so so similar!! Finally, I have seen so many recipes but nothing like mom’s. Thank you for sharing.
OMG!!! This is exactly the same recipe that my mom used to make during Lent/Easter time when we were growing up. The only difference was she would add the raisins in to the cinnamon, water, cloves and brown sugar.
Can hardly wait to taste it –making it as soon as I get off this post.
So sorry, I forgot that Mom would also add sliced apples that were peeled to the water, brown sugar…. She would then take the apples and layer them along with the cheese on top of the bread.
I just made my capirotada using my moms tena she used and got from her mom sort of a traditional thing. I use the tena to make a large batch to serve our large family. The recipe for the syrup is handed down from my mom which includes two Mexican brown sugar cones also known as piloncillo cones, five to ten whole cloves, four cinnamon sticks, one white onion cubed and a handful of cilantro in a stock pot fill with water and bring to a boil and simmer let cool and strain while warm add two tablespoon of butter. In the tena butter the sides and bottom and layer flower tortillas to cover the sides and bottom. Now start the layering of toasted bread follow by some fruit cocktail mixed with raisin. I use two large cans of cocktail. Then layer slices of cheese white and yellow follow with some of the syrup. I do this till I reach the top of the tena and top off with any remaining syurp. Cover with foil and bake in a 350 degree oven for about two hours. Serve warm or cold and enjoy. I like mine warm with a cold glass of milk.
Hola, I wrote you a few days ago to ask your advice because I’d gone to the store to buy the ingredients to make your wonderful recipe for capirotada. I couldn’t find the piloncillo or cinnamon sticks. I just wanted to let you know that your suggestions were perfect. Thank you so much! The capirotada tuned out so good! Many blessings to you and your family.?
Muy Bueno replied: — April 10th, 2012 @ 9:14 am
So glad it worked out Margo. Our cookbook (available in the fall) will have lots of substitution solutions which makes cooking Mexican food EASY. Thank you for letting me know it was just as yummy!
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Yes…it is called sopa in northern New Mexico. That makes sense since the bread sops up the syrup. My brother-in-law’s family was originally from Mexico and they also called it migas (bread crumbs).
Also forgot to say that in northern NM we used pinion.