Capirotada

 

     Recently discovering this in a San Antonio restaurant, we loved it.  This is my first time preparing this. It is basically Mexican Bread Pudding, yet an original design.  Makes a great side dish or dessert.  

oil or butter, for greasing

4 large bolillo bread rolls, torn with enough to fill pan

5 cups nonfat milk

1 (8-ounce) cone piloncillo (or 1 1/4 cup dark brown sugar)

3 cinnamon sticks

2 whole cloves

3 large bananas, sliced into rounds

1 cup raisins

1/2 cup sliced almonds or pecans

2 cups shredded Oaxaca cheese (or any melty white cheese like Monterey Jack, Provolone or Mozzarella)

      Preheat the oven to 350°F.  Grease a 9×13-inch baking dish with oil or butter.  Set aside.

      Place the torn bolillo bread onto a large baking sheet.  Bake it for 5 minutes so that bread become a little toasted and dried out.  Remove it from oven and set aside.

Piloncillo 

      Add the milk, piloncillo, cinnamon sticks, and cloves to a large pot over medium-high heat. Whisk it together and bring it to a gentle boil.  Reduce the heat to low and simmer it for 10 minutes, uncovered, whisking occasionally.  Remove it from the heat and discard the cinnamon sticks and cloves.

      Assemble the capirotada by spreading half of the toasted bread in a single layer in the prepared baking dish.  Top it with all of the banana slices, half of the raisins, half of the sliced almonds and half of the shredded cheese.  Repeat the process with the remaining ingredients to make one more layer.

      Carefully pour the sweetened milk all over the capirotada, paying close attention to the bread on the edges.

      Cover the dish with aluminum foil and bake for 15 minutes, then remove the foil and bake it uncovered for 15 more minutes.

       Remove it from the oven, let it cool for 5 minutes, and serve warm.  You can also let it cool completely, cover and refrigerate, and serve cold.

NOTE:  I did make a smaller batch this first time out.  I used a 6" by 6" pan and adjusted the recipe accordingly. 

"Life is uncertain.  Eat dessert first" 

Ernestine Ulmer