Keeping tradition alive with CAPIROTADA.

It's that time of year again! CAPIROTADA, also known as bread pudding, is in the oven and we are ready to eat!

This is a traditional dessert that we have every year during lent specifically on Friday's.

My mom was telling me that often times people will substitute the dish as a meal because as you're about to see it's "meat-less" but heavy enough to fill you up.

Did you hear my mom? She said  "Rita, we expect this every year."

I'm more than happy to keep this tradition alive and pass it on.


Ingredients as seen in the video:

French Bread (sliced, buttered & toasted to a golden brown)

1 C raisins (1 C cranberries...optional)

2 C nuts (walnuts or mixture of other nuts)

Butter (enough to put on French Bread to toast)

2 C water

1 1/4 C brown sugar or piloncillo

2-3 sticks cinnamon

Cloves 3 or 4

Anise (pinch)

Recipe for syrup & bread pudding:

Boil 2 cups water along with piloncillo, cloves, anise and cinnamon sticks. Let it thicken a bit once it boils.

Layer the French Bread on a 8x8 casserole and soak with syrup. Layer the raisins, then the cheese, and soak with syrup after each layer.

Bake in 350* oven for 20 minutes.

*Serving suggestions: ice cream, topped with whipped cream.