Ingredients with Measurements:
- 1 loaf of French bread, sliced
- 1 cup of piloncillo (Mexican brown sugar)
- 1 cinnamon stick
- 1/2 cup of water
- 1/2 cup of raisins
- 1/2 cup of chopped pecans
- 1/2 cup of grated Cotija cheese
- 1/2 cup of grated Monterey Jack cheese
- 1/4 cup of butter, melted
Special equipment needed:
- 9x13 inch baking dish
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, combine the piloncillo, cinnamon stick, and water. Bring to a boil and stir until the piloncillo is dissolved.
3. Add the raisins and pecans to the saucepan and let simmer for 5 minutes.
4. Brush the slices of French bread with melted butter.
5. In the baking dish, layer half of the bread slices.
6. Pour half of the piloncillo mixture over the bread.
7. Sprinkle half of the Cotija and Monterey Jack cheese over the bread.
8. Repeat the layers with the remaining bread, piloncillo mixture, and cheese.
9. Cover the baking dish with foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 380
Fat per serving: 16g
Carbohydrates per serving: 50g
Protein per serving: 10g
Substitutions for ingredients:
- If you can't find piloncillo, you can substitute with dark brown sugar.
- You can use any type of nuts you prefer instead of pecans.
- Queso fresco or feta cheese can be used instead of Cotija cheese.
Variations:
- You can add sliced bananas or apples to the layers for a fruity twist.
- Instead of raisins, you can use dried cranberries or chopped dates.
- For a spicy kick, add a pinch of cayenne pepper to the piloncillo mixture.
Tips and tricks:
- Make sure to brush the bread slices with melted butter to prevent them from becoming too dry.
- Let the capirotada cool for a few minutes before serving to allow the cheese to set.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the capirotada in individual bowls or on a platter with a sprinkle of chopped nuts and a drizzle of honey.
Garnishes:
Chopped nuts, honey, or whipped cream.
Pairings:
Mexican hot chocolate or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the capirotada is too dry, add a little more of the piloncillo mixture before baking.
- If the cheese is not melted enough, broil for a few minutes until bubbly.
Food safety advice:
Make sure to store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Capirotada is a traditional Mexican dessert that dates back to the 16th century. It was originally made with bread, cheese, and honey, but over time, other ingredients like piloncillo and cinnamon were added.
Flavor profiles:
Sweet, nutty, and cheesy.
Serving suggestions:
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Region: Mexican