Ingredients with Measurements:
- 8 slices of bread
- 1 cup of piloncillo (Mexican brown sugar)
- 1 cinnamon stick
- 2 cups of water
- 1 cup of prunes
- 1/2 cup of raisins
- 1/2 cup of chopped pecans
- 1/2 cup of shredded coconut
- 1/4 cup of butter, melted
- 1/4 teaspoon of salt
Special equipment needed:
- Large baking dish
- Saucepan
- Mixing bowl
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, then reduce heat and simmer for 10 minutes.
3. Remove the cinnamon stick and add the prunes and raisins to the saucepan. Simmer for an additional 5 minutes.
4. In a mixing bowl, combine the chopped pecans, shredded coconut, melted butter, and salt.
5. Place the bread slices in a large baking dish.
6. Pour the piloncillo mixture over the bread slices, making sure to cover them completely.
7. Sprinkle the pecan and coconut mixture over the top of the bread slices.
8. Cover the baking dish with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown.
10. Serve warm.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 60g
Protein: 5g
Sodium: 200mg
Sugar: 40g
Substitutions for ingredients:
- Brown sugar can be used instead of piloncillo.
- Walnuts or almonds can be used instead of pecans.
- Dried apricots or figs can be used instead of prunes.
Variations:
- Add a layer of sliced bananas or apples to the bread slices before pouring the piloncillo mixture over them.
- Use different types of bread, such as brioche or challah.
- Add a layer of cream cheese or dulce de leche between the bread slices.
Tips and tricks:
- Make sure to cover the bread slices completely with the piloncillo mixture to prevent them from drying out.
- Let the capirotada cool for a few minutes before serving to allow the flavors to meld together.
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 on a platter with a dusting of powdered sugar and a sprinkle of cinnamon.
Garnishes:
Sprinkle chopped pecans or shredded coconut over the top of the capirotada before serving.
Pairings:
Serve with a cup of Mexican hot chocolate or coffee.
Suggested side dishes:
- Fresh fruit salad
- Refried beans
- Mexican rice
Troubleshooting advice:
- If the capirotada is too dry, add a little more of the piloncillo mixture before baking.
- If the capirotada is too wet, remove some of the liquid before baking.
Food safety advice:
Make sure to store leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
Capirotada is a traditional Mexican dessert that dates back to the colonial period. It is typically served during Lent and Holy Week.
Flavor profiles:
Sweet, nutty, and slightly spicy.
Serving suggestions:
Serve warm with a scoop of vanilla ice cream or whipped cream.
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Region: Mexican