New Mexico Tourism | Enjoy

Cuisine: Albondigas soup, atole, bischochitos, capirotada, carne adovado, chalupas, chicharrones, chile con carne, chile rellenos, green chile stew, menudo, natillas, panoche, posole, tamales

Capirotada

Capirotada is a common Mexican bread pudding that is traditionally eaten during Lent. It is generally composed of toasted french bread soaked in mulled syrup, cheese, raisins, and peanuts. The syrup is generally made with water, piloncillo Mexican brown sugar, cinnamon, nutmeg, coriander, star anise (or aniseed), cloves, and peppercorns. These are identical ingredients to those used during the 1640s in New Spain to make breads and cakes. The ingredients and recipes have been recorded by the Holy Office of the Inquisition and saved to this day in the archives.

Capirotada Recipe:

1/2 cup dark brown sugar
1 1/2 cups water
2 cinnamon sticks
6 whole cloves
8 1/2-inch thick slices French bread
2 eggs, separated
1/2 cup raisins
1/2 cup cheddar cheese, shredded
1/4 cup slivered almonds

Directions:

1. Preheat oven to 350 degrees.
2. Place sugar, cinnamon sticks, cloves and water in a saucepan and bring the water to boil.
3. Reduce heat to simmer and stir constantly until the sugar melts and thickens to a syrup consistency.
4. Remove the cinnamon sticks and cloves and keep the syrup warm.
5. Beat the egg whites to stiff peaks and fold in the yolks.
6. Heat enough oil for frying in a non-stick skillet. Dip each piece of bread lightly in the egg batter and fry, turning until golden on all sides. Drain on paper towels.
7. Butter an 8x8 inch glass baking dish. Place four bread slices in a single layer in the dish and evenly pour half of the warm sugar syrup over.
8. Sprinkle with half the raisins and half the cheese. Place the remaining four bread slices on top and pour the rest of the syrup over.
9. Top with the rest of the raisins and cheese, then the almonds. Cover the dish with foil and bake until the syrup is bubbling, about 25 minutes.