Capirotada!

When I was a little pagan boy, I used to look forward to Ash Wednesday for two reasons.

The ashes on my forehead. And Capirotada!

Ok, let me back up. Capirotada is a strange word. It's Spanish. I looked up the etymology and apparently, it has to do with hats. As in “caps”. Go figger.

It’s phonetically pronounced “cup-ee-row-tada”.

Capirotada is a Mexican dish which is traditionally served during Lent. It is a bread pudding that has various recipes. And my grandmas and aunts each had their own personal variety. Although I liked some better than others and Grandma’s was the best. I don’t think I ever found one that I didn’t like at all.

I think capirotada is the main reason why, today, I like bread pudding of any sort.

First things first. The most important ingredient. I think most moms would say it's the bread. Some might say its the cheese. Some might say its the brown sugar (piloncillo). But, little kids, say it’s the hard candy. And it’s not just any hard candy. It’s the multicolored Mexican hard candy which is shaped like little balls with bumps on them. Hmmmmm! I used to love to crunch into one by accident. And when I was full, I’d try to find them and pick them out, to my Mom’s consternation.

Here’s a simple recipe. Experiment with it and make it your own.

Ingredients
Four “bolillos”. (French rolls about the size of a man’s fist)
12 ounces piloncillo (brown sugar)
4 cinnamon sticks
6 whole cloves
3 cups Mexican cheese (preferably, white and shredded)
1 cup peanuts
1 cup raisins (optional)
1 cup Mexican hard candy (optional, although, that was my favorite ingredient. I loved biting into those by accident. Or digging around trying to find them)
1 stick butter

More optional ingredients
Some varieties coat the bread with a mixture of eggs and milk, sort of like a French toast.
You can also add; dried apples, dates, raisins, apricots, bananas, or your favorite fruit.
And any sort of nuts, such as: pecans, almonds, pine nuts, walnuts
(caution: The nuts come out soggy. Some kids don’t like that. I did, though.)

Make syrup
Combine water, piloncillo, cinnamon sticks, and cloves in a pan. Boil; reduce heat, making a syrup. Simmer for 15 minutes. Remove from heat and let steep, covered for 1 hour or your liking. Pour through a strainer and discard cinnamon sticks and cloves. You should have, at least, three cups of syrup. Set aside.

Toast bread
Cut the bread into small pieces and in a frying pan, toast the bread until dry and crisp. Set aside.

Melt butter

Bake
Preheat oven to 350 degrees.
You’ll need a deep baking dish or pan. Use your favorite oil or butter to prevent sticking. Then, layer 1 third of the bread on the bottom. On the bread, layer one third of your other ingredients evenly over the bread. Pour one third melted butter over that. Pour one cup of syrup over that.

Repeat with another third.

Repeat with the last third and pour your remaining syrup over that.

Cover and bake for about 45 minutes. Uncover and bake until crisp on top, approximately 15 more minutes.

Enjoy! This is really a treat for kids and it makes them long for, rather than loathe, the next meatless Friday.