Desserts, I think it is fair to say, are not the specialty of many tropical cuisines. I would go on to say that bread pudding is not usually the ‘belle of the ball’ when it comes to dessert. However, that is exactly what we find here in the traditional Mexican Lenten bread pudding, the capirotada.
And, this is no state secret. Awash on the internet are countless food bloggers praising the delectable, irresistible charm of the capirotada. Why is this? Well, this recipe doesn’t follow the rules you would normally call to mind when thinking of a bread pudding. No soggy mash of wet bread here. Instead you have a dish the feels more like a grilled cheese turned into a dessert. Anyone who likes to spread an ample helping of raspberry jam into their grilled cheese will now exactly what I am talking about. Furthermore, instead using milk, this bread pudding sits in a pool of aromatized brown sugar syrup that feels as luxurious and flavourful as hot maple syrup.
I have a certain criteria for Gourmet Relics before a recipe can make it onto the blog. A dish must be memorable and it must be good enough to make a second time. Because of this, I generally only post about 1 out of every 10 recipes that come through my kitchen. And desserts, especially, have an especially hard time meeting that criteria. So it says something that every time I think about this dish, I want to make it again. Enjoy.
2 cups brown sugar
1 stick of cinnamon
6 slices of good bread toasted and cut into cubes
3 apples, peeled and sliced
1 cup raisins
1 cup almonds, blanched, toasted and chopped
1/2 lb Monterey Jack cheese
- Combine sugar with 4 cups of water along with cinnamon and clove. Bring to a boil.
- When sugar is fully dissolved, remove spices.
- Butter a casserole dish and layer bread, apples, raisins, almonds and cheese. Pour syrup over and back in 350 degree oven for 30 minutes.