A special occasion dish in Mexico, this dish, known in Mexico as capirotada, is usually eaten during Lent and served on Good Friday. To Mexicans and Mexican American families, the ingredients are symbolic and represent Christ’s suffering on the cross. The bread represents the Body of Christ, the syrup is his blood, the cloves are the nails of the cross, and the whole cinnamon sticks are the wood of the cross. The melted cheese stands for the holy shroud. The origins for this recipe, as with most bread puddings, are ancient and date to 1400s Spain or earlier.
Recipe Servings: 8
Prep Time
15 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
35 minutes
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1¼ cups dark brown sugar, packed
- 1¼ cups water
- 2 (3-inch) cinnamon sticks
- 4½ cups (½ inch) cubed French bread
- ¼ cup golden raisins
- ¼ cup slivered almonds, toasted
- 2 Tbsp butter, cut into small pieces
- Nonstick cooking spray, as needed to grease dish
- ¾ cup (3 ounces) shredded Monterey Jack cheese
Directions
- Combine brown sugar, water, and cinnamon sticks in a medium saucepan. Bring to a boil.
- Reduce heat and simmer 10 minutes. Discard cinnamon sticks.
- In large bowl, combine bread, raisins, almonds, and butter.
- Drizzle bread with warm sugar syrup, tossing gently to coat.
- Spoon mixture into 8-inch square baking dish coated with nonstick cooking spray.
- Top with cheese, cover with foil, and chill in refrigerator for at least 30 minutes or up to 4 hours.
- Preheat oven to 350°F.
- Bake for 20 minutes, uncover, and bake for an additional 15 minutes or until cheese is golden-brown.
- Serve warm.
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