Homemade Capirotada (bread pudding)
1-2 Baguettes sliced.
2 Piloncillos (or 2 cups of brown sugar and a bit of molasses)
6 whole tomatoes
1 small packet of cinnamon powder (or 10 cinnamon sticks)
4 cups of water (check and see if you need more depending on the consistency)
½ lb of Oaxaca cheese ( you can use to your taste any good melting cheese or add a bit of cotija cheese as well) cut in squares.
2 plantain bananas (sliced)
1 cup ea (biznaga candy or dried pineapple bits), prunes, choped walnuts, natural peanuts)
Canola oil (or the oil you use for frying)
2 sticks of butterPreparation:
In a frying pan place the oil and butter (as needed). Add the bread until you have a crispy consistency. Set aside.
Add the bananas to the pan and more butter until golden brown. Set aside.
In a large pot add the water, piloncillo, cloves, tomatoes, cinnamon and let it boil until it is dissolved. It will have a soupy consistency and then you can strain it.
In a pot (or a deep casserole pan) add butter to the sides and bottom. Start laying the bread until covered and add a layer of bananas, cheese, prunes, biznaga, walnuts and peanuts. Add the liquid until soaked completely and repeat the process until you finish the last layer.
Place in the oven at 350 degrees for 25-30 minutes. Let cool down.
Enjoy with a glass of milk or coffee. *This is my grandmother’s recipe. I love to eat it in a bowl and adding cold milk. I feel like a kid again. I hope you can find the original ingredients for this recipe, and enjoy it as our family does.