Recipes : Desserts

Sliced bread brushed with melted butter, toasted until golden, layered with handfuls of nuts and dried fruits, drenched in Piloncillo syrup, topped with crumbled salty cheese and baked until it all comes together…. Once out of the oven, it tastes like a cross between French Toast and Bread Pudding. Crisp-on-the-top and moist-in-the-center, every spoonful a delightful mess.

It reminds me of how my father loves to slice sweet bananas over his savory lentil soup; or how my family goes crazy over piling ates (fruit pastes) with Manchego cheese, as so many Mexicans do; or how I used to love eating a handful of chocolate covered raisins right after a handful salty pop corn, and then repeat it again and again at the movies growing up, as long as the movie lasted. Capirotada has that same wild mix.

Once you finish your piece, I bet you will beg for a bit more of that addicting combination. That’s probably why I have received so many requests for a recipe.

 That is also why, although Capirotada is traditionally made for Lent and we are no way near Easter, I’ve had such a big craving for it in this cold weather. No. I am not waiting until Spring. And I am making it again this Thanksgiving to share with friends.

CAPIROTADA WITH BANANAS, PECANS AND PRUNES
Serves 10

INGREDIENTS
8 cups water
1 pound piloncillo, grated, or about 2 cups packed dark brown sugar
1 ceylon or true cinammon stick
3 whole cloves
1 challah or brioche, preferably a couple days old, cut into 1/2 inch slices
1/4 cup unsalted butter, melted for brushing bread, plus more for greasing the casserole
2 ripe bananas, peeled and sliced
2/3 cup pitted prunes, chopped
1 cup pecans, roughly chopped and toasted
4 oz, or about 1 cup, crumbled Queso Fresco, Añejo or Cotija
Ground cinnamon, optional, to sprinkle ontop

TO PREPARE
In a medium sauce pan, pour the water and set it over medium high heat. Once it comes to a simmer, add the grated piloncillo, cinnamon and cloves, reduce heat to medium and simmer for about 25 minutes, until it has all dissolved and has a light syrup consistency. Turn off the heat and remove the cinnamon and cloves.

Preheat the oven to 350 degrees. Brush the bread slices with unsalted butter. Place in a baking sheet and into the oven. Bake for 12 to 15 minutes or until golden.

Butter a 9 x 13 casserole. Place a layer of bread in the bottom covering the entire surface. Cover with the banana slices, prunes and pecans. Pour half the syrup on top. Add another layer of bread, pour the remaining syrup on top and sprinkle the crumbled cheese. Sprinkle with cinnamon if desired.

Cover with aluminum foil and place in the oven for 45 to 50 minutes, or until the syrup has been absorbed. Remove from the oven. Let it sit for at least 20 minutes for the Capirotada to settle and for the entire syrup to be soaked up, then serve. You can also serve it lukewarm or cold. It can also be reheated.