Way of preparation
Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven.
Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices.
Taste- you may want to add additional brown sugar or spices depending on your personal tastes.
Remove from heat and take out onions and cinnamon sticks.
Toast the french bread (you can do this ahead of time or while the syrup is cooking).
Spread margarine liberally on both sides of toast.
Layer toast, cheese, raisins, and nuts in 2 9X13 pans (preferably glass), repeating until both pans are full, ending with a layer of cheese, raisins and nuts.
Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened.
Bake in a 350 degree oven for 30 to 40 minutes.
Serve hot or cold.
Store in the refrigerator.
Necessary ingredients
SYRUP
6 small piloncillo cones
12 cups water
8 short cinnamon sticks
2 bunches green onions or 1 large white onion, cut in quarters
OTHER INGREDIENTS
3 loaves French bread, sliced thin
2 (16 ounce) containers soft margarine
1 (16 ounce) box raisins
2 cups chopped pecans
4 cups cheddar cheese, shredded
Nanita, your capirotada is so much like my mother’s with the exception that she did not use onion. Recipes for Mexican food are as varied as there are Mexicans, many. The recipe that I use has been n with my family for more than 150 years. I really like your idea to cube the bread to toast and butter it.. Thank you for your recipe. Fantastic, Viva la Capirotada!
I wasa looking for a capirotada recipe. And found this one, it is the closest to the one my mom used to make. And I plan to surpriser soon. I will let you know what she says. I know she will be shocked to taste this one. She was kinda pusing me to make some. And I told her I would. Thanks 🙂
So happy I tried this dish- the unexpected mix of flavors works so well in this bread pudding! We were still picking it at long after dinner was over! Thanks for the recipe!