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Capirotada, dessert Lent

Capirotada of Sanborn

Among

traditional dishes of Lent, the capirotada is the quintessential dessert. Generally I enjoy that my sister prepares Maye, who incidentally is the best cook in the family. My mom prepared not by the tradition of the season but because it was a way to use the bread cold, which by the way, when not used for breading or bread soup was more common than become a delicious bread pudding.

capirotada There are many recipes, some of which are bananas and other fruits as well as a greater variety of nuts. I like the simplest and preferably keep the bread crispy.

Ingredients:

4 rolls (French bread) cut into slices

Butter (the need to spread the slices of bread)

2 cups
water 2 or cones of brown sugar panela

1 cinnamon

3 cloves 1 / 2 cup unsalted peanuts
1 / 2 cup raisins 1 cup shredded
crumbled stale

Preparation:

Simmer brown sugar with cinnamon and cloves in 2 cups of water for 45 minutes or an hour, to form a golden honey.

Place the slices of bread buttered on both sides in a pan and bake at 180 degrees until golden brown.

In a pan greased with butter layers are formed with slices of bread, raisins, peanuts and cheese. Bathing everything with honey and bake in water bath for half an hour to soften a little bread.

Capirotada or Brotauflauf mit Nüsse

As a curiosity, then included the recipe in German of capirotada from the Book Mexickanisch kochen, Cornelia Adam, published by Gräfe und Unzer, my sister gave me Clemen, which can be interesting variations, such as the use of packaged bread, sugar instead of brown sugar, including 1 / 8 of a liter of milk with honey and mozzarella cheese instead of stale.