Capirotada is traditionally eaten during Lent.
Growing up, my mother made it during Holy Week.
Family would come over to enjoy their "favorite aunt's" bread pudding.
I never knew the religious side of it until I watched my mom make it.
...and asked her to give me "the recipe".
Here is my mother's recipe... if you are looking for exact measurements,
you won't find them here!
Take close look at the "bandejas" (pots & pans) in the pictures.
They belonged to my 'mama' and my mother now has them...
adding to the 60-70+ cooking years my grandmother put them through.
|Toasted bread use any type|
|Oil heating in pan... notice handle is missing|
|Once bread is toasted, dip in hot oil.|
|Boil water and add brown sugar or Piloncillo (Mexican Brown Sugar). One stick of butter, cinnamon sticks and whole cloves|
|Cinnamon Sticks represent our sins and the wood used to crucify Our Lord Jesus Christ and the Cloves- Nails used to nail Jesus to the Cross|
|Bread- The Body of Christ|
|Raisins-People you are praying for family, friends, government officials, enemies, etc|
|Brown Sugar mix- represents the Blood of Christ|
|Cheese- our connection with Jesus Christ's suffering and our own suffering|
|Nuts are the hardened hearts or bad habits we need to let go|
|Layer Bread & cheese|
|then pour brown sugar mixture between layers|
|repeat in layers until all ingredients are used|
|bake at 350 degrees for 2-3 hours|
|my mother and her Capirotada!|