A Sweeter Twist on a Traditional Capirotada Recipe

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#sweeterpascua Capirotada Every family has their own traditional recipes that can never be left out of family reunions and holidays events. Like many Hispanic families living in the U.S., mi familia celebrates Holy Week during the 40 days of Lent which ends with Pascua Easter Sunday. Growing up we spent our Easter holiday down on the border, gathering with family we didn’t see too often. Piñatas, egg hunts on the beach or by the river was our tradition every year, and although we don’t go down as often now, some traditions stay the same… like having capirotada every single year.

Today I would love to share with you the traditional capirotada recipe I have learned to make from my tia, with a sweeter Spanglish twist in which instead of grageas (sprinkles), I will be using M&M’s® candy I grew up loving. Walmart is a one-stop shop where you will find everything you need for this recipe. Even exclusive items like the M&M’s® in Easter Sundae flavor available only for limited time, so hurry I’m sure they won’t last long with all the egg hunts and Easter baskets to be made. And if you’re a couponista, I’ve got you covered with a couple of savings to stretch that dollar and make this Easter a #SweeterPascua.

  • SAVE $1.00 on any TWO (2) M&M’s® bags, DOVE® eggs (8oz or larger), SNICKERS® or TWIX® Easter Minis (11oz or larger)  (No longer available)
  • SAVE $1.00 on any TWO (2) Starburst Jellybeans (13oz or larger)  (No longer available)
  • Plus check out this savings bundle on other Easter items at Walmart.

IMG_0210 #SweeterPascuaNow you know we all have that one tia that brings the most amazing homemade desserts over to family reunions, one that serving “poquito” is just not enough, right?! My tia Norma is the one who makes the most delicious capirotada I have ever tasted. Every year during Holy Week, capirotada a mexican bread pudding, is a family staple in many mexican dinner tables. The unusual combination of ingredients like bread, cheese, piloncillo, raisins makes for a delicious dessert and one everyone in the family will be sure to ask you for the recipe. #sweeterpascua cap 07-2 Capirotada

Ingredients:

  • 4 Bread Bolillos cut into 1 -1/2 in.
  • ½ C. Unsalted Peanuts
  • ½ C. Raisins
  • ½ C. Shredded Coconut
  • ½ C. MARS M&M’s®
  • 1 C. Queso Panela or Mozzarella (any melting cheese is fine)
  • 2 Cinnamon Sticks
  • 2 Piloncillo cones or 1 C. packed brown sugar
  • 3 Cloves
  • 4 C. water
  • ½ tbsp. butter

 

Instructions:

miel piloncillo2

  1. Add 4 cups of water into a medium saucepan, bring to a simmer over medium heat. Add in piloncillo cones, cloves, and cinnamon, then reduce heat to medium-low and let simmer for about 25 minutes until piloncillo has dissolved. Once done, remove cinnamon sticks, cloves.

pan bolillo

2. Cut bolillo bread into 1½ in. Add ½ tablespoon of butter into pan and toast bread on both sides. Once the bread is toasted and piloncillo syrup is done, layer bread into a casserole. Add piloncillo syrup and then start adding a handful of ingredients: peanuts, raisins, shredded coconut, M&M’s®, cheese. Add another layer of bread, pour syrup on top and sprinkle on the same ingredients.

#sweeterpascua ing

3. Bake for about 30 minutes at 350 degrees. Remove from the oven, let it sit for at least 20 minutes for the Capirotada to settle and entire syrup to be soaked up. Capirotada tastes great warm or cold, try with a glass of milk, delicious!

#sweeterpascua 001 For more #SweeterPascua recipes make sure to check this page out, who knows maybe you’ll end up being that tia or tio who brings the delicious desserts to family holiday events.

A Sweeter Twist on a Traditional Capirotada Recipe
Author: 
Recipe type: Dessert / Lent
Cuisine: Mexican
Serves: 8
 
Ingredients
  • 4 Bread Bolillos cut into 1 -1/2 in.
  • ½ C. Unsalted Peanuts
  • ½ C. Raisins
  • ½ C. Shredded Coconut
  • ½ C. MARS M&M's®
  • 1 C. Queso Panela or Mozzarella (any melting cheese is fine)
  • 2 Cinnamon Sticks
  • 2 Piloncillo cones or 1 C. packed brown sugar
  • 3 Cloves
  • 4 C. water
  • ½ tbsp butter
Instructions
  1. Add 4 cups of water into a medium saucepan, bring to a simmer over medium heat. Add in piloncillo cones, cloves, and cinnamon, then reduce heat to medium-low and let simmer for about 25 minutes until piloncillo has dissolved. Once done, remove cinnamon sticks, cloves.
  2. Cut bolillo bread into 1-1/2 in. Add ½ tablespoon of butter to the pan and toast bread on both sides. Once the bread is toasted and piloncillo syrup is done, layer bread into a casserole. Add piloncillo syrup and then start adding a handful of ingredients: peanuts, raisins, shredded coconut, M&M's®, cheese. Add another layer of bread, pour syrup on top and sprinkle on the same ingredients.
  3. Bake for about 30 minutes at 350 degrees. Remove from the oven, let it sit for at least 20 minutes for the Capirotada to settle and entire syrup to be soaked up. Capirotada tastes great warm or cold, try with a glass of milk, delicious!

 

What are your Easter traditions? 

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