Lenten Bread Pudding (Mema’s Capirotada)
No, this is not my mother’s recipe (she was also Mema) or mine but that of another Mema, my dear friend Elisa’s grandmother who is the reason I chose to have my grandchildren call me Mema too. I was very close to her at one time and used to visit the three sisters: Adela, Tata, and Mema who was my favorite. She was a great cook and always had an apron on or that is how I remember her anyway. I also remember her drying her hands on the edge of her delantal, her silver hair in a thin net, and a huge smile always. I never once heard her complain.This is Elisa’s version of her Mema’s recipe for capirotada, the most popular Lenten dessert. Elisa says that this recipe requires “to taste” amounts of ingredients but I know you want guidance even if you will do “to taste” anyway! I have a love-hate relationship with the dish but I am in the minority. Besides, it is traditional and you know how important it is for me to try to make my culture known and understood.
Ingredients
For the Syrup
- 5 cups water
- 3-4 piloncillos brown sugar cones
- 3 whole cloves
- 4 cinnamon sticks
- 1 medium-size red onion peeled and coarsely chopped
- 2 large tomatillos peeled
For the Bread Mixture
- 4-5 bolillo or French rolls cut into 1-inch slices, toasted
- 1 stick butter
- 1 15-ounce can garbanzos (chickpeas) peeled and mashed
- ½ pound cheddar cheese grated
- ¼ cup dark raisins
- ¼ cup peanuts
- ¼ cup whole pecans
- Colaciones (special brightly colored candies) optional
Instructions
Make the Syrup
- Combine water, piloncillos, cloves, cinnamon, onion, and tomatillos in a heavy Dutch oven or large saucepan.
- Bring to a boil over high heat; lower heat to maintain a simmer and cook until the syrup thickens somewhat, about 20 minutes. Set aside and keep warm.
Make the Bread Mixture and Assemble
- Preheat oven to 350°F.
- In a baking dish place the toasted pieces of bolillo bread with a little butter on each piece.
- Layer the mashed garbanzos, cheddar cheese, the raisins, peanuts, and a few pecans and pour some of the syrup to moisten all pieces of bread. Repeat the layering and finish it off with the grated cheddar on top. Sprinkle with optional colaciones.
- Cover and place in the oven for about a half an hour. Serve the remaining syrup on the side.
Nutrition
Calories: 583kcalCarbohydrates: 45gProtein: 21gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 80mgSodium: 553mgPotassium: 461mgFiber: 9gSugar: 6gVitamin A: 891IUVitamin C: 4mgCalcium: 384mgIron: 4mg
