Capirotada

I associate the aroma of cinnamon-anise tea with my grandmother in her kitchen serving large batches of capirotada to family and neighbors. Capirotada is a unique blend of ingredients creating a rich bread pudding that she served during the Lenten season. Most bread puddings get their creamy texture from eggs and cream. Capirotada is moistened with a cinnamon-anise tea and American cheese is melted into the dish creating its distinct creamy texture. You just can’t beat the meltability factor of American cheese, and the texture works beautifully in this recipe. The mild flavored cheese bring the dish together allowing the cinnamon and anise flavors to shine. The recipe is below, and you’ll find my family’s favorite variations for this recipe in my cookbook, My South Texas Kitchen. Share your version with me on instagram at @y_delicacies.com.

Capirotada Mexican bread Pudding

Servings: 10-12

YDelicacies.com Yvette Zuniga Jemison

Recipe from My South Texas Kitchen

TEA

5 cups water

1 8-oz. cone piloncillo 1/2 cup brown sugar

4 3-inch long cinnamon sticks

2 teaspoon anise seeds

ASSEMBLY

18 slices white bread 10 tablespoons butter,

softened (8 for toast 2 for cooking)

1 pound American cheese, grated and divided

3/4 cup raisins, divided

3/4 cup salted and roasted peanuts, divided

TEA

1. In a medium sauce pan make the tea by bringing the water, piloncillo, brown sugar, cinnamon sticks and anise seeds to a boil. Reduce to a simmer, occasionally

stirring, until the piloncillo is dissolved. Cover and simmer until the cinnamon and anise seeds flavor the tea, about 30 minutes. Let thetea steep for 1 hour at room temperature, or overnight in the refrigerator. Set aside.

ASSEMBLY

1.  Meanwhile, using a toaster and working in batches, toast all of the slices of bread. As each slice of toast is removed from the toaster lightly spread butter on both

sides of the toasted bread. You will use 8 tablespoons of butter among the 18 slices of toast.

2. Rub the remaining 2 tablespoons of butter on the bottom of a wide bottom pot or a large high-sided skillet.

3. Tear 6 slices of toasted and buttered bread into quarters and arrange in a single layer in the bottom of the pot. Spread 1/3 of the grated cheese on top of the

bread layer. Sprinkle 1/4 cup raisins on the cheese layer. Sprinkle 1/4 cup peanuts on the raisin layer.

4. Repeat the layers 2 more times using the remaining toast, cheese, raisins and peanuts.

5. Remove the cinnamon sticks from the tea. Pour 4 cups of tea over the top of the bread, layered in the pot, starting with the outer edges and working

your way around and toward the center. Reserve any remaining tea.

6. Use the back of a spoon to gently press down on top of the layers until the tea is absorbed. You’ll want to add just enough tea to moisten all of the bread. You don’t want the bread swimming in tea.

7. Cook on medium-low heat, uncovered, until the liquid begins to bubble around the edges and the bread begins to warm, about 10 minutes.

8. Using a large spoon, gently fold the gooey bottom layers toward the top. If there are any dry pieces of bread, add a splash of the remaining tea to the dry

bread. Do not over stir. Continue to cook uncovered to warm the bread and until the cheese begins to melt, about 5 minutes.

9. Using a large spoon, gently fold the gooey bottom layers toward the top again. If the mixture is dry in spots, add a splash of the remaining tea. Continue to cook,

covered, on medium low until heated through and the cheese is completely melted. Serve immediately.