www.homesicktexan.com – Capirotada, Mexican bread pudding traditional for lent | Homesick Texan

Capirotada is a Mexican bread pudding served at Lent that’s popular in Texas. It’s made with bread, cheese, and a simple sugar syrup infused with warm spices such as cinnamon and cloves. Nuts and dried fruit are also popular additions.

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description Capirotada is a Mexican bread pudding served at Lent that’s popular in Texas. It’s made with bread, cheese, and a simple sugar syrup infused with warm spices such as cinnamon and cloves. Nuts and dried fruit are also popular additions.
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twitter:description Capirotada is a Mexican bread pudding served at Lent that’s popular in Texas. It’s made with bread, cheese, and a simple sugar syrup infused with warm spices such as cinnamon and cloves. Nuts and dried fruit are also popular additions.
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Capirotada Mexican bread pudding traditional for lent Homesick Texan Celebrating home cooking through stories and recipes Menu Facebook Twitter Instagram Pinterest Recipes Appetizers Breakfast Breads Main dishes Side Tex-Mex Seafood Dessert Recipe index My books FAQ About Lisa Fain Privacy policy Contact Subscribe Subscription levels Register Account login Your subscription Group dashboard Frequently asked questions about subscriptions Premium Search Close by Mar Comments I did not grow up eating capirotada Truth be told had never even heard of it until a few years ago when was at restaurant on Lenten Friday Hay written chalkboard curious what ordered some The waitress brought me small plate with dessert made toasted slices drenched in sweet spicy syrup It soft sticky but there were crunchy almonds chewy raisins creamy tang to keep from becoming cloying love Newly smitten decided do research learned that is the addition savory cheese being one its signatures s traditionally eaten during Lent as say because provides extra protein observers abstaining meat Fridays friend Penny however informed welcome any festive occasion calendar just those periods abstinence Despite popularity know ve found still somewhat an esoteric despite existence form since And sure you ll see menus been Texas press reason caught eaters much other delicacies such tres leches cake or flan think why First factor bet people thought seems odd Sure first strange But once taste realize bizarre all actually works Think classic pairing sweets goat dried apricots blue candied pecans Northeast autumn stalwart cheddar apple pie if re surely grew sprinkled your canned pineapple peaches Then way making which calls onion tomato cilantro added OK haven t brave enough try m completely both tomatoes onions have natural sweetness them cooked main hasn met popular approval no definitive make There recipe peanuts throughout occasional may methods where beyond custard eggs milk binding also temperature serve warm cold kind use You find bake white melting cheeses Chihuahua while others will hard cotija often orange Longhorn All these variables are confuse anyone this makes fascinating As only preconceived notion free details wish Me like mine Monterrey Jack am adverse Or feeling really wild figs Apples Bananas course barrier captivating limits imagination So here my means tinker joy how family different every time Would more Well started offering additional paid subscribers help costs running site While taking anything away d support access exclusive never-seen-before subscriber-only posts please consider member annual low Thank reading consideration vote Print Servings Author Ingredients cups brown sugar ounces piloncillo water teaspoon cinnamon ground cloves -inch loaf French cubed six cup stick unsalted butter melted shredded Monterey chopped Instructions Preheat oven F Make boiling together minutes slightly thickened reduced In greased large cast-iron skillet square pan place half pour over Toss coat Drizzle toss Layer top Place rest drizzle remaining then each piece properly coated Cover foil Remove Serve Share LinkedIn Reddit WhatsApp Email Tags bull James Beard award-winning writer who loves cook A seventh-generation she indeed homesick two decades lived New York City call recently her back Lone Star State Her work has featured many publications author several cookbooks including latest Queso Regional World’s Favorite Chile-Cheese Dip Follow TaraTakesTheCake awesome looking i mexico very short period texas thanks so sharing Reply bexbakes wow definitely now list things Thanks posting S C Fort Worth area we used similar thing whenever BBQs growing under name quot Santa Fe Style Bread Pudding looks nearly soaked Bourbon sort caramelized sauce Hmmm worth investigating kathi don remember having realy long didn kid too mushy would probably Gabriela This favorite grew-up calling Sopa Mexicans instead version yummy soon batch supper happyfeet wonder could mix cream 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