Recipe & Article From HomeSickTexan.blogspot.com- I did not grow up eating capirotada. Truth be told, I had never even heard of it until a few years ago when I was at a Mexican restaurant on a Lenten Friday. "Hay capirotada," was written on a chalkboard and curious what it was, I ordered some. The waitress brought me a small plate with a dessert made of toasted bread slices drenched in a sweet and spicy syrup. It was soft and sticky, but there were crunchy almonds, chewy raisins and a creamy tang to keep it from becoming cloying. Capirotada? I was in love!
Capirotada
1 24-inch loaf of French bread, cubed and toasted (about six cups)
2 cups of brown sugar or 16 oz. of piloncillo
2 cups of water
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup of shredded Monterey Jack cheese
1 cup of pecans, toasted and chopped
1/2 cup of raisins
½ cup of dried apricots, chopped
1/4 cup of butter, melted
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