What does capirotada mean in English?
bread pudding with honey, nuts, raisins and cheese) (Mexico) capirotada.
What is the tradition behind capirotada?
The ingredients of capirotada lend themselves to a lesson on the Resurrection. The bread represents the Body of Christ, the syrup the blood, and the cheese the Holy Shroud. This tradition helped seal capirotada, now with varied fruits, as Mexican holiday fare.
What does capirotada taste like?
Once out of the oven, it tastes like a cross between French Toast and Bread Pudding. Crisp-on-the-top and moist-in-the-center, every spoonful a delightful mess. That is Mexico’s most well known version of Capirotada.
Can bread pudding be made the day before?
Bread pudding may be made a day ahead, refrigerated overnight and baked before serving. Alternatively, you can bake it ahead and keep it in the refrigerator for one to two days, then reheat it in the oven.
Why do we eat capirotada during Lent?
I learned that capirotada is Mexican bread pudding, with the addition of savory cheese being one of its signatures. It’s traditionally eaten during Lent as some say because the cheese provides extra protein to Lenten observers abstaining from meat on Fridays.
Can capirotada be frozen?
Yes, this capirotada freezes beautifully. Let it cool to room temperature, then wrap tightly in plastic wrap and freeze for up to 3 months. Or cut into individual pieces and place them on a baking sheet in the freezer. Once frozen, combine together in a Ziplock freezer bag.
Why is capirotada made during Lent?
Capirotada is the Mexican version of the so-known bread pudding. It’s traditionally eaten during Lent, as some say, because the cheese provides extra protein to Lenten observers abstaining from meat on Fridays.
Why do we make capirotada during Lent?
What is piloncillo called in English?
The word piloncillo means “little loaf”, which is a traditional shape in which the sugar is molded. In the U.S., piloncillo is often found in cone shapes.
How do you know when bread pudding is done?
Bake uncovered for 50 to 60 minutes or until the center of the mixture reaches 160 degrees F when measured with a food thermometer. At this temperature, a metal knife inserted near the center of the pudding comes out clean.