Hi Marcy, I just watched your recipe for Capirotada for first. At first I watched a few videos on other recipes of capirotada and none of them were similar to the recipe that my mother made. When I saw your video, I was very happy, because you make your Capirotada exactly the way my mother used to make hers. I now regret never asking her to teach me how to how to make it because I always watched and she enjoyed making it for everyone. Now my mother has dementia, and I regret never asking her to teach me how to make it. And now she is so ill and she does not remember a lot of things especially cooking and recipes. So I just want to thank you so very much for creating this video and I appreciate the time and effort you took to explain the meaning of this very Holy recipe. I never knew the meaning of the ingredients and what they represented. Thank you so much for that, it just inspires me that much more to keep up the tradition for the rest of my children. God bless you and I hope and pray that you continue to have such a blessed life. †
I am born and raised New Mexico however when I was a teenager we moved to Oregon and this is where I still live. My mom is no longer with us but this is how she would make it. Thank you for the recipe I will make it today.
Thank you for this wonderful recipe for Capridotada! I have been lucky to live in both New Mexico and Texas. It was in San Antonio at a cafe called Kristan's I first had this dish during Lent. It touched my heart. I love living in San Antonio. The people are the best and the culture is alive here. So grateful.
San Antonio is one of my absolute favorite cities to visit. I love the culture there. And, of course, the River Walk. It's a big city, but it doesn't feel big. You're very fortunate to live there.
That’s the way I grew up eating Capirotada. I made it the same way my grandma & mother taught me how to make it. I made some for my aunt & cousin who are visiting from San Francisco. Hello from El Paso Tx.
Hi Monica. 👋 I'm sure your Capirotada was a treat for your visiting relatives. When I lived in Northern California, I don't remember having it anywhere there. Finally, I had to make it myself.
Im so happy I found this video. I have been missing when my grandma and tía use to make this for whenever I would visit. I loosely remembered what was going on in the kitchen as its been years but this video brought it back! Thank you so much. Imma make some for my fiancee and share a piece of my childhood.
Oh marcy i never heard of this i want to make it for lent thankyou God bless for teaching me this my mom would of loved your video and all of your recipes shes been gone 14 years i miss her so much enjoy your mama ❤️ 😊
That looks delicious. I love tradition. I make a Ukrainian Easter bread my great grandfather used to make. Bread rising represents Christ rising and a crown is put on top to represent our King of all Kings.
Oh, wow! I'm going to have to look that up. I've never heard of it, but it sounds like something I'd love to try. Thanks for the comment. I'm all about tradition, too. 😊👌
Marcy! Thank you for your recipe. I surprised my brother yesterday with it. He loved it. The flavors work perfectly together. Soft and moist and best of all not wet and soggy. Thank you ❤
Finally a true recipe without sprinkles and other non traditional things! This reminds me of the delicious recipe my suegra (motherinlaw) use to make. Beautiful memories 🥰
Thank you for this recipe! It brought back wonderful memories of my grandmother. The only addition is that she added slightly whipped egg whites and spread it on the top. Otherwise it was just the same. ❤️
Marcy , thank you for your recipe you brought me some good memories of my mom in our kitchen making this wonderful bread pudding thank you and May God Bless 🙏
Did you grow up eating Capirotada? I'd love to hear from you. Let me know in the comments if you have memories of this Mexican Bread Pudding, and what ingredients you had it with.
I made some capirotada with my grandmother yesterday, but she had forgotten the significance behind the spices, which is why I found your video, and I am glad I did so I can see the different ways people prepare this delicious dish! For our capirotada syrup we add 2 cones of piloncillo to two cups of water along with 8 cloves and 5 cinnamon sticks. We also made a milk mixture with 3 cups of carnation evaporated milk, 3 cups of water, and 2 sticks of butter. For this amount of liquid, we use around 20-25 loaves of bread which we toast the same way you do. Then we layer a non-stick pot with the bread, syrup, milk, and toppings (we usually use queso Oaxaca or queso fresco, raisins, and pecans). To cook it, we put it over a fire for 20-30 minutes. By this point, everyone's mouth is watering, and we can't wait to dig in, but of course, it's even better the next day for the recalentado!
YES!!! This is sooooo delicious. My mom would make this during lent and would have to make it a few times because it was so yummy and delicious it would definitely not last long. I cut a loaf of French bread, butter the slices some and then toast them. I also make the syrup like you however I omit the cloves, not to fond of the taste. But the rest of it is done exactly like you have. It is wonderful to have those memories and sharing them with others. Happy Easter to you and your family prima. Thanks for the wonderful recipes.
I can totally picture that! My mom always made it in much bigger portions than this. And when I was a kid, I hated that she put raisins in it. It's funny how I don't mind the raisins as an adult. Thanks for the comment, and Happy Easter to you and your family, as well.
I've watched many capirotada how-to videos. Your recipe is very similar to my Mom's (she didn't use cloves). Lots of other recipes called for Cotija cheese (not a fan), and a variety of fruits and nuts. One lady included bay leaves, sliced tomato and onion to her recipe! I'm glad I found your site/video. I love a simple capirotada like the one Mom made. Thanks for sharing. New subscriber.
Hi Marcy, I make mine with regular sandwich bread. I toast all my bread in toaster and butter them. While I'm doing that, I'm boiling a pot of water with cinnamon sticks and sugar! I layer my pan with toast then sprinkle with cheese and follow by raisins, repeat until pan is full. Then I ladle in the hot cinnamon tea until it is completely absorbed in bread! Then I put in oven for 45 minutes!
My mom always made it with white cheese. She also made it look even more beautiful by adding multicolored sprinkles and coconut flakes. I'm making some this week. Thank you for sharing your recipe.
This seems to be the most popular way to make Capirotada. My ex-husband's family came from somewhere in northern Mexico and his grandmother made it a little different. She didn't add nuts, but she did add green onions and cilantro! All the rest of the ingredients are the same. Everyone I tell that to is put off by these ingredients, but it is delicious!
Marcy, your recipe looks so easy! Last week, I made your picadillo that was so delicious, and as I mentioned a little different from mine, however much better tasting. When I typed picadillo, it came up picadilly, lol. Can't wait to try this with the pecans . Thank you, thank you , you're a great cook👍
Hello I’m new here. I was looking for for this recipe. My grandma used to make it a long long time ago. My mom’s not a cook so she can’t show me. You’ve made it easy to make. Thank you ! See ya next time. 👋👋👍😁👍😋
Love it! I add crunchy peanut butter to the sauce to give it more nutty flavor as well as apples for sweetness😇Thank you, Sofie....I mean Marcy! haha....rmbr? Happy Easter!!😍
I'm gonna have to try that. Someone else told me they use crunchy peanut butter in capirotada, too. It's crazy how all the different flavors work so well together. Thanks for the comment. And yes, I 'member. Lol Happy Easter!
My grandma would make it the same way, but would use American cheese and would add dried apricots or peaches. I just could never get past the cheese flavor though. Maybe I will give it a try!
I love dried apricots, and in fact used them in the recipe I'm sharing this coming Saturday! Never had them or peaches in capirotada, but I bet it's so good. It's funny that you can't get past the cheese. I knew immediately that would come across weird to those who aren't familiar with it. I wonder if you made it with bits of cream cheese, if you would feel differently about it, because cream cheese is common in desserts. Just a thought. Thanks for the comment.
@@marcyinspired1442 oh One more thing I use whole wheat bread to make it a little more healthier since I'm diabetic and taste just as good if not better than white bread.
If you are watching this on a cell phone, look directly beneath the video and you should see the title. Right next to the title, on the right side is a little arrow pointing down that looks like the letter "v" Click on that and it will open the description box which gives you a synopsis of the video, along with the written recipe. If you are watching on a laptop/computer, the same information is typed up just beneath the video, but it only shows a little portion. You have to click "show more" to scroll down and find the recipe. I hope this helps. Thanks for watching!😊
Hi Marcy, I just watched your recipe for Capirotada for first. At first I watched a few videos on other recipes of capirotada and none of them were similar to the recipe that my mother made. When I saw your video, I was very happy, because you make your Capirotada exactly the way my mother used to make hers. I now regret never asking her to teach me how to how to make it because I always watched and she enjoyed making it for everyone. Now my mother has dementia, and I regret never asking her to teach me how to make it. And now she is so ill and she does not remember a lot of things especially cooking and recipes. So I just want to thank you so very much for creating this video and I appreciate the time and effort you took to explain the meaning of this very Holy recipe. I never knew the meaning of the ingredients and what they represented. Thank you so much for that, it just inspires me that much more to keep up the tradition for the rest of my children. God bless you and I hope and pray that you continue to have such a blessed life. †
I am born and raised New Mexico however when I was a teenager we moved to Oregon and this is where I still live. My mom is no longer with us but this is how she would make it. Thank you for the recipe I will make it today.
This is the way my abuelita made Capriotada. She made so many wonderful dishes, you could feel the love in each dish. Thank you so much for posting!
Great loved it I'm A TEJANO GOTS TO.PUT CHEESE IN IT!!! LOVE IT CAN PICTURE MY MOM AND Tias
Always love hearing when the recipes I share are relatable. Thanks for taking the time to comment.
Hello yes I use this recipe its delicious my mom showed me how to make caporitada the same except we add peanuts .Beautiful presentation thanks again
That's the way my mom. made it, sometimes use raisen bread, you have brought memories back for me,of my mother TY.
Thank you for watching and taking the time to tell me. 🥰
Awe.. this is exactly how my mom made hers. Thank you for sharing! God bless ❤
Thank you for this wonderful recipe for Capridotada! I have been lucky to live in both New Mexico and Texas. It was in San Antonio at a cafe called Kristan's I first had this dish during Lent. It touched my heart. I love living in San Antonio. The people are the best and the culture is alive here. So grateful.
San Antonio is one of my absolute favorite cities to visit. I love the culture there. And, of course, the River Walk. It's a big city, but it doesn't feel big. You're very fortunate to live there.
That’s the way I grew up eating
Capirotada. I made it the same way my grandma & mother taught me how to make it. I made some for my aunt & cousin who are visiting from San Francisco. Hello from El Paso Tx.
Hi Monica. 👋 I'm sure your Capirotada was a treat for your visiting relatives. When I lived in Northern California, I don't remember having it anywhere there. Finally, I had to make it myself.
@@marcyinspired1442 YES!! My aunt says that she can’t find it anywhere, during Lent. 🤷🏻♀️
Im so happy I found this video. I have been missing when my grandma and tía use to make this for whenever I would visit. I loosely remembered what was going on in the kitchen as its been years but this video brought it back! Thank you so much. Imma make some for my fiancee and share a piece of my childhood.
I made this delicious capirotada. Thank you for your recipe, it brought a lot of memories.
Awe. Love hearing that. I'm at my mom's, as we speak, and she's going to be making capirotada this week.
Oh marcy i never heard of this i want to make it for lent thankyou God bless for teaching me this my mom would of loved your video and all of your recipes shes been gone 14 years i miss her so much enjoy your mama ❤️ 😊
That looks delicious. I love tradition. I make a Ukrainian Easter bread my great grandfather used to make. Bread rising represents Christ rising and a crown is put on top to represent our King of all Kings.
Oh, wow! I'm going to have to look that up. I've never heard of it, but it sounds like something I'd love to try. Thanks for the comment. I'm all about tradition, too. 😊👌
Marcy! Thank you for your recipe. I surprised my brother yesterday with it. He loved it. The flavors work perfectly together. Soft and moist and best of all not wet and soggy. Thank you ❤
Finally a true recipe without sprinkles and other non traditional things! This reminds me of the delicious recipe my suegra (motherinlaw) use to make. Beautiful memories 🥰
I enjoyed your capirotada recipe and all my life I wanted a recipe like my mother's this is it and thank you
Yay! Glad you found what you were looking for in this recipe. I appreciate your feedback.
I've never heard of "Capirotada," but I can tell you, I'd love to try it.
Thank you for this recipe! It brought back wonderful memories of my grandmother. The only addition is that she added slightly whipped egg whites and spread it on the top. Otherwise it was just the same. ❤️
Very awsom reminds me of my childhood
Thanks! Me, too.
My mom used white plain sliced toasted bread and the cheese is everything.
That is exactly how my and myself make it ! The cheese is one of the best parts 😋 😍
Right? It seems like it would go, but it really does. Thanks for the comment.😊
Love it!! We already made some and yes great childhood memories ❤
Marcy , thank you for your recipe you brought me some good memories of my mom in our kitchen making this wonderful bread pudding thank you and May God Bless 🙏
That's so sweet. I love hearing that. May God bless you, as well.
I remember your moms, looked forward to the invite each and every time! 💙
Awe.
Did you grow up eating Capirotada? I'd love to hear from you. Let me know in the comments if you have memories of this Mexican Bread Pudding, and what ingredients you had it with.
I made some capirotada with my grandmother yesterday, but she had forgotten the significance behind the spices, which is why I found your video, and I am glad I did so I can see the different ways people prepare this delicious dish!
For our capirotada syrup we add 2 cones of piloncillo to two cups of water along with 8 cloves and 5 cinnamon sticks. We also made a milk mixture with 3 cups of carnation evaporated milk, 3 cups of water, and 2 sticks of butter. For this amount of liquid, we use around 20-25 loaves of bread which we toast the same way you do. Then we layer a non-stick pot with the bread, syrup, milk, and toppings (we usually use queso Oaxaca or queso fresco, raisins, and pecans). To cook it, we put it over a fire for 20-30 minutes. By this point, everyone's mouth is watering, and we can't wait to dig in, but of course, it's even better the next day for the recalentado!
Did you use both the milk mixture and the Piloncillo mixture on the Capirotada? Or was the milk mixture used on a separate one by itself?
My grandma is from Michoacan and she fried the bread in pork lard to get it crispy. Fried bread is yummy but oven toasted is healthier.
YES!!! This is sooooo delicious. My mom would make this during lent and would have to make it a few times because it was so yummy and delicious it would definitely not last long. I cut a loaf of French bread, butter the slices some and then toast them. I also make the syrup like you however I omit the cloves, not to fond of the taste. But the rest of it is done exactly like you have. It is wonderful to have those memories and sharing them with others. Happy Easter to you and your family prima. Thanks for the wonderful recipes.
I can totally picture that! My mom always made it in much bigger portions than this. And when I was a kid, I hated that she put raisins in it. It's funny how I don't mind the raisins as an adult. Thanks for the comment, and Happy Easter to you and your family, as well.
I've watched many capirotada how-to videos. Your recipe is very similar to my Mom's (she didn't use cloves). Lots of other recipes called for Cotija cheese (not a fan), and a variety of fruits and nuts. One lady included bay leaves, sliced tomato and onion to her recipe! I'm glad I found your site/video. I love a simple capirotada like the one Mom made. Thanks for sharing. New subscriber.
Wow! I have never heard of capirotada with bay leaves, onion & tomato! Happy you kept looking. Thanks for the comment.
I love capirotada! And I make it exactly like you do. God's Blessings to you.😋❤️😋❤️
That's awesome. May God bless you, as well.
Looks absolutely delicious! Thank you for the simple recipe Marcy!... Shout out from Northern New Mexico.
I will be making this recipe tomorrow. 😁
That's awesome. Thanks so much for the comment!
Hi Marcy, I make mine with regular sandwich bread. I toast all my bread in toaster and butter them. While I'm doing that, I'm boiling a pot of water with cinnamon sticks and sugar! I layer my pan with toast then sprinkle with cheese and follow by raisins, repeat until pan is full. Then I ladle in the hot cinnamon tea until it is completely absorbed in bread! Then I put in oven for 45 minutes!
My mom always made it with white cheese.
She also made it look even more beautiful by adding multicolored sprinkles and coconut flakes.
I'm making some this week.
Thank you for sharing your recipe.
This seems to be the most popular way to make Capirotada. My ex-husband's family came from somewhere in northern Mexico and his grandmother made it a little different. She didn't add nuts, but she did add green onions and cilantro! All the rest of the ingredients are the same. Everyone I tell that to is put off by these ingredients, but it is delicious!
Marcy, your recipe looks so easy! Last week, I made your picadillo that was so delicious, and as I mentioned a little different from mine, however much better tasting. When I typed picadillo, it came up picadilly, lol. Can't wait to try this with the pecans . Thank you, thank you , you're a great cook👍
Oh, this is Irene
Thanks for the nice comment. This is an easy recipe, and very good. I don't know why I don't make it more often.
Hello I’m new here. I was looking for for this recipe. My grandma used to make it a long long time ago. My mom’s not a cook so she can’t show me. You’ve made it easy to make. Thank you ! See ya next time. 👋👋👍😁👍😋
Thank you, thank you, thank you!!!
I add bananas and apples plus peanuts. Thanks for your recipe.
Looks yummy this is how my grandma made it except she would use regular sliced bread, and in Northern NM (Chimayo) we call it sopa? Not sure why...
My mom makes it with regular sliced bread, too. That's so cool that you're from Chimayo. It's so beautiful there.
Beautiful it toke me when I was a child
Love this recipe we also used cheese (government cheese) the best.😂
You make it exactly like my mom does!
I love hearing that. Thanks!
Love it! I add crunchy peanut butter to the sauce to give it more nutty flavor as well as apples for sweetness😇Thank you, Sofie....I mean Marcy! haha....rmbr? Happy Easter!!😍
I'm gonna have to try that. Someone else told me they use crunchy peanut butter in capirotada, too. It's crazy how all the different flavors work so well together. Thanks for the comment. And yes, I 'member. Lol Happy Easter!
We sometimes make it with pineapple chunks and shredded coconut
Wow didn't know that
My grandma would make it the same way, but would use American cheese and would add dried apricots or peaches. I just could never get past the cheese flavor though. Maybe I will give it a try!
I love dried apricots, and in fact used them in the recipe I'm sharing this coming Saturday! Never had them or peaches in capirotada, but I bet it's so good. It's funny that you can't get past the cheese. I knew immediately that would come across weird to those who aren't familiar with it. I wonder if you made it with bits of cream cheese, if you would feel differently about it, because cream cheese is common in desserts. Just a thought. Thanks for the comment.
@@marcyinspired1442 Good idea! I might give that a try!
Hi marcy do you have a cook book for sale i would love that please let me know thankyou 😊❤
I remember when I was little mama made it during Lent ❤ by the way when are we going to Chimayo?
My mother made it!
I use mix dried fruit it has raisins, grapes, and cranberry instead of just raisins. 😋
That sounds so good. I love dried cranberry, especially. Will have to try that.
@@marcyinspired1442 😋👍
@@marcyinspired1442 I've never had it with nuts . Sounds good I love pecans. Next time I'll try it like that !
@@marcyinspired1442 oh One more thing I use whole wheat bread to make it a little more healthier since I'm diabetic and taste just as good if not better than white bread.
We use anise spice instead of cloves.
How much anise spice did you use?
Can use sliced bread
Is that like bread pudding didn't know that
What do I do if I make it too wet
👍🏼❤️
i do not see the desvcription box
If you are watching this on a cell phone, look directly beneath the video and you should see the title. Right next to the title, on the right side is a little arrow pointing down that looks like the letter "v" Click on that and it will open the description box which gives you a synopsis of the video, along with the written recipe. If you are watching on a laptop/computer, the same information is typed up just beneath the video, but it only shows a little portion. You have to click "show more" to scroll down and find the recipe. I hope this helps. Thanks for watching!😊
Loos delicious
Love cheese
Can I freeze capirotada?
I've never done that and wouldn't recommend it.
Donyou put powdered sugar
Cranberries walmuts