Occitan Capirotada

Ingredients

In this Occitan adaptation of Capirotada, we replace the traditional Mexican ingredients like piloncillo and Mexican bread with Occitan staples such as almond milk, honey, and Provencal bread. The spices are also modified to include flavors commonly found in Occitan cuisine, such as cinnamon and nutmeg. These changes infuse the dish with the distinct essence of Occitan flavors while still maintaining the comforting and indulgent nature of the original Capirotada. We alse have the original recipe for Capirotada, so you can check it out.

• 8 slices of Provencal bread 8 slices of Provencal bread
• 2 cups (470ml) almond milk 2 cups (470ml) almond milk
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 1 tablespoon orange blossom water 1 tablespoon orange blossom water
• 1/2 cup (75g) dried figs, sliced 1/2 cup (75g) dried figs, sliced
• 1/2 cup (75g) dried apricots, chopped 1/2 cup (75g) dried apricots, chopped
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 cup (30g) slivered almonds, toasted 1/4 cup (30g) slivered almonds, toasted

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 0.6g
• Carbohydrates (total, sugars): 60g, 35g
• Protein: 6g
• Fiber: 5g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the slices of Provencal bread on a baking sheet and toast them in the oven until golden brown and crispy.
3. 3.
   In a saucepan, heat the almond milk, honey, and orange blossom water over medium heat until warm.
4. 4.
   In a baking dish, layer half of the toasted bread slices.
5. 5.
   Sprinkle half of the dried figs, apricots, and raisins over the bread.
6. 6.
   Pour half of the warm almond milk mixture over the bread and fruits.
7. 7.
   Repeat the layering process with the remaining bread, dried fruits, and almond milk mixture.
8. 8.
   In a small bowl, mix together the ground cinnamon and nutmeg. Sprinkle this mixture over the top layer of bread.
9. 9.
   Cover the baking dish with aluminum foil and bake for 30 minutes.
10. 10.
    Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and the bread is soaked through.
11. 11.
    Remove from the oven and let it cool slightly.
12. 12.
    Sprinkle the toasted slivered almonds over the top before serving.

Treat your ingredients with care...

• Provencal bread — Choose a crusty bread with a dense crumb to ensure it holds up well when soaked in the almond milk mixture.
• Almond milk — Use unsweetened almond milk for a more balanced flavor.
• Orange blossom water — Adjust the amount of orange blossom water according to your preference for floral notes.

Tips & Tricks

• For a richer flavor, you can soak the dried fruits in orange juice or a sweet Occitan wine before layering them in the dish.
• Serve the Occitan Capirotada warm or at room temperature for the best texture and flavor.
• Customize the dried fruits according to your preference or seasonal availability.

Serving advice

Serve the Occitan Capirotada as a delightful dessert after a hearty Occitan meal. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

Garnish the Occitan Capirotada with a sprinkle of powdered sugar and a few fresh mint leaves for an elegant touch. Serve it in individual ramekins or a large serving dish to showcase the beautiful layers.