Reviewed: Feb. 27, 2010

Quite good!

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1 user found this review helpful

Reviewer:

Rai Tan

Reviewed: Aug. 16, 2009

Very tasty but it was not moist enough for me. so i added a big more pineapple juice and cream..

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5 users found this review helpful

Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Jul. 9, 2008

Ok but i was used to the way my mother made it which was similar except the water was anise tea which really tastes great

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16 users found this review helpful

Reviewer:

Gabby

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Webster, Texas, USA

Reviewed: Aug. 19, 2007

What i would change about this recipe, because its the original way to do it, is use piloncillo, instead of the sugar. you can find piloncillo in the grocery store.. And if you like, add some chopped coconut on top of it. With the piloncillo , the flavor changes for better...

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40 users found this review helpful

Reviewer:

sheigzz

Reviewed: Apr. 8, 2007

This recipe is different from the traditional way I've always made capirotada. But since it was so much faster to prepare I wanted to try it. I can't say I loved it. My kids wouldn't touch it and I think my husband only ate it because he felt bad for me. I would recommend more traditional capirotada recipes from other sites.

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51 users found this review helpful

Reviewer:

jessitlv

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

Reviewed: Sep. 7, 2006

I made this just because I happened to have all the ingredients on hand. It's fantastic! Like a sweet French toast casserole, minus the eggs. Would be great as a brunch dish.

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5 users found this review helpful

Reviewer:

xezer

Cooking Level: Intermediate

Home Town: Towanda, Pennsylvania, USA

Living In: Ekaterinburg, Sverdlovsk Oblast, Russia

Reviewed: Aug. 10, 2005

Try adding 1/2 - 1 tsp each of orange and lemon zest to the recipe.

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5 users found this review helpful

Reviewer:

YTGARCIA

Cooking Level: Expert

Reviewed: Dec. 11, 2002

If I made this again I would double the Sugar water mix. It did not completely cover the bread. Otherwise very good.

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4 users found this review helpful

Reviewer:

ROXIEV

Reviewed: Sep. 26, 2001

This was a great recipe. I used a "fruit Medley" mix(instead of all raisins), which is a combination of chopped dried fruits such as apricots, apples, pears, sultanas and some raisins etc.,between the layers. Everyone loved it at the dinner party. Served with a dollop of cream. You could also substitute chopped Pecan nuts instead of the Walnuts, if you felt they had too stronger flavour.(Lyn Smith)

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25 users found this review helpful