Description
This Mexican bread pudding, or 'capirotada,' is a delightful combination of toasted bread, rich syrup, dried fruit, nuts, and cheese. A perfect dessert for special occasions, particularly around Easter, that will satisfy your sweet and savory cravings.
Ingredients
4 bolillo rolls or a loaf of baguette, sliced into ½ to ¾-inch slices
2 tablespoons unsalted butter
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch of kosher salt
4 cups water
2 cups piloncillo or dark brown sugar
¼ cup raisins
½ cup sliced almonds
3 ounces crumbled queso anejo or cotija cheese
Instructions
- Preheat the oven to 400°F (200°C). Grease an 8-inch square baking dish with 2 tablespoons of butter.
- Place a wire rack inside a baking sheet and arrange the bread slices on top. Bake for 15 minutes or until golden and crispy around the edges.
- Reduce the oven temperature to 350°F (175°C).
- In a saucepan, combine the water, piloncillo (or dark brown sugar), cinnamon, cloves, nutmeg, salt, and 2 tablespoons butter. Bring to a simmer and cook for about 10 minutes, or until the syrup thickens slightly. Remove from heat.
- Layer half of the toasted bread slices in the greased baking dish. Ladle some of the syrup over the bread, ensuring it's soaked thoroughly.
- Sprinkle half of the raisins, almonds, and crumbled cheese over the bread.
- Add the remaining bread slices on top, followed by the rest of the nuts, raisins, and cheese. Pour the remaining syrup over the bread to ensure it's fully soaked.
- Bake for 30 minutes or until the capirotada is set but still soft when pressed.
- Let it cool for 10 minutes before serving warm.
Notes
- This dish is traditionally enjoyed during Lent or Easter in Mexico.
- Feel free to adjust the amount of raisins and almonds to suit your preference.
- Piloncillo can be replaced with dark brown sugar if unavailable.
- This dessert is best enjoyed warm, but leftovers can be reheated or eaten at room temperature.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg
