Description
Mexican Capirotada is a traditional bread pudding made with toasted bread, piloncillo syrup, nuts, cheese, and dried fruit. This sweet and savory dessert is especially popular during Lent but can be enjoyed year-round. It’s a comforting, nostalgic dish with a rich history in Mexican cuisine.
- 4 bolillo rolls (or French bread), sliced
- 2 cups piloncillo (or dark brown sugar)
- 2 ½ cups water
- 2 cinnamon sticks
- 3 whole cloves
- 2 tbsp butter
- ½ cup raisins
- ½ cup peanuts
- 1 cup shredded Monterey Jack or queso fresco
Ingredients
- 4 bolillo rolls (or French bread), sliced
- 2 cups piloncillo (or dark brown sugar)
- 2 ½ cups water
- 2 cinnamon sticks
- 3 whole cloves
- 2 tbsp butter
- ½ cup raisins
- ½ cup peanuts
- 1 cup shredded Monterey Jack or queso fresco
Instructions
- Preheat oven to 350°F (175°C).
- Toast bread slices on a baking sheet until golden brown.
- Make the syrup: In a saucepan, combine water, piloncillo, cinnamon sticks, and cloves. Simmer until piloncillo melts. Strain to remove spices.
- Grease a baking dish with butter.
- Layer ingredients: Place a layer of toasted bread, followed by raisins, peanuts, and cheese. Pour syrup over the layer. Repeat the process until all ingredients are used.
- Cover with foil and bake for 30 minutes until the cheese melts and the pudding is well-soaked.
- Cool slightly before serving.
Notes
- Bread Choice: Bolillo is traditional, but French bread, brioche, or challah work well.
- Sweetness: Add condensed milk for a creamier texture.
- Nut Alternatives: Use pecans or almonds instead of peanuts.
- Extra Flavor: Try adding nutmeg or star anise to the syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
