Name: Authentic Mexican Capirotada- Bread Pudding
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 bolillos, sliced, or 16 half-inch slices French bread dried out; ½ cup/115g butter room temperature; 7oz/200 g soft dark brown sugar(or piloncillo; 1 cinnamon stick; 2 cups/400 ml water; ¾ cup/75g flaked almonds; ½ cup / 75g raisins; 1 cup/ 115g grated Monterey Jack or mild Cheddar cheese

This beautiful Authentic Mexican Capirotada- Bread Pudding is a recipe that will win your heart in no time. How is it made? What kind of ingredients go into the recipe? Can you replace or skip some of them? Let’s take a look at what Capirotada is and why it is so popular in Mexico.

What is Capirotada?

Capirotada is the Mexican version of the so known bread pudding. It’s traditionally eaten during Lent as the cheese provides extra protein to Lenten observers abstaining from meat on Fridays. Ash Wednesday marks the beginning of Lent and this is the day when this recipe comes out of the recipe collections.

Of course, this beautiful Authentic Mexican Capirotada- Bread Pudding can be made all year round, and it goes well for parties, around the holidays or Sunday meals in the family.

After doing a lot of research on different Capirotada recipes that are popular not only in Mexico but also in US among the American-Mexican communities, I concluded that this recipe is one of the most popular ones.

What kind of ingredients do we usually use on a Capirotada?

Bread- The Capirotada pudding is made with slices of small yeast rolls called bolillos (slices of French bread or crusty bread would work as well).

Like many international cuisines, the Mexican one makes good use of everything available. Nothing goes to waste and this recipe is a good example of it.

The recipe requires bread that is a couple of days old. It is preferable to slice the bread and leave it overnight on a wire tray to dry out, or you can dry it out in a slow oven.

Piloncillo– this is unrefined whole cane sugar, typical of Central and Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice.

A syrup is made with piloncillo but you can also use dark brown sugar if you prefer.

Cinnamon sticks– the syrup made with piloncillo is flavored with cinnamon sticks that are then removed before the syrup is poured over the bread.

Shredded cheese– Queso Anejo is the traditional cheese used in Capirotada. However, Monterey Jack or mild Cheddar cheese are accepted too.

Raisins-

Almonds- slivered almonds are the best for this recipe, but pine nuts work well too.

In conclusion, Capirotada is a pudding made with layers of bread, syrup, raisins, almonds and cheese, all baked in the oven until golden brown and delicious.

I made it on many occasions and it was always a success. As all my recipes, this one is also easy to make and uses ingredients almost everyone has in their pantry.

The flavors work really well together and the recipe will definitely impress you by how delicious it is!

Many cultures know how to use whatever they have in the pantry and not waste anything. Stale bread is one of these items that people never threw away.

It is a staple in many cuisines and greatly respected. Bread is life and keeps you full and satisfied.

Of course, we are not talking about the bread you find in the grocery stores nowadays. That low quality wheat, processed too much and infused with ingredients that should never be in a loaf of bread.

We talk about real bread, made only with flour, yeast, salt and water, the one that provides energy, nutrition and comfort.

This recipe repurposes old bread in a time when people fast during Lent.

It is such a humble recipe that uses simple ingredients that are probably sitting in someone’s pantry waiting to be used.

How To Make Authentic Mexican Capirotada- Bread Pudding:

First of all, any kind of bread works. As I said before, bolillo bread is the traditional one(it is crunchy on the outside and soft inside. It is also called “pan blanco”), but a French baguette is acceptable too, or a country white bread, like I used.

It has to be few days old, or quite dry.

If it is not, just slice it and dry it for few minutes in a low temperature oven.

Or butter it on both sides, place it under the broiler for 3 minutes on each side and you already completed the first step of the recipe.

While the bread is getting ready for the next step, make the syrup.

On the plate we have piloncillo, which is dark brown sugar shaped like a little cone. We also need raisins and cinnamon sticks.

The syrup is made only with sugar, water and cinnamon sticks.

It is boiled until the sugar completely dissolves, then it is cooled and used over the bread.

The next step is to layer the bread and the rest of the ingredients on a baking dish. I had enough bread to end up with two layers of bread, but I made this pudding in the past using only one layer.

It was still good. Raisins, almonds and cheese are sprinkled over the first layer of bread.

Half of the syrup is poured over the first layer.

You will need to let the bread soak that syrup for 5-10 minutes, then you can continue with the next layer of bread, raisins, almonds and cheese. Pour the rest of the syrup over the bread and let it soak again.

Bake until golden brown on top. The bottom layer of goodness will be slightly caramelized from the brown sugar, the pudding is going to be soft in the middle and crunchy outside.

It is served cold, with heavy cream on top and decorated with some flaked or slivered almonds.

Delicious flavors and textures make this dessert a handsome option for any end of the meal. Enjoy!

For more delicious Mexican dishes, click here.

Yield: 8 servings

Authentic Mexican Capirotada- Bread Pudding

Capirotada is the Mexican version of the so known bread pudding. It’s traditionally eaten during Lent as some say because the cheese provides extra protein to Lenten observers abstaining from meat on Fridays. Of course, this beautiful Authentic Mexican Capirotada- Bread Pudding can be made all year round, and it goes well for parties, around the holidays or Sunday meals in the family.

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Ingredients

4 bolillos, sliced, or 16 half-inch slices French bread dried out
½ cup/115g butter room temperature
7oz/200 g soft dark brown sugar(or piloncillo
1 cinnamon stick
2 cups/400 ml water
¾ cup/75g flaked almonds
½ cup / 75g raisins
1 cup/ 115g grated Monterey Jack or mild Cheddar cheese

Instructions

The recipe works better with older bread that is quite dry.
Preheat the oven to 350F/180C.
Slice the bread about ½ in thick or 1 cm. Lightly butter on both sides.
Layer on a baking sheet and bake for 3-4 minutes on each side, until lightly toasted and dry. Remove and cool.Set the slices aside.
Place the sugar, cinnamon and water in a pan. Heat gently, stirring until the sugar has dissolved. Bring to a boil then lower the heat and simmer for 5 minutes without stirring, to reduce it. Remove the cinnamon stick and let the syrup cool.
Grease a 8 inch/20cm square baking dish with butter.
Layer the bread, almonds, raisins and cheese in the dish, pour the syrup over, letting it soak into the bread for 5-10 minutes. Repeat the steps with the same layer of bread and the rest of the ingredients. Do not omit this step. The bread needs time to soak the syrup, otherwise the syrup will run to the bottom of the dish and the top layer will remain dry.
Bake the pudding for about 30 mins, until golden brown.
Remove from the oven, leave to stand for 5 minutes, then cut into squares.
Serve warm or cold with heavy cream over and decorate it with some flaked almonds.
Makes a great breakfast the next day with milk poured over.