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 dessert can be made all year round, and it goes well for parties, around the holidays or Sunday meals in the family.
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.
Few days old bread makes a great ingredient for this beautiful authentic Mexican Capirotada. There are many versions of Capirotada out there, but I think this is the one that won my heart over the years. I made it in 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.
It is served cold, with heavy cream and decorated with some flaked or slivered almonds.
Any kind of old white bread works. A French baguette is the best, I personally did not have some, so I used a country white bread. 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.
Delicious flavors and textures make this dessert a handsome option for any end of the meal. Enjoy!
For more delicious Mexican dishes, click here.
- 1 small French bread few days old
- ½ cup/115g butter room temperature
- 7oz/200 g soft dark brown sugar(or piloncillo)
- 1 cinnamon stick
- 1⅔ cups/400 ml water
- 3 tbsp dry sherry
- ¾ cup/75g flaked almondsplus few extra for decoration
- ½ cup / 75g raisins/ cranberries or tart cherries(your choice)
- 1 cup/ 115g grated Monterey Jack or mild Cheddar cheese
- 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.
- Cook in batches in a warm frying pan until browned.
- 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 15 minutes without stirring, to reduce it. Remove the cinnamon stick and let the syrup cool. Then add the sherry.
- Grease a 8 inch/20cm square baking dishwith butter.
- Layer the bread, almonds, raisins and cheese in the dish, pour the syrup over, letting it soak into the bread.
- 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 cold with heavy cream over and decorate it with some flaked almonds.