Capirotada (Mexican Bread Pudding)
Capirotada is a Mexican version of the bread pudding. It is traditionally consumed during Lent and uses stale bread soaked in a delicious syrup and baked with shredded cheese.
Servings: 8 servings
Calories: 368kcal
Equipment
- Goya Piloncillo Panela, Brown Sugar Cane
- Organic Korintje Cinnamon Sticks
Ingredients
- 4 bolillos sliced, or 16 half-inch slices French bread dried out
- ½ cup unsalted butter at room temperature
- ¾ cup soft dark brown sugar or piloncillo
- 1 cinnamon stick
- 1 ⅔ cups water
- ¾ cup flaked almonds
- ½ cup raisins
- 1 cup 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, lower the heat and simmer for 5 minutes without stirring to reduce it. Remove the cinnamon stick and let the syrup cool.
- Grease an 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.
- This dish makes a great breakfast the next day with milk poured over.
Notes
- Bread Choice Matters: For best results, use slightly stale bread. It absorbs the syrup better without becoming too mushy.
- Layering Technique: Whether you opt for one or two layers, make sure each layer of bread is soaked in syrup for 5 to 10 minutes before adding the next.
- Serving Suggestion: Capirotada is delicious both warm and cold. Let it sit for a bit after baking for the flavors to meld together.
- Storage Tips: Keep refrigerated for up to 5 days.Freeze for 3 months for longer storage. Reheat in the oven or microwave when ready to serve.
Nutrition
Serving: 1g | Calories: 368kcal | Carbohydrates: 37g | Protein: 8g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 224mg | Potassium: 189mg | Fiber: 2g | Sugar: 27g | Vitamin A: 466IU | Vitamin C: 0.1mg | Calcium: 186mg | Iron: 1mg
