Mexican bread pudding known as capirotada is a delectably rich dish that is typically served around Lent and Easter. Piloncillo (brown sugar from Mexico) is more frequently used in its preparation.
1 hr 15 mins
Buttery bread is piled with warm spices, brown sugar, raisins, peanuts, and Oaxaca cheese in this recipe for capirotada.
What Is a Capirotada?
Mexican bread pudding is known as capirotada. It is customarily served on Good Friday and during the Lenten season. The original recipe was created in the fifteenth century.
- 100 g raisins
- Two cups of nuts
- Three water cups
- 2 14 cups split-packed light brown sugar
- 2 sticks of cinnamon
- Two 24-ounce loaves of toasted, cut 1-inch-thick bolillo bread
- 12 cups softened butter
- 12 ounces or 3 cups of shredded Oaxaca cheese
- 14 teaspoon cinnamon powder, or to taste
- one-fourth teaspoon of ground nutmeg, or to taste
- 1/8 teaspoon of crushed cloves, or as desired
How to Prepare Capirotada
The complete, step-by-step recipe can be found below, but here is a quick rundown of what to expect when making handmade capirotada:
- With water, brown sugar, and cinnamon sticks, make syrup.
- Bread slices should be buttered.
- The ingredients should be layered in accordance with the Step 3 instructions in full.
- Bake while covered with aluminum foil until fully done.
How to Keep Capirotada Fresh
For up to four days, keep the capirotada wrapped with foil or in an airtight container in the fridge. Reheat the dessert in the oven until it is thoroughly heated.
Method For Making Capirotada Recipe
The oven should be preheated to 350 degrees F (175 degrees C). Then, in a saucepan, add water, 2 cups brown sugar, and cinnamon sticks; bring to a boil. About 15 minutes after lowering the heat, whisk the mixture occasionally until the sugar has dissolved and the liquid has thickened into a syrup. Using a slotted spoon, remove the cinnamon sticks from the syrup.
Each piece of toasted bread should have a thin layer of butter applied to one side. In a 9×13-inch baking dish, arrange two rows of shingle bread with the butter side up. Bread should be covered in cheese, raisins, peanuts, cinnamon, nutmeg, and cloves. Over the cheese, add the final 1/4 cup of brown sugar. Cover the entire dish with cinnamon syrup and aluminum foil.
Bake for about 30 minutes in a preheated oven, or until thoroughly done. 15 to 20 minutes should pass before serving.
Cooking test advice
Shop at your neighborhood Mexican market to find bolillo bread. If you can’t find it, you can use 24 ounces of 1-inch-thick-sliced French or Italian bread.
Oaxaca cheese is a semi-hard Mexican cheese with a consistency resembling mozzarella cheese. It’s prepared using cow’s milk and has a creamy, buttery, somewhat salty flavor. Monterey Jack cheese or a shredded Mexican cheese blend may be substituted if it is unavailable.