Mexican Bread Pudding (Capirotada)

This Mexican bread pudding is typically served during the Lenten period. It is prepared with slices of bolillos, a small bread roll, layered with nuts, fruit, cheese and a spiced syrup. It is traditionally served as a dessert, however the addition of savory roasted peanuts and queso fresco also makes it a delicious breakfast or brunch dish.

Ingredients
Serves: 8
Directions
25 mins Prep time 45 mins Cook time
25 mins Prep time
45 mins Cook time
  • Preheat oven to 350°F. Coat bottom of large shallow baking pan with 1 tablespoon of the softened butter. Using only the center-cut bread slices, arrange bread in single layer on baking pan. Brush both sides of bread with 6 tablespoons of the remaining softened butter. Bake 20 minutes or until lightly toasted, turning bread over after 10 minutes. Cool slightly.

  • Meanwhile, mix water, piloncillo, orange peel, cinnamon sticks, anise seeds and cloves in heavy-bottomed 3-quart saucepan. Cook on medium heat 5 minutes, stirring to dissolve piloncillo. Bring to boil on medium-high heat. Boil 20 minutes or until syrup thinly coats a spoon. Strain and set aside.

  • Coat 13x9-inch baking dish with remaining 1 tablespoon softened butter. Arrange 9 slices of bread in single layer in bottom of baking dish. Gradually pour 1/2 of the warm syrup over bread slices, allowing some of syrup to be absorbed by the bread before adding more syrup. Sprinkle 1/2 of the raisins, peanuts and cheese over top. Repeat layering with remaining bread slices, warm syrup, raisins, peanuts and cheese. Cover with foil.

  • Bake 25 minutes or until bread is slightly softened and syrup is bubbling.

Cooking tip

• Mexican bolillo rolls are similar to baguettes; however, they are shorter in length, oval in shape and have a crunchy crust and a soft inside crumb. Bolillos can be found in Latin markets and bakeries. If unavailable, substitute 8 ounces French bread, cut into 1/2-inch slices (about 18 slices).

• Piloncillo, also known as panela, is made by boiling unrefined cane sugar and pressing into solid form, usually a cone shape. It tastes very similar to brown sugar with a molasses flavor (even though it does not contain molasses). Substitute 1 cup packed dark brown sugar and 1 tablespoon molasses for each 8-ounce cone of piloncillo.

Nutrition information

(Amount per serving)

  • 425Calories: 425Cholesterol: 46mg
  • Sodium: 268mgProtein: 9g
  • Total Fat: 21gSaturated Fat: 11g
  • Fiber: 2gCarbohydrate: 50g

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