Mexican Bread Pudding (Capirotada)

Name: Mexican Bread Pudding (Capirotada)
Prep time: 25 min
Cook time: 45 min
Yield: 8
Cuisine: Mexican,
Ingredients: 8 tbsps (1 stick) butter softened, divided; 4 bolillo rolls cut into 1/2-inch slices (about 18 slices); 2 cups water; 8 oz piloncillo (panela), coarsely chopped; 2 tsps grated orange peel; 3 McCormick® Cinnamon Sticks; 3 McCormick® Cloves, Whole; 1 tsp El Guapo Anise Seed; 1/2 cup raisins divided; 1/2 cup unsalted dry roasted peanuts coarsely chopped, divided; 1 1/2 cups crumbled queso fresco divided

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 a... Read More Read Less

25m

PREP TIME

45m

COOK TIME

425

CALORIES

11

INGREDIENTS

Ingredients 8 Servings

8 tablespoons (1 stick) butter, softened, divided
4 bolillo rolls, cut into 1/2-inch slices (about 18 slices)
2 cups water
8 ounces piloncillo, (panela), coarsely chopped
2 teaspoons grated orange peel
3 McCormick® Cinnamon Sticks
3 McCormick® Whole Cloves
1 teaspoon El Guapo® Anise Seed (Anise en Grano)
1/2 cup raisins, divided
1/2 cup unsalted dry roasted peanuts, coarsely chopped, divided
1 1/2 cups crumbled queso fresco, divided Substitutions available
- shredded Monterey Jack cheese, divided

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 Meanwhile, mix water, piloncillo, orange peel, cinnamon sticks, cloves and anise seeds 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.
3 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.
4 Bake 25 minutes or until bread is slightly softened and syrup is bubbling.