capirotada

Capirotada, or Mexican Bread Pudding, is made with layers of crusty bread, raisins, bananas, almonds and cheese all soaked in sweetened cinnamon milk!

Capirotada (Mexican Bread Pudding)

oil (for greasing)

bread

milk

(8-ounce) cone piloncillo ((or 1 1/4 cup dark brown sugar))

cinnamon

cloves

bananas,

raisins

almonds

cheese cheese

Preheat the oven to 350°F. Grease a 9x13-inch baking dish (or a dish that&#39;s slightly bigger) with oil or butter. Set aside.

Place the cubed bolillo bread onto a large baking sheet. Bake it for 5 minutes so that bread become a little toasted and dried out. Remove it from oven and set aside.

Add the milk, piloncillo, cinnamon sticks, and cloves to a large pot over medium-high heat. Whisk it together and bring it to a gentle boil.

Reduce the heat to low and simmer it for 10 minutes, uncovered, whisking occasionally. Remove it from the heat and discard the cinnamon sticks and cloves.

Assemble the capirotada by spreading half of the toasted bread in a single layer in the prepared baking dish. Top it with all of the banana slices, half of the raisins, half of the sliced almonds and half of the shredded cheese. Repeat the process with the remaining ingredients to make one more layer.

Carefully pour the sweetened milk all over the capirotada, paying close attention to the bread on the edges.

Cover the dish with aluminum foil and bake for another 15 minutes, then remove the foil and bake it uncovered for 15 more minutes.

Remove it from the oven, let it cool for 5 minutes, and serve warm. Or let it cool completely, cover and refrigerate, and serve cold.

This recipe for capirotada was adapted from the capirotada that I enjoyed when I worked at La Poblano in Houston, Texas!

Capirotada(Mexican Bread Pudding)

water

orange

oz piloncillo cones or dark brown sugar

anise

butter (plus more for greasing)

pecans (chopped, optional)

almonds (chopped, optional)

peanuts (more traditional)

monterey jack or another melting cheese (shredded, not traditional)

panela or cotija cheese (crumbled, more traditional)

The night before, slice the bolillos into 1/2 inch to 3/4 inch slices and let sit out overnight.

 Next day, preheat oven to 375º F. Generously grease a 9×13 (Or 9 inch round cake pan) baking dish with butter. Set aside.

Heat the water, orange juice, zest, Piloncillo(sugar), cloves, cinnamon sticks, and anise in a pot over medium heat, stirring until sugar is dissolved. Add raisins and let simmer for 5 minutes without stirring.

Spread the butter onto both sides of each slice of bread and arrange on baking sheet. Bake in preheated oven for 5 minutes, or until golden brown. Turn over and bake the other side for 5 minutes.

Line the base of the ovenproof dish with half the toast. Sprinkle over half of the cheese(both kinds) and nuts. If adding coconut, add some shredded coconut to each layer. Remove and discard cinnamon sticks and cloves from piloncillo syrup. Spoon 1/2 of raisin mix over toast. Repeat another layer, cover with foil paper and bake for 20 minutes or until warm and cheese has melted. 

Directions:

Transform stale bolillos into an impressive Lenten dessert with sweet piloncillo syrup and plenty of melted cheese.

piloncillo

cinnamon stick, preferably canela

eggs

stale bolillos,

queso Oaxaca, shredded, divided

Tbsp. unsalted butter,

Vanilla ice cream,

To a small pot over high heat, add the piloncillo, cinnamon stick, and 1½ cups of water and bring to a boil. Turn the heat to medium-low and simmer until reduced by one quarter, about 40 minutes. Discard the cinnamon stick and set aside to cool, then whisk in the eggs until smooth. Set the syrup aside.

Meanwhile, position a rack in the center of the oven and preheat to 350°F.

To a medium bowl, add the bolillo cubes, three-quarters of the cheese, the raisins, and almonds. Pour over the syrup and toss until evenly coated. Transfer to an 8-inch square baking dish, sprinkle with the remaining cheese, and dot with the butter. Cover with foil and bake until the pudding is bubbling and the cheese is melted, about 10 minutes. Uncover and continue baking until the cheese is lightly browned, about 12 minutes more.

Scoop into bowls and serve with ice cream if desired.

Capirotada is a Mexican Bread Pudding with layers of bread, various toppings, and covered in a brown sugar syrup.

Capirotada Recipe

French Baguette ((1 inch slices))

Butter (melted)

Water

Piloncillo (or substitute dark brown sugar)

Cinnamon Sticks

Cloves

Whole Peppercorns

¼ White Onion

Aged Cotija (or Manchego Cheese- Shredded)

Peanuts

Raisins

Bananas

Sweetened Condensed Milk

Sprinkles

Preheat oven to 350° F. Slice the French Baguette into 1-inch slices. Place the slices on a large baking sheet and bake for 10-15 minutes or until browned on both sides. Flip each piece of bread over at around the 8 minute mark.

Add Water, Piloncillo or Brown Sugar, Cinnamon Sticks, Cloves, Whole Peppercorns, quarter of a white onion to a small pot. Bring to a boil and simmer until the sugar has completely dissolved. Strain the syrup and set the liquid aside.

Add a small amount of water to the bottom of the pot and place the steamer insert inside.

Melt butter in a small skillet. Dip each piece of toasted baguette in the melted butter and place in the steamer pot in a single layer.

Sprinkle some of the shredded cheese, peanuts, raisins, and bananas. You want to have enough toppings to make about 5 layers. Drizzle some sweetened condensed milk and a full ladle of the piloncillo syrup on each layer.

Continue repeating the layers of bread and toppings, ensuring the bread is saturated with the syrup.  Add any remaining syrup, toppings, and sweetened condensed milk at the very top.

Place the lid on the pot and heat over medium-high heat until the water begins to boil. Once boiling reduce heat to a simmer, and cook for 30 minutes.  All of the syrup should be absorbed into the bread.

Serve the Capirotada warm and you can add some rainbow sprinkles.

https://www.youtube.com/watch?v=QwvjZQH77PE

Capirotada is a Mexican Bread Pudding with layers of bread, various toppings, and covered in a brown sugar syrup. This traditional Mexican dessert is commonly served during Lenten season and Easter. 

This Mexican bread pudding can be made many different ways, and with various toppings. Most families have a recipe passed down from generations. If this is your first time making Capirotada or want to try making it this way, I would be honored for you to use my family's recipe, thank you!

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