Capirotada is a deliciously rich Mexican bread pudding that’s traditionally served during Lent and Easter. It’s more commonly made with piloncillo (Mexican brown sugar).
This capirotada recipe features buttered bread layered with cozy spices, brown sugar, raisins, peanuts, and Oaxaca cheese.??
What Is Capirotada?
Capirotada is Mexican bread pudding. It?s traditionally served during the Lenten period and served on Good Friday. The basic recipe dates back to the 15th-century.?
How to Make Capirotada
You?ll find the full, step-by-step recipe below — but here?s a brief overview of what you can expect when you make homemade capirotada:
- Make a syrup with water, brown sugar, and cinnamon sticks.
- Butter each slice of bread.?
- Layer the ingredients according to the detailed instructions in Step 3.?
- Cover with aluminum foil and bake until cooked through.?
How to Store Capirotada
Store the capirotada covered with foil or in an airtight container in the refrigerator for up to four days. Reheat in the oven until the dessert is warmed through.?
Can You Freeze Capirotada?
Yes, you can freeze capirotada pudding for up to three months. Bake it in a foil pan if you plan to freeze it. Allow it to cool, then wrap the whole thing tightly in a layer of storage wrap and at least one layer of foil. Thaw in the refrigerator overnight.?
Ingredients
- 3 cups water
- 2 ¼ cups packed light brown sugar, divided
- 2 cinnamon sticks
- 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces)
- ½ cup butter, softened
- 3 cups shredded Oaxaca cheese (about 12 ounces)
- 2 cups peanuts
- 1 cup raisins
- ¼ teaspoon ground cinnamon, or to taste
- ¼ teaspoon ground nutmeg, or to taste
- 1/8 teaspoon ground cloves, or to taste
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
Step 3
Spread a thin layer of butter onto one side of each toasted bread slice. Shingle bread, butter-side up, to make two rows in a 9×13-inch baking dish. Sprinkle cheese, raisins, peanuts, cinnamon, nutmeg, and cloves over bread. Sprinkle remaining remaining 1/4 cup brown sugar over the cheese. Pour cinnamon syrup over entire dish; cover with aluminum foil.
Step 4
Bake in the preheated oven until cooked through, about 30 minutes. Cool for 15 to 20 minutes before serving.
Editor’s Note:
This recipe was tested in our test kitchen in June 2023 and was updated to use bolillo bread and Oaxaca cheese.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 271 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat6g | 29% |
Cholesterol26mg | 9% |
Sodium281mg | 12% |
Total Carbohydrate38g | 14% |
Dietary Fiber1g | 3% |
Total Sugars22g | |
Protein7g | |
Vitamin C0mg | 1% |
Calcium141mg | 11% |
Iron1mg | 8% |
Potassium122mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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