Capirotada Bread Pudding
Indulge in the comforting warmth of Capirotada Bread Pudding, a traditional Mexican dessert brimming with layers of bold flavors and unique textures. This sweet and spiced treat combines toasted slices of bolillo or French bread with a rich piloncillo syrup infused with cinnamon and cloves, perfectly complemented by melty cheese, juicy raisins, crunchy nuts, and optional sliced bananas. Baked to golden perfection, each bite delivers a delightful harmony of sweet, savory, and aromatic notes. Perfect for festive occasions or a cozy family dessert, this easy-to-make bread pudding celebrates cultural tradition while satisfying all your dessert cravings. Serve it warm and let its irresistible charm steal the show at your table!
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Recipe Information
Ingredients
- 6 pieces, sliced Bolillo bread (or French bread)
- 3 tablespoons Vegetable oil or melted butter
- 1.5 cups, packed Piloncillo (or dark brown sugar)
- 3 cups Water
- 2 Cinnamon sticks
- 5 Cloves
- 1 cup Shredded cheese (like Monterey Jack or queso fresco)
- 0.5 cup Raisins
- 0.5 cup, chopped Pecans or peanuts
- 2 Sliced bananas (optional)
Instructions
Preheat your oven to 350°F (175°C).
Lightly toast the bread slices by brushing them with vegetable oil or melted butter and placing them on a baking sheet. Bake them for 5-7 minutes per side, or until golden brown. Set aside.
In a medium saucepan, combine the piloncillo, water, cinnamon sticks, and cloves. Bring to a boil over medium heat, stirring occasionally until the piloncillo dissolves. Reduce heat and simmer for 10 minutes to form a syrup. Strain the syrup to remove the cinnamon sticks and cloves, then set it aside.
Grease a 9x13-inch baking dish. Place a layer of toasted bread slices at the bottom of the dish.
Sprinkle a portion of the shredded cheese, raisins, nuts, and optional sliced bananas over the bread layer. Repeat the layering process until all ingredients are used or the dish is full, finishing with a layer of bread on top.
Slowly pour the warm syrup evenly over the layered dish, allowing it to soak into the bread. Press down gently with a spatula to ensure the syrup is absorbed throughout the layers.
Cover the dish with aluminum foil and bake for 20 minutes. Then, uncover and bake for an additional 10 minutes, or until the top is lightly browned and bubbly.
Let the Capirotada cool slightly before serving. Serve warm, and enjoy this sweet and spiced traditional dessert!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 51.2 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 327 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
