Capirotada De Norteno
Indulge in the rich, comforting flavors of *Capirotada De Norteño*, a traditional Mexican bread pudding with a bold regional twist. This iconic dessert combines layers of toasted bolillo bread drenched in a fragrant syrup made with piloncillo, cinnamon, and cloves, creating a sweet and spiced base. Topped with a delectable medley of shredded cheddar cheese, raisins, sliced almonds, pecans, dried apricots, and banana slices, each bite offers a delightful blend of textures and flavors. Perfect for festive occasions or as a cozy treat, this dish is baked to golden, bubbly perfection and can be served warm or at room temperature. With its combination of sweet, savory, and nutty notes, this authentic recipe is a celebration of Mexican culinary heritage that will captivate your taste buds.
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Recipe Information
Ingredients
- 6 loaves bolillo bread
- 3 cones piloncillo (Mexican brown sugar cone)
- 4 cups water
- 1 cinnamon stick
- 3 whole cloves
- 2 tablespoons unsalted butter
- 1.5 cups shredded cheddar cheese
- 0.75 cup raisins
- 0.5 cup sliced almonds
- 0.5 cup pecans (halves or chopped)
- 0.25 cup dried apricots (chopped)
- 1 banana (sliced)
Instructions
Preheat your oven to 350°F (175°C).
Slice the bolillo bread into 1/2-inch thick rounds. Arrange the slices on a baking sheet and bake for 10-12 minutes, flipping halfway through, until the bread is toasted and slightly golden.
In a medium saucepan, combine the piloncillo, water, cinnamon stick, and whole cloves. Bring to a boil over medium heat, stirring occasionally, until the piloncillo dissolves completely. Reduce the heat to low and simmer for 10 minutes to create a syrup. Strain the syrup to remove the cinnamon stick and cloves, then set aside.
Grease a 9x13-inch baking dish with 1 tablespoon of butter. Layer one-third of the toasted bread slices at the bottom of the dish. Pour one-third of the piloncillo syrup evenly over the bread.
Sprinkle one-third of the shredded cheddar cheese, raisins, sliced almonds, pecans, dried apricots, and banana slices over the bread layer.
Repeat the layering process two more times, ending with the syrup and toppings on the final layer.
Dot the top with the remaining 1 tablespoon of butter, cut into small pieces.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the Capirotada cool for 10 minutes before serving. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
10569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.9 g | 319% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 14911 mg | 648% | |
| Total Carbohydrate | 1821.2 g | 662% | |
| Dietary Fiber | 78.9 g | 282% | |
| Total Sugars | 474.8 g | ||
| Protein | 306.7 g | 613% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2740 mg | 211% | |
| Iron | 80.5 mg | 447% | |
| Potassium | 5213 mg | 111% | |
*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.
