Home

Recipes

Kitchen Essentials

Contact

Print

Save

Capirotada (Mexican Bread Pudding)

prep:

10 min

cook:

30 min

Traditional Mexican Bread Pudding served around Lent.

12 servings

US

original

metric

Picture for Capirotada (Mexican Bread Pudding)

12 servings

US

original

metric

Ingredients

Directions

Ingredients

6 bolillo, or any loaf bread, cut into 1-2 inch thick slices

3 piloncillo, or 2 cups brown sugar

3 stick cinnamon

1 tsp cloves

1 orange, just the peel

1 cup peanuts, salted

1 cup raisins

½ cup pecans, chopped

½ cup almonds, slivered

1 cup queso fresco, crumbled

½ cup coconut shredded

4 cup water

6 tbsp butter

½ cup sweetened condensed milk

Get ingredients with

Directions

Directions

Ingredients

6 bolillo, or any loaf bread, cut into 1-2 inch thick slices

3 piloncillo, or 2 cups brown sugar

3 stick cinnamon

1 tsp cloves

1 orange, just the peel

1 cup peanuts, salted

1 cup raisins

½ cup pecans, chopped

½ cup almonds, slivered

1 cup queso fresco, crumbled

½ cup coconut shredded

4 cup water

6 tbsp butter

½ cup sweetened condensed milk

Get ingredients with

Step 1

Slice the bolillo bread into thick slices, let dry up overnight, OR place in a 300 degree oven for 25-35 minutes, tossing halfway through to help toast up evenly.

6 bolillo, or any loaf bread, cut into 1-2 inch thick slices

Step 2

To a large sauce pan, add the water, piloncillo, cinnamon sticks, cloves and the orange peel. Let it come to a boil until the piloncillo is completely dissolved. Once dissolved, let simmer for an extra 5 minutes. Then let cool down & strain out the syrup.

3 piloncillo, or 2 cups brown sugar

3 stick cinnamon

1 tsp cloves

1 orange, just the peel

4 cup water

Step 3

Get a baking dish and spread the bottom all over with butter, about 1 tbsp.

6 tbsp butter

Step 4

To start assembling, add some of the bolillo to the piloncillo syrup, toss to coat then add the bread to the baking dish in an even layer.

Step 5

After the first layer of bread, sprinkle over half of the peanuts, raisins, pecans, almonds, shredded coconut and the queso fresco.

1 cup peanuts, salted

1 cup raisins

½ cup pecans, chopped

½ cup almonds, slivered

1 cup queso fresco, crumbled

½ cup coconut shredded

Step 6

Finish off the capirotada by soaking the remaining bread in the remaining syrup and layer it on top of the first layer of toppings. Top off with all the remaining toppings, except the queso fresco, reserve it for garnish when serving.

Step 7

Pour over any remaining syrup onto the bread, add little pats of butter on top, about 5 tablespoons. Drizzle over with Sweetened condensed milk if using.

½ cup sweetened condensed milk

Step 8

Cover with aluminum paper and bake at 350 degrees for 25-30 minutes. Bake covered for 20 minutes, then uncovered for the remaining time. Go for 35-40 minutes if you'd like a toastier bread pudding.

Step 9

To serve, scoop into bowls, top off with more sweetened condensed milk and more crumbled queso fresco.

Step 10

Enjoy!

Comments

Name

Save Name

Add a Comment

Post Comment

© 2022 Freddsters. All rights reserved

This site was built using provecho.

Join Provecho