Traditional Capirotada Recipe (Mexican Bread Pudding)
Capirotada, a Mexican bread pudding, is a classic dessert, especially popular during Lent. This dish is prized for its blend of flavors: sweet piloncillo syrup, warm cinnamon, and a hint of clove spice. Raisins, peanuts, and Monterey Jack cheese add texture and depth, while toasted bolillo or French bread forms the base. Whether you’re new to capirotada or looking to relive fond memories of family gatherings, you’ll love this recipe.
Ingredients
6 cups water
3 cones of piloncillo (see tips for alternatives)
3 Mexican cinnamon sticks
3 whole cloves
1 cup raisins
1/2 cup roasted and salted peanuts
12 thick slices of bolillo or French bread (about 1/3 inch thick; see note for substitutes)
2 cups shredded Monterey Jack cheese
Preparation and cooking steps
Step 1: Prepare the piloncillo syrup
Begin by preparing a rich, spiced syrup that will form the base of the capirotada. In a medium saucepan, combine 6 cups of water with the piloncillo cones, cinnamon sticks, and whole cloves. Place the saucepan over medium-high heat. Stir occasionally to help dissolve the piloncillo as the mixture heats.
Let the syrup simmer until it begins to thicken. This should take 10 to 15 minutes, during which the flavors of the cinnamon and cloves will infuse the syrup. Once the piloncillo has completely dissolved and the syrup has thickened slightly, remove the pot from the heat and set it aside. Allowing the syrup to cool a little will make it easier to pour over the bread layers later.
Step 2: Toast the bread
Bread is the base of this pudding, and toasting it adds a layer of flavor and helps it withstand the syrup better. Preheat the oven to 175°C (350°F). Place the slices of French bread or roll on a baking sheet, making sure they don’t overlap.
Toast the bread slices in the preheated oven for about 15 to 20 minutes, or until golden brown and slightly crispy. This step is essential, as the toasted bread absorbs the syrup without becoming soggy.
Step 3: Prepare the baking dish
To prevent sticking, spray the bottom of a 23×23 cm deep baking tin with cooking spray. A 23×23 cm tin is ideal for this recipe, but you can use a slightly larger one if needed. This tin will accommodate all the bread layers, syrup, and toppings.
Step 4: Layer the ingredients
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