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Capirotada – Mexican Bread Pudding

Capirotada - Mexican Bread Pudding recipe image
Capirotada is a beloved Mexican dessert that transforms stale bread into a rich, comforting treat. This savory-sweet bread pudding features layers of toasted bolillo or raisin bread soaked in a warm syrup of piloncillo or brown sugar, cinnamon, and cloves. Topped with plump raisins, crunchy walnuts, and melted Monterey Jack and colby cheeses, it offers a delightful contrast of textures and flavors. The sweet spice syrup infuses the bread, while the cheese adds a subtle salty depth. It is a perfect centerpiece for holiday tables, particularly during Holy Week, or as a unique dessert for any gathering. Simple to assemble yet incredibly satisfying, this dish brings warmth and tradition to your kitchen.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 643.1
Dietary: Gluten-free, Vegetarian
Description
Capirotada is a beloved Mexican dessert that transforms stale bread into a rich, comforting treat. This savory-sweet bread pudding features layers of toasted bolillo or raisin bread soaked in a warm syrup of piloncillo or brown sugar, cinnamon, and cloves. Topped with plump raisins, crunchy walnuts, and melted Monterey Jack and colby cheeses, it offers a delightful contrast of textures and flavors. The sweet spice syrup infuses the bread, while the cheese adds a subtle salty depth. It is a perfect centerpiece for holiday tables, particularly during Holy Week, or as a unique dessert for any gathering. Simple to assemble yet incredibly satisfying, this dish brings warmth and tradition to your kitchen.
Ingredients
  • 4 cup Boiling water
  • 2 cup Brown sugar
  • 1 Whole Clove
  • 1 Stick Cinnamon
  • 1/4 cup Butter
  • 1 Loaf Raisin bread-cut in 1"
Directions
  1. 1
    Preheat your oven to 350&# 194;°F (175ðC). Butter a large 9x13 inch baking dish.
  2. 2
    In a medium saucepan, combine boiling water, brown sugar, whole clove, cinnamon stick, and butter.
  3. 3
    Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 5 minutes to create a light syrup, then remove from heat and discard the clove and cinnamon stick.
  4. 4
    Cut the raisin bread into 1-inch cubes. Spread them on a baking sheet and toast in the oven for 10-15 minutes until the edges are slightly crusty and dry. Remove and let cool.
  5. 5
    Rinse 1 cup of raisins in hot water to plump them up, then drain thoroughly.
  6. 6
    In the prepared baking dish, create a layer of half the toasted bread cubes.
  7. 7
    Sprinkle half the raisins, half the chopped walnuts, and half of the shredded Monterey Jack and colby cheeses over the bread.
  8. 8
    Repeat the layers with the remaining bread, raisins, walnuts, and cheese.
  9. 9
    Pour the warm syrup evenly over the entire dish, ensuring the bread absorbs the liquid.
  10. 10
    Bake uncovered for 30-35 minutes, or until the top is golden brown and the pudding is set.
  11. 11
    Let stand for 10 minutes before serving. Serve warm or at room temperature.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 643.1kcal
% Daily Value *
Total Fat 8.7g14%
Saturated Fat 5.2g26%
Cholesterol 21.5mg8%
Sodium 128.6mg6%
Total Carbohydrate 151.7g51%
Dietary Fiber 11.6g47%
Sugars 134.8g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mexican, dessert, bread pudding, capirotada, lent, holiday, cheese, raisins, walnuts, cinnamon, spiced, baking, comfort food, vegetarian, traditional, holy week, stale bread, layered, hot dish, family recipe
Read it online: https://www.chefs-mate.com/recipe/capirotada-mexican-bread-pudding/