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Pueblo Indian Bread Pudding – Capirotado

Pueblo Indian Bread Pudding - Capirotado recipe image
Capirotado is a traditional Mexican dessert with deep roots in Pueblo cuisine, often enjoyed during Lent. This hearty bread pudding combines stale white bread with plump raisins, warm cinnamon, and nutmeg, all soaked in a homemade golden caramel syrup. The standout feature is the layer of sharp cheddar cheese melted between the bread layers, creating a delightful sweet-and-savory contrast. The texture is moist and custard-like, with a sticky, caramelized top. It is a comforting, nostalgic dish perfect for holiday gatherings or as a unique afternoon treat. Simple ingredients transform into a complex, flavorful experience that bridges cultural histories.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 638.4
Dietary: Gluten-free, Vegetarian
Description
Capirotado is a traditional Mexican dessert with deep roots in Pueblo cuisine, often enjoyed during Lent. This hearty bread pudding combines stale white bread with plump raisins, warm cinnamon, and nutmeg, all soaked in a homemade golden caramel syrup. The standout feature is the layer of sharp cheddar cheese melted between the bread layers, creating a delightful sweet-and-savory contrast. The texture is moist and custard-like, with a sticky, caramelized top. It is a comforting, nostalgic dish perfect for holiday gatherings or as a unique afternoon treat. Simple ingredients transform into a complex, flavorful experience that bridges cultural histories.
Ingredients
  • 6 cup White bread, toasted torn in
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165°C). Lightly grease a 1.5-quart casserole dish.
  2. 2
    In a large bowl, combine the torn white bread pieces, raisins, cinnamon, and nutmeg. Set aside.
  3. 3
    In a heavy skillet, heat sugar over low heat, stirring constantly until it melts and turns a deep golden brown, about 20 minutes.
  4. 4
    Remove skillet from heat. Carefully stir in the hot water; the mixture will bubble vigorously.
  5. 5
    Return skillet to low heat and stir for about 5 minutes until the sugar is completely dissolved and the syrup is smooth.
  6. 6
    Pour the warm caramel syrup evenly over the bread mixture. Toss gently to ensure all pieces are thoroughly moistened.
  7. 7
    Spread half of the soaked bread mixture into the bottom of the prepared casserole dish.
  8. 8
    Sprinkle the shredded cheddar cheese evenly over the first layer of bread.
  9. 9
    Top with the remaining bread mixture, pressing down lightly.
  10. 10
    Bake uncovered in the preheated oven for 20 to 25 minutes, until heated through and the top is slightly crispy.
  11. 11
    Let stand for 5 minutes before serving warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 638.4kcal
% Daily Value *
Total Fat 7.7g12%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 1178.4mg50%
Total Carbohydrate 117.6g40%
Dietary Fiber 6.5g26%
Sugars 12.0g
Protein 21.6g44%

* 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: capirotado, bread pudding, mexican dessert, pueblo food, caramel, cheese, raisins, cinnamon, lent, spiced, comfort food, traditional, holiday recipe, stale bread, nutmeg, cheese pudding, slow cook, baking, sweet savory, family recipe
Read it online: https://www.chefs-mate.com/recipe/pueblo-indian-bread-pudding-capirotado/