Capirotada (Bread Pudding) Muffins
User Reviews
5
Capirotada (Bread Pudding) Muffins
Description
Capirotada (Bread Pudding) Muffins combine slices of toasted bolillo bread infused with a piloncillo syrup scented with cinnamon, cloves, and orange. The traditional syrup soaks into the bread, enriched by tart golden raisins and the mild creaminess of queso Oaxaca. Toasted pecans add a crunchy contrast to the soft, syrupy muffins. The individual muffin form makes this a practical way to serve this classic Mexican dessert with consistent portions. The recipe involves layering the bread, cheese, raisins, nuts, and syrup twice in each muffin cup to ensure even soaking.
The syrup preparation includes a simmer and extended steeping off heat to infuse the citrus and spices fully. Toasting the bread slices before assembly sets a structural base that absorbs syrup without becoming mushy. Baking the muffins covered with sprayed foil locks in moisture.
These muffins are well suited for sharing or for serving at gatherings, and the mix of sweet syrup and cheese layers delivers the intended balance found in traditional capirotada.
You can substitute pecans with peanuts or any nut preferred to match your taste or availability.
Ingredients
- 1 bolillo large, or French roll
- 3 cups water
- 7 ounces piloncillo or packed dark brown sugar
- 1 cinnamon stick
- 4 clove whole
- orange zest from 1 and 2 tablespoons fresh juice
- 1/2 cup golden raisins
- 1 ½ cup queso Oaxaca or cheese of choice, shredded
- 1/2 cup pecans roughly chopped and toasted
- 1 tablespoon butter or spray butter
- grajea sprinkles
Instructions
- Cut roll in ½ inch slices and butter both sides, layer on a baking sheet and bake for 3 minutes on each side, until lightly toasted and dry. Remove and cool.
- Combine water, piloncillo, cinnamon sticks, cloves, orange zest, and juice in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep, covered for 2 hours. Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside.
- Preheat oven to 350 degrees F.
- Grease 8 cups of a muffin pan with non-stick spray, evenly distribute ingredients in each muffin cups: half of the toasted bread, half of the raisins, half of the cheese, half of the pecans, and about ¼ cups of syrup evenly over ingredients. Wait 10 minutes and layer another half of the bread, raisins, cheese, pecans, and syrup evenly over ingredients. Before baking let set for another 15 minutes.
- Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake 30 minutes, uncover and bake until cheese is golden brown about 10 minutes more.
- Serve warm, and with sprinkles (grajea) on top.
Notes
- Substitute pecans with peanuts or preferred nuts for a different texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 27025 kcal
% Daily Value*
| Calories | 270.25kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 5.79g | 12% |
| Fat | 11.67g | 18% |
| Saturated Fat | 4.26g | 21% |
| Cholesterol | 19.55mg | 7% |
| Sodium | 233.94mg | 10% |
| Potassium | 163.97mg | 3% |
| Fiber | 1.36g | 5% |
| Sugar | 31.12g | 62% |
| Vitamin A | 236.61IU | 5% |
| Vitamin C | 2.42mg | 3% |
| Calcium | 166.39mg | 17% |
| Iron | 1.91mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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