Capirotada - Mexican Bread Pudding
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Capirotada - Mexican Bread Pudding
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Capirotada, also known as Capirotada de Vigilia, is a traditional Mexican dish similar to bread pudding, often enjoyed during the Lenten period, especially on Good Friday.
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Ingredients
- 3 bolillo bread
- 60 g melted butter
- 400 ml water
- ½ cup double cream or heavy cream
- 200 g dark brown sugar
- 3 ticks cinnamon
- 5 cloves
- 1 cup raisins
- ½ cup sliced almonds
- 1 apple
- 40 g butter (cut in small cubes)
- 50 g feta cheese (crumbled)
- 100 g cheddar cheese (grated)
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the stale bolillo bread into thick slices and spread softened butter on both sides. Bake for 5 minutes, then flip the slices and bake for another 5 minutes or until they turn golden on the edges and become dry.
- Remove from the oven and let them cool. Cut them into chunks before using. If your bread is fresh, it's best to let it dry out for a few days or until it becomes quite dry. However, if you need to use it right away, you can cut it into thick slices and dry it for a few minutes in a low-temperature oven.
- In a saucepan, combine water, double cream, dark brown sugar, cinnamon sticks, and cloves. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved.
- Remove the saucepan from heat and let the syrup cool slightly.
- In a baking dish, layer half of the bolillo bread slices, and pour half of the warm syrup over, ensuring they are well-soaked.
- Sprinkle on raisins, half of the cheeses, sliced almonds, and apples.
- Soak the other half of the bread with the rest of the syrup and layer them on top of the apples.
- Dot the top of the pudding with cubes of butter, rest of the crumbled feta cheese, and grated cheddar cheese.
- Bake the capirotada in the preheated oven for about 30-40 minutes, or until the pudding is golden and bubbly.
- Remove from the oven and let it cool slightly before serving.
Equipments used:
Notes
- Use stale bread for the best texture. If your bread is not stale, you can dry it out in a low-temperature oven for a few minutes.
- Ensure the bread slices are evenly soaked in the syrup mixture to prevent dry spots in the pudding.
- Remember to discard cinnamon sticks and cloves before pouring the syrup over the bread.
- Keep an eye on the baking time to prevent the pudding from becoming too dry or soggy. Bake until golden and slightly crispy on top.
- Capirotada is best enjoyed warm, but you can also serve it at room temperature for a delicious dessert or snack.
- Customize your capirotada with a variety of nuts and dried fruits like almonds, raisins, apples, or bananas for texture and flavor contrast.
Nutrition Information
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Calories
536kcal
(27%)
Carbohydrates
123g
(41%)
Protein
22g
(44%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
62mg
(21%)
Sodium
1156mg
(48%)
Potassium
462mg
(13%)
Fiber
7g
(28%)
Sugar
34g
(68%)
Vitamin A
699IU
(14%)
Vitamin C
2mg
(2%)
Calcium
268mg
(27%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 123g | 41% |
| Protein | 22g | 44% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 1156mg | 48% |
| Potassium | 462mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 34g | 68% |
| Vitamin A | 699IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 268mg | 27% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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