Capirotada (Mexican Bread Pudding)
User Reviews
4.9
Capirotada (Mexican Bread Pudding)
Description
Capirotada combines layers of toasted bolillo bread, sweet raisins, and shredded cheese soaked in a spiced piloncillo syrup flavored with cinnamon sticks and cloves. The bread slices are buttered and toasted before being layered multiple times with the raisins, cheese, and syrup. The syrup is simmered to concentrate flavors then strained to remove spices before assembly.
The dish bakes covered and benefits from soak periods between layers to allow the bread to absorb syrup, resulting in a moist, custardy texture without using eggs or milk. The balance of sweet syrup and melted sharp cheese creates a distinctive flavor profile that is characteristic of this Mexican dessert.
Capirotada is served warm or at room temperature, with some preferring it slightly cooled to avoid the heat of melted cheese. When preparing, using a baking dish that can catch any drips is advisable. It stores well refrigerated and can be gently reheated or enjoyed cold.
Allowing adequate soaking time between layers and cooling the baked pudding before storing are key steps to preserving texture. Leftovers keep in the fridge for several days and freeze well for longer storage.
Ingredients
- 4 bolillo roll or French roll
- 4 1/2 cups water
- 12 ounces piloncillo or 1½ cups packed dark brown sugar
- 4 cinnamon stick
- 6 clove whole
- 3 cups cheese Longhorn Cheddar, Colby, or cheese of your choice, shredded
- 1 cup raisins
- 4 tablespoons butter or spray butter
Instructions
- Preheat oven to 350 degrees F.
- Cut rolls 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, and cloves 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.
- Spray 8 x 10 ½” baking dish with non-stick spray, layer ingredients in the following order: a third of the toasted bread, third of the raisins, third of the cheese, and 1 1/2 cups syrup evenly over cheese. Wait 15 minutes and layer another third of the bread, raisins, cheese, and 1 1/2 cups syrup evenly over cheese. Let soak for another 15 minutes, and again top with the remaining bread, raisins, cheese, and syrup evenly over bread. Before baking let set for another 15 minutes.
- Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake 40 minutes, uncover and bake until cheese is golden brown about 10 to 15 minutes more. Serve warm.
Notes
- Store capirotada covered in the fridge for up to 5 days; it can be frozen for up to 3 months.
- Let the pudding cool before transferring to airtight containers to preserve texture.
- Allow each layering step to soak for 15 minutes to achieve a soft, custardy texture.
- Use a baking sheet lined with parchment under the dish to catch drips during baking.
- Serve warm, at room temperature, or cold according to preference, but be cautious with just-baked heat due to melted cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 69g | 23% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 48mg | 16% |
| Sodium | 472mg | 20% |
| Potassium | 189mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 256mg | 26% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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