Capirotada (Mexican Bread Pudding)
User Reviews
4.8
Capirotada (Mexican Bread Pudding)
Description
Capirotada involves toasting sliced bolillo bread to dry it slightly before layering in a greased roasting dish. A milk syrup is cooked with piloncillo, cinnamon sticks, and cloves to infuse deep caramelized sweetness and warm spice, then strained. Layers of bread, banana slices, raisins, toasted almonds, and melty Oaxaca cheese alternate in the dish before being soaked with the sweetened milk mixture. Baking allows the bread to absorb the milk syrup, softening it and blending the textures and flavors. The cheese melts and adds a mild savory contrast to the sweetness of the bananas, raisins, and piloncillo syrup. The dish is traditionally served warm and can be garnished with colorful sprinkles for celebratory occasions.
Ingredients
- oil for greasing, or butter
- 4 large bolillo bread rolls cut into 1-inch thick pieces (about 10-12 cups
- 5 cups milk nonfat
- 1 (8-ounce) cone piloncillo (or 1 1/4 cup dark brown sugar)
- 3 cinnamon stick
- 2 whole cloves
- 3 large banana sliced into rounds
- 1 cup raisins
- 1/2 cup almonds sliced
- 2 cups Oaxaca cheese or any melty white cheese like Monterey Jack, Provolone or Mozzarella, shredded
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish (or a dish that's slightly bigger) with oil or butter. Set aside.
- Place the cubed bolillo bread onto a large baking sheet. Bake it for 5 minutes so that bread become a little toasted and dried out. Remove it from oven and set aside.
- Add the milk, piloncillo, cinnamon sticks, and cloves to a large pot over medium-high heat. Whisk it together and bring it to a gentle boil.
- Reduce the heat to low and simmer it for 10 minutes, uncovered, whisking occasionally. Remove it from the heat and discard the cinnamon sticks and cloves.
- Assemble the capirotada by spreading half of the toasted bread in a single layer in the prepared baking dish. Top it with all of the banana slices, half of the raisins, half of the sliced almonds and half of the shredded cheese. Repeat the process with the remaining ingredients to make one more layer.
- Carefully pour the sweetened milk all over the capirotada, paying close attention to the bread on the edges.
- Cover the dish with aluminum foil and bake for another 15 minutes, then remove the foil and bake it uncovered for 15 more minutes.
- Remove it from the oven, let it cool for 5 minutes, and serve warm. Or let it cool completely, cover and refrigerate, and serve cold.
Notes
- If bolillo is unavailable, crusty French bread can substitute well for this recipe.
- Various melty white cheeses like Monterey Jack, Provolone, or Mozzarella can replace Oaxaca cheese.
- Piloncillo can be substituted with dark brown sugar for sweetening if needed.
- Sprinkles are optional but add a festive crunch and color when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 413kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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