Capirotada is a deliciously rich Mexican bread pudding thats traditionally served during Lent and Easter Its more commonly made with piloncillo Mexican brown sugar
Prep Time
15 mins
Dificult
Medium
Servings
1 hr 15 mins
Ingredients
Instructions
Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C).
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Combine water
2 cups brown sugar
and cinnamon sticks together in a saucepan; bring to a boil.
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Reduce heat and simmer
stirring occasionally
until sugar is dissolved and liquid has reduced into a syrup
about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
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Spread a thin layer of butter onto one side of each toasted bread slice
and sprinkle with cinnamon
nutmeg
and cloves.
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Shingle bread
butter-side up
to make two rows in a 9x13-inch baking dish.
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Sprinkle cheese
raisins
peanuts
cinnamon
nutmeg
and cloves over bread. Sprinkle remaining remaining 1/4 cup brown sugar over the cheese. Pour cinnamon syrup over entire dish; cover with aluminum foil.
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Bake in the preheated oven until cooked through
about 30 minutes. Cool for 15 to 20 minutes before serving.
Dotdash Meredith Food Studios
Editor's Note:
This recipe was tested in our test kitchen in June 2023 and was updated to use bolillo bread and Oaxaca cheese.
Test Kitchen Tips
Look for bolillo bread at your local Mexican market. If you cannot find it
you can substitute 24 ounces French bread or Italian bread
sliced ½-inch thick.
Oaxaca cheese is a semi-hard Mexican-style cheese that is similar to mozzarella cheese in texture. It is made from cow’s milk and has a rich- buttery flavor that is slightly salty. If you can’t find it
