Capirotada translates to “Bread Pudding” in English.

Discover the Delight of Capirotada: A Mexican Bread Pudding

Savor the traditional flavors of Capirotada, a delightful Mexican bread pudding. This sweet dish combines layers of bread and syrup, topped with nuts and cheese, creating a unique blend of textures and flavors. It’s not just a treat; it carries deep cultural significance.

Why Make This Recipe

Capirotada brings warmth and comfort to your dining table. It’s perfect for special occasions or as a lovely dessert after a family meal. Not only is it delicious, but it also uses everyday ingredients, making it accessible for everyone. Plus, this bread pudding makes a memorable dessert that can fascinate your guests.

How to Make Capirotada

Ingredients:

• 6 Bolillo (hard rolls, sliced)
• 2 cones of Piloncillo
• 1 stick of Cinnamon
• 3 Cloves
• Juice of 1 Orange
• Zest of 1 Orange
• 1/2 liter of Water
• 100 ml Tequila
• 100 g Walnuts
• 100 g Peanuts (chopped and toasted)
• 100 g Raisins
• 250 g Cheese (Queso canasto)
• 2 cups Oil (for frying)

Step by Step:

1. Place the piloncillo in a saucepan with the water.
2. Add the cinnamon stick, cloves, and orange zest.
3. Cook for 20 minutes or until it forms a light syrup.
4. Strain and let cool. Set aside.
5. Fry the bolillos in very hot oil until lightly browned.
6. Drain on paper towels.
7. Add the tequila to the syrup and mix with a whisk. Reserve.
8. Layer the fried bread, covering each piece with syrup.
9. Add a bit of walnuts, peanuts, and raisins on top.
10. Repeat the process to form two more layers.
11. Sprinkle cheese on top of the final layer. Bake at 160°C (320°F) for 15 minutes, uncovered. Serve warm.

How to Serve Capirotada

Serve Capirotada warm, allowing guests to enjoy its sweet and savory flavors. Pair it with a scoop of vanilla ice cream or a drizzle of cream for an extra special touch. It makes a wonderful end to any meal, showcasing a blend of cultural heritage and comfort food.

How to Store Capirotada

Let Capirotada cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to three days. You can reheat individual portions in the microwave or in the oven.

Tips to Make Capirotada

• Use stale bolillo for better texture. It helps soak up the syrup without becoming too mushy.
• Feel free to experiment with other nuts or dried fruits based on your preference.
• Enjoy it slightly warm for the best flavor experience.

Variations

You can transform this recipe by using different types of bread, like brioche or sourdough, to create unique flavor combinations.

FAQs

1. Can I make Capirotada without tequila?
Yes, you can skip the tequila or replace it with another liquid like orange juice for a non-alcoholic version.

2. How long can I keep Capirotada in the fridge?
Capirotada can last up to three days in the fridge when stored properly.

3. Is Capirotada gluten-free?
Traditional Capirotada is not gluten-free, but you can use gluten-free bread if necessary.

Discover more delicious recipes like High Protein Chicken Salad or Crispy Garlic Chicken Fried Rice for joyful cooking experiences.

Capirotada

Savor the traditional flavors of Capirotada, a delightful Mexican bread pudding layered with syrup, nuts, and cheese, perfect for special occasions.

Servings 8 servings

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

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Ingredients

  

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For the syrup

• 2 cones Piloncillo
• 1 stick Cinnamon
• 3 pieces Cloves
• 1 Juice Juice of 1 Orange
• 1 Zest Zest of 1 Orange
• 0.5 liter Water
• 100 ml Tequila Optional

For the bread pudding

• 6 pieces Bolillo (hard rolls, sliced) Use stale for better texture
• 100 g Walnuts
• 100 g Peanuts (chopped and toasted)
• 100 g Raisins
• 250 g Cheese (Queso canasto)
• 2 cups Oil (for frying)

Instructions

 

Preparation of Syrup

• Place the piloncillo in a saucepan with the water.
• Add the cinnamon stick, cloves, and orange zest.
• Cook for 20 minutes or until it forms a light syrup.
• Strain and let cool. Set aside.

Preparation of Bread Pudding

• Fry the bolillos in very hot oil until lightly browned.
• Drain on paper towels.
• Add the tequila to the syrup and mix with a whisk. Reserve.
• Layer the fried bread, covering each piece with syrup.
• Add a bit of walnuts, peanuts, and raisins on top.
• Repeat the process to form two more layers.
• Sprinkle cheese on top of the final layer.
• Bake at 160°C (320°F) for 15 minutes, uncovered.
• Serve warm.

Notes

Serve Capirotada warm with vanilla ice cream or a drizzle of cream for a special touch. Store in an airtight container in the refrigerator for up to three days.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 8gFat: 20gSaturated Fat: 5gSodium: 200mgFiber: 3gSugar: 18g

Calories: 400kcal

Course: Dessert

Cuisine: Mexican

Keyword: Bread Pudding, Capirotada, Comfort Food, Mexican Dessert, Traditional Recipe