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