Capirotada
Capirotada, from above
VegMexico

Capirotada

Bread pudding with piloncillo syrup, raisins, peanuts and, yes, cheese. Lent's sweetest surprise.

75 minTime
11 gProtein each
mildSpice
Holy Week pudding2 chapters · 1 min read

Make it your way

Grandma's wayPiloncillo syrup, raisins, peanuts and cheese.
The original
474kcalsame
11 gproteinsame
3 gfibresame
75minutessame

Capirotada.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Baguette (french bread roll)4 day old bolillos or 1 baguette, sliced
Butter4 tbsp, melted
Jaggery1 cone piloncillo, or jaggery
Water2 cups
Cinnamon2 sticks
Whole spices4 cloves
Raisins½ cup
Peanuts⅓ cup, roasted
Queso fresco1 cup, crumbled (or mild cheddar)

Method

4 steps
  1. 1Simmer the water, piloncillo, cinnamon and cloves for 10 minutes into a thin syrup.
  2. 2Brush the bread slices with butter and toast at 180°C until golden and dry, about 12 minutes.
  3. 3Layer bread, raisins, peanuts and cheese in a dish, spooning syrup over each layer.
  4. 4Cover and bake at 180°C for 20 minutes, then uncover for 5 minutes.
Serve it like this

Serve warm in spoonfuls from the baking dish with a little extra syrup poured over and a glass of cold milk alongside.

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Make it a meal

What goes with Capirotada: a bread or rice, a side, something to drink and something sweet.

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To drink Chocolate caliente15 min
To drink Horchata15 min
To drink Champurrado20 min
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