Capirotada: Delightful Mexican Bread Pudding
Capirotada is a cherished traditional Mexican dessert, especially popular during Lent. This delightful bread pudding offers a perfect way to utilize stale bread, typically made from hearty bolillos or French bread. Layers of toasted bread soak up a rich syrup made from piloncillo, cinnamon, and cloves, creating a warm, comforting dish. Enhanced with raisins, peanuts, and queso fresco or American cheese, Capirotada combines textures and flavors that are uniquely satisfying. Serve it warm, perhaps topped with a dollop of whipped cream, to indulge your guests or family with a taste of authentic Mexican tradition.
N/A
Servings
150
Calories
9
Ingredients
Ingredients
French bread or bolillos
2 loaves (Cut into slices and allowed to dry for at least one day.)
Cinnamon sticks
2 (Whole.)
Piloncillo (Mexican brown sugar)
8 ounces (Chopped or grated.)
Water
4 cups (Boiling.)
Whole cloves
3-4 (Whole.)
Raisins
1 cup (Plumped in warm water if desired.)
Peanuts
1 cup (Chopped.)
Queso fresco or American cheese
1 cup (Grated.)
Oil
for frying (None needed.)
Instructions
1
Begin by slicing the French bread or bolillos into thick slices and allowing them to dry for at least a day to achieve the desired texture.
2
Heat oil in a frying pan over medium heat and fry the dried bread slices until they are golden brown on both sides. Once fried, break the bread into 2-inch pieces.
3
In a medium saucepan, combine 4 cups of boiling water, 8 ounces of piloncillo (Mexican brown sugar), the two cinnamon sticks, whole cloves, and a pinch of salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to develop a flavorful syrup.
4
Preheat your oven to 350°F (175°C) and butter an oblong baking pan generously.
5
Layer the fried bread pieces in the baking pan, alternating with layers of grated queso fresco or American cheese, raisins, and peanuts to build a hearty and delicious mixture.
6
Once layered, pour the prepared syrup evenly over the bread mixture, ensuring it seeps into the layers.
7
Bake in the preheated oven for approximately 20 minutes, or until the syrup has been absorbed and the top is slightly crisp.
8
Serve warm or cold, and if desired, top with whipped cream for an extra indulgent touch.
Nutrition Information
6g
Fat
22g
Carbs
4.5g
Protein
1.3g
Fiber
9.3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Capirotada?
Capirotada is a cherished traditional Mexican bread pudding that is especially popular during the Lenten season.
What is the main ingredient of Capirotada?
The main ingredient is stale bread, typically French bread or bolillos, which are sliced and toasted.
How many calories are in a serving of this Mexican Bread Pudding?
There are approximately 150 calories per serving of this dish.
When is Capirotada traditionally served?
It is traditionally served during Lent as a festive and comforting treat.
What kind of cheese is used in this recipe?
This recipe uses 1 cup of grated queso fresco or American cheese.
What is piloncillo?
Piloncillo is a Mexican brown sugar used to create the rich, sweet syrup that soaks the bread.
How long should the bread dry before using it?
The French bread or bolillos should be sliced and allowed to dry for at least one day to achieve the correct texture.
What spices are used in the syrup?
The syrup is flavored with 2 cinnamon sticks and 3-4 whole cloves.
How long do you bake Capirotada?
The dish should be baked for approximately 20 minutes at 350°F (175°C).
What is the fat content per serving?
There are 6g of fat in each serving.
How much sugar is in this recipe?
Each serving contains approximately 9.3g of sugar.
What kind of nuts are added to Capirotada?
The recipe calls for 1 cup of chopped peanuts.
How do you prepare the bread before layering?
The dried bread slices are fried in oil until golden brown and then broken into 2-inch pieces.
Is there protein in this dessert?
Yes, each serving contains 4.5g of protein.
How much water is needed for the syrup?
The recipe requires 4 cups of boiling water to make the piloncillo syrup.
Can I add fruit to the bread pudding?
Yes, this recipe includes 1 cup of raisins which can be plumped in warm water before use.
How do you layer the Capirotada?
Layer the fried bread in a buttered baking pan, alternating with cheese, raisins, and peanuts before pouring the syrup over everything.
What is the carbohydrate count?
There are 22g of carbohydrates per serving.
Should Capirotada be served warm or cold?
It can be served either warm or cold, depending on your preference.
How many ingredients are in this recipe?
There are 9 total ingredients used in this recipe.
What should the texture of the bread be after frying?
The bread should be golden brown on both sides to provide a sturdy base for the syrup.
Is there fiber in this dish?
Yes, it contains 1.3g of fiber per serving.
Can I top Capirotada with anything?
Yes, it is often topped with a dollop of whipped cream for an extra indulgent touch.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long should the syrup simmer?
The piloncillo mixture should simmer for about 10 minutes to develop its flavors.
What kind of baking pan is recommended?
An oblong baking pan that has been generously buttered is recommended.
How much piloncillo is used?
The recipe calls for 8 ounces of piloncillo, which should be chopped or grated.
Why is salt added to the syrup?
A pinch of salt is added to the syrup to balance and enhance the sweetness.
Does the bread need to be fresh?
No, this is a perfect recipe for utilizing stale bread that has been allowed to dry out.
How do you know when the Capirotada is finished baking?
It is done when the syrup has been absorbed into the bread and the top is slightly crisp.