Capirotada is a Mexican bread puddingmade with bread, piloncillo, cinnamon, raisins, almonds and cheese. It's a recipe that will win you over in no time.
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How is it done? What are the ingredients in the recipe? Can you replace or omit some of them? Let's see what capirotada is and why it is so popular in Mexico.
What is Capirotada?
Capirotada is a type of bread pudding, the Mexican version of the classic bread pudding we all know. The key ingredient that makes the difference between a classic bread pudding and a capirotada is the cheese that melts beautifully on top of the pudding, creating a layer of goodness.
This traditional dish is traditionally eaten during Lent, as the cheese provides additional protein for Lent-observers who abstain from meat on Fridays, especially the Good Friday before Easter.
Ash Wednesday marks the beginning of Lent (40 days before Easter), and it is on this day that this recipe leaves the recipe collections.
Of course she is beautifulAuthentic Mexican Capirotada - Bread Puddingit can be made all year round, and goes well at parties, holidays or family Sunday lunches.
After researching different Capirotada recipes popular in Mexico and the United States among Mexican-American communities, I came to the conclusion that this recipe is one of the most popular.
This Capirotada recipe comes from my collection of recipes I learned to make while living in Mexico.
What kind of ingredients do we usually use in a Capirotada?
- Pan-Capirotada pudding is made with slices of small yeast rolls calledcookies(slices of French bread or crusty bread would also work). You can buy them at any Mexican bakery.
Like many international cuisines, Mexican takes advantage of whatever is available. Nothing is wasted, and this recipe is a prime example of that.
The recipe calls for bread that is a few days old. It is better to cut the bread into slices and let it dry overnight on a wire tray, or it can be dried in a slow oven.
- piloncillo (affiliate link) is unrefined whole cane sugar, typical of Central and Latin America. It is a solid form of sucrose derived from boiling and evaporating sugarcane juice. To use this type of sugar, it is necessary to cook it over low heat in water to obtain a sweet piloncillo syrup.
You can also use dark brown sugar if you prefer.
- cinnamon sticks– Enter the syrup made with piloncillo and flavor it. They are removed before pouring the syrup over the bread.
- Grated cheese–Queso Anejo is the traditional cheese used in Capirotada. However, Monterey Jack cheese or Mild Cheddar are also acceptable. You need melted cheese.
- raisinyAlmonds-Sliced almonds are best for this recipe, but pine nuts work just as well.
In conclusion, capirotada is a pudding made with layers of bread, syrup, raisins, almonds and cheese, all baked in the oven until golden and delicious.
I've made it several times and it's always been a hit. Like all of my recipes, this one is also easy to make and uses ingredients that almost everyone has in their pantry.
The flavors combine very well, and for sure the recipe will impress you with how delicious it is!
Many cultures know how to enjoy what they have in the pantry and not waste anything. Stale bread is one of those items that people never throw away.
It's a staple in many kitchens and is highly regarded. Bread is life and it keeps you full and satisfied.
Of course, we're not talking about the bread you find in supermarkets these days, that low-quality super-processed wheat infused with ingredients that should never be in a loaf.
we talked aboutreal breadMade with only flour, yeast, salt and water, it provides energy, nutrition and comfort.
This recipe repurposes stale bread at a time when people fast during Lent.
It's such a humble recipe that uses simple ingredients that are probably sitting in someone's pantry waiting to be used.
How to make capirotada, traditional Mexican bread pudding:
Step 1. The bread.
First, any bread will do. As I said before, the bolillo is the traditional one (crispy on the outside and soft on the inside).
It is also called “white bread”, but a French baguette or country white bread is also acceptable.
It has to be a few days old or very dry.
Otherwise, just cut it into thick slices and dry for a few minutes in a low oven.
Or butter the bread slices on both sides, place on a baking sheet under the broiler for 3 minutes on each side and you've completed the first step of the recipe.
Step 2. Make the syrup.
While the bread prepares for the next step, make the syrup.
On the plate we have the piloncillo, which is the cone-shaped piloncillo. We also need raisins and cinnamon sticks.
In a small saucepan or saucer, place the sugar, water and cinnamon sticks.
Bring the water to a boil and cook over low heat until the sugar is completely dissolved. Remove from heat and let cool.
Step 3. Assemble the hood.
Now is the time to place the bread and the rest of the ingredients in a baking dish. I had enough bread to finish with two layers of bread, but I've made this pudding using just one layer in the past.
It was still fine. Sprinkle raisins, almonds and cheese over the first layer of bread.
Pour half of the syrup over the first layer of ingredients.
Soak the bread in this syrup for 5 to 10 minutes. Then you can continue with the next layer of bread, raisins, almonds and cheese.
Pour the rest of the syrup over the bread and let it soak again.
Step 4. Bake this beautiful Capirotada Mexicana.
Bake until golden on top. The bottom layer of goodness will lightly caramelize with the brown sugar. The pudding will be soft on the inside and crispy on the outside.
Serve cold, with cream on top and decorated with flakes orsilver almonds(affiliate link).
Delicious flavors and textures make this traditional capirotada an attractive option for any end of meal. Enjoy!
How about another bread pudding recipe? To tryCranberry bread pudding with cheddar cheese.
More Mexican recipes to love:
easy mexican horchata
Tinga Poblana- Mexican Pork Tinga
Authentic Mexican Chicken Tinga
Chicken Broth - Mexican Frango Soup
Authentic Mexican Steak with Encebollado
Easy Mexican Rice
Potatoes with Chorizo
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Authentic Mexican Capirotada - Bread Pudding
Capirotada is the Mexican version of the famous bread pudding. It is traditionally eaten during Lent, some say, because the cheese provides additional protein for Lent-observants who abstain from meat on Fridays. Of course, this beautiful authentic Mexican capirotada bread pudding can be made year-round and goes well for parties, holidays or Sunday family meals.
Keyword:authentic capirotada recipe, bread pudding recipe, capirotada in english, mexican bread pudding capirotada, mexican bread pudding
Setup time:25 minutes
Time to cook:30 minutes
Total time:55 minutes
Goya Brown Sugar Cane Brown Sugar Cane
Korintje Organic Cinnamon Sticks
- 4 cookies slices or 16 half-inch slices of dry French bread
- ½ cup unsalted butter at room temperature
- 7 ounces brown sugar (or piloncillo)
- 1 cinnamon stick
- 1 ⅔ cups water
- ¾ cup filleted almonds
- ½ cup raisin
- 1 cup Shredded Monterey Jack or Mild Cheddar Cheese
The recipe works best with stale, well-dried bread.
Preheat oven to 350F/180C.
Slice the bread about ½ thick or 1 cm thick. Lightly butter on both sides.
Place on a baking sheet and bake for 3-4 minutes on each side, until lightly browned and dry. Remove and let cool. Set the slices aside.
Put the sugar, cinnamon and water in a pan. Heat gently, stirring until the sugar dissolves. Bring to a boil, lower the heat and cook over low heat for 5 minutes without stirring to reduce. Remove the cinnamon stick and let the syrup cool.
Grease a 20 cm square baking dish with butter.
Arrange the bread, almonds, raisins and cheese on the plate, pour the syrup and let it soak in the bread for 5 to 10 minutes. Repeat the steps with the same layer of bread and the rest of the ingredients. Do not skip this step. The bread needs time to soak in the syrup; otherwise, the syrup will drain to the bottom of the dish, and the top layer will remain dry.
Bake the pudding for about 30 minutes, until golden brown.
Remove from oven, let rest for 5 minutes and cut into squares.
Serve hot or cold with whipped cream on top and garnish with some sliced almonds.
This dish makes an excellent breakfast the next day with spilled milk.
Service:1grama|Calories:365kcal|Carbohydrates:39grama|Protein:7grama|Gordo:21grama|Saturated fat:10grama|Polyunsaturated fat:2grama|monounsaturated fat:8grama|Trans fat:0,5grama|Cholesterol:43milligrams|Sodium:156milligrams|Potassium:142milligrams|Fiber:2grama|Sugar:31grama|Vitamin A:465UI|Vitamin C:0,03milligrams|Soccer:190milligrams|Ferro:1milligrams
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