Mexican bread pudding known as capirotada is a delectably rich dish that is typically served around Lent and Easter. Piloncillo (brown sugar from Mexico) is more frequently used in its preparation.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 3 cups water
- 2 ¼ cups packed light brown sugar, divided
- 2 cinnamon sticks
- 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces)
- ½ cup butter, softened
- 3 cups shredded Oaxaca cheese (about 12 ounces)
- 2 cups peanuts
- 1 cup raisins
- ¼ teaspoon ground cinnamon, or to taste
- ¼ teaspoon ground nutmeg, or to taste
- ⅛ teaspoon ground cloves, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
- Spread a thin layer of butter onto one side of each toasted bread slice. Shingle bread, butter-side up, to make two rows in a 9×13-inch baking dish. Sprinkle cheese, raisins, peanuts, cinnamon, nutmeg, and cloves over bread. Sprinkle remaining remaining 1/4 cup brown sugar over the cheese. Pour cinnamon syrup over entire dish; cover with aluminum foil.
- Bake in the preheated oven until cooked through, about 30 minutes. Cool for 15 to 20 minutes before serving.
- This recipe was tested in our test kitchen in June 2023 and was updated to use bolillo bread and Oaxaca cheese.
- Look for bolillo bread at your local Mexican market. If you cannot find it, you can substitute 24 ounces French bread or Italian bread, sliced ½-inch thick.
- Oaxaca cheese is a semi-hard Mexican-style cheese that is similar to mozzarella cheese in texture. It is made from cow’s milk and has a rich- buttery flavor that is slightly salty. If you can’t find it, you could use shredded Mexican cheese blend, or Monterey Jack cheese.
Nutrition Facts
| Calories | 271 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 281 mg |
| Sugars | 22 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I used a whole grain bread, and Mexican cumbly melting cheese, I added some vanilla, and 1/2 tsp ofginger.
this was great we made french toast out of the lightly toasted bread, used one cup of raisins and one cup of dried cranberries. very good
The recipe is close to what I make but I do it a little different I don’t add the butter and I use a different mixtures of nuts depending on my mood. I also use a mixture of different dehydrated fruits as well as the raisins. I like to use is raisin bread or Cinnabon bread. Other than cinnamon I like adding nutmeg allspice and hold cloves. I’ll then take the clove and cinnamon sticks out After sun boiling then add the fruit and nuts to plump it up. Then add the bread and cheese into the pot for well make it thick And you think so that all you have to do is put it in the baking tray and bake it for a little bit and it comes out great.
This is the best and most authentic capirotada recipe EVER, but I did alter it a bit to suit my family’s preferences. I added: 2 large peeled, sliced apples, golden delicious 2 cups of pitted prunes (whole) 2 cups water I also substituted coarsely chopped pecans for the peanuts. According to your family tradition, some people add bananas, coconut, pineapple, etc. My family prefers my rendition, but you can make it to suit your family’s likes/dislikes.