Ah! Capirotada — a traditional Mexican dessert, often called a type of bread pudding, usually made during Lent. 🍞🍯 It’s sweet, spiced, and layered with bread, syrup, nuts, and dried fruit. Here’s a classic recipe:
🥘 Capirotada (Mexican Bread Pudding)
⏱ Time
- Prep: 20 minutes
- Cook: 30–40 minutes
- Serves: 6–8
🧈 Ingredients
- 6–8 slices day-old bolillo, French bread, or white bread
- 1 cup brown sugar
- 2 cups water
- 2 cinnamon sticks
- 4–5 cloves
- 1/2 cup unsalted butter
- 1 cup mixed nuts (peanuts, pecans, or almonds)
- 1/2 cup raisins
- 1/2 cup dried shredded coconut (optional)
- 1 cup queso fresco or shredded cheese (optional, traditional)
🥣 Instructions
1. Prepare the syrup
- In a saucepan, combine water, brown sugar, cinnamon sticks, and cloves
- Simmer 10–15 minutes until slightly thickened
- Remove cinnamon and cloves
2. Prepare the bread
- Toast or lightly fry bread slices in butter until golden
- Cut into triangles or cubes
3. Layer the ingredients
- In a greased baking dish, layer:
- Bread
- Nuts and raisins
- Cheese (if using)
- Drizzle syrup over each layer
- Repeat layers until all ingredients are used, ending with syrup on top
4. Bake
- Preheat oven to 180°C / 350°F
- Bake uncovered for 20–25 minutes until top is golden and syrup is absorbed
5. Serve
- Serve warm or at room temperature
- Optional: sprinkle with cinnamon or additional nuts
✨ Tips
- Day-old bread works best — it absorbs syrup without getting mushy
- Customize: add dried fruit like apricots or prunes, or a touch of orange zest for extra flavor
- Cheese: traditional capirotada sometimes uses queso fresco for a sweet-salty contrast
If you want, I can also give a modern, quick 30-minute capirotada version that’s sweeter and simpler but still authentic in flavor.
Do you want me to do that?
