Capirotada Mexican Bread Pudding
Capirotada Mexican bread pudding, If you are into salty, sweet, soft, crunchy, and spongy mixed all together with a dash of spice, this is for you. Yes, this concoction sounds really weird, but it is an explosion of flavors in your mouth.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 Ounces About 1 1/4 cup of piloncillo or dark brown sugar
- 1 1/2 cups of water
- 1 stick of cinnamon
- 2 whole clove spice
- 3 Tablespoons melted butter
- 3 Tablespoons vegetable oil
- 16 slices 1/3” thick of Bolillo or French bread at least 2 days old
- 3/4 cup of Cotija Cheese
- 1/4 cup of roasted peanut
- 1/4 cup raisins
- 2 tablespoons of butter cut in small cubes
- 2 Bananas (sliced)
- 4 tbsp rainbow decorative sprinkles
- 1/2 cup Shredded coconut
Instructions
- 1
Preheat oven to 350F. Place the Piloncillo, cinnamon stick, cloves, and water in a medium-sized saucepan. Place in the stove, boil the water, and simmer at medium heat.
- 2
The piloncillo should have melted completely, and the liquid would look dark brown.
- 3
Mix the melted butter with the oil and brush over the thick slices of bread. Place on a baking sheet and bake for 8 minutes, then turn over to bake for 5 more minutes. The bread should have a deep golden brown color.
- 4
Start assembling the slices of bread for your capirotada in a round oven-proof dish. With the help of a ladle, slowly pour syrup over the bread, making sure the bread absorbs the syrup. Do not let it go to the bottom of the dish to have enough syrup to moisten all the bread pieces. Better yet, dip the bread into the syrup to get an even moist crumb.
- 5
Then, top the first layer of bread with cheese, raisins, peanuts, or any other fruit or nuts you would like to add according to the suggestions given below or your own.
- 6
Place another layer of bread and continue the process as in step 4.
- 7
Pour the remaining syrup over the last layer of bread and top with the cheese, raisins, and peanuts. Dot with the 2 tablespoons of butter cut into small cubes.
- 8
Cover with aluminum foil and bake in your preheated oven for 45 minutes until the top crust is golden and the lower layers are moist. If you also add sliced bananas and candy sprinkles, add them at serving time.
- 9
Serve your capirotada warm or cold.