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A traditional Mexican bread pudding made with toasted bread, warm spices, piloncillo syrup, nuts, raisins, and cheese.
Print Recipe
Course: Dessert
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups stale bread cubes or sliced bolillo
  • 1 1/2 cups piloncillo or dark brown sugar
  • 2 cups water
  • 1 cinnamon stick
  • 2 whole cloves
  • 1/4 cup raisins
  • 1/4 cup chopped pecans or peanuts
  • 1/2 cup shredded queso fresco or mild cheddar
  • 2 tbsp butter

Equipment

  • Baking dish
  • saucepan
  • Mixing spoon
  • knife

Method
 

  1. Toast bread at 350°F until lightly crisp.
  2. Simmer piloncillo, water, cinnamon, and cloves into a syrup.
  3. Butter a baking dish and layer bread, raisins, nuts, and cheese.
  4. Pour warm syrup over layers to moisten evenly.
  5. Cover and bake 25–30 minutes. Uncover and bake 10 minutes more.
  6. Cool slightly before serving.

Nutrition

Calories: 350kcalCarbohydrates: 62gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 140mgPotassium: 250mgFiber: 2gSugar: 38gVitamin A: 4IUCalcium: 12mgIron: 10mg

Notes

Let the Capirotada rest before serving to allow the syrup to settle and flavors to deepen.

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