Capirotada Mexican Bread Pudding

Hi everyone! Today I’m sharing one of my Mom’s recipes, it’s a delicious Mexican bread Pudding, which is very traditional during the Lenten Season, it’s called Capirotada, it’s really easy to make, and it has a beautiful combination of flavors and textures so hopefully you will give it a try and will like it as much as my whole family does! Enjoy

  • 4 Bolillos or a large French baguette
  • 8 oz Piloncillo
  • +1 liter Water
  • 2 Cinnamon Sticks
  • 3 Cloves
  • 1 ½ C unsalted Peanuts
  • 1 ½ C Raisins
  • 1 ½ C Sweetened Shredded Coconut
  • 1 ½ C Colored Sprinkles
  • 1 C Oaxaca Cheese or Monterey Cheese, Shredded
  • + 2 T Melted butter
  • +4-6 Tortillas
  • 1 C dry Fruit (optional)

To make the syrup: In a saucepan, on medium heat, combine the water, the piloncillo, the cinnamon and the cloves, cook until the piloncillo is completely dissolved, and then bring to a boil. Boil for five minutes. Remove the cinnamon sticks and cloves from the syrup, and set aside to cool down for a bit.

Slice the bread into thick slices (about 1 ½ in thick) then toast them in a bit of butter, toast them on both sides until golden brown and crisp. (I placed them in the oven for about 10 minutes at 450ºF, but feel free to toast them on a griddle or skillet.)

Assemble:  Line your baking sheet with the corn tortillas, place an even layer of the toasted bread slices over the tortillas and pour some of the syrup over the bread slices, you want the bread to be well soaked with the syrup so feel free to add as much syrup as you like.  Sprinkle about ½ cup of each of the remaining ingredients over the bread slices, (peanuts, raisins, coconut, sprinkles and cheese, you can also add dry fruit if you like)   Once the bread is cover with the toppings, now pour  more syrup over this, and then place a second layer of the toasted bread slices, pour more syrup over the bread,and once again add more toppings over the bread slices,  repeat these steps until you are done with the bread and toppings.

Bake at 350ºF (180ºC) for about 25-30 minutes or until the bread is soft and the cheese has melted.

Serve warm or cold, and top with more syrup and garnish with more sprinkles and shredded coconut.