Capirotada is a deliciously rich Mexican bread pudding that's traditionally served during Lent and Easter. It's more commonly made with piloncillo (Mexican brown sugar).
Ingredients
- water: 3 cups
- ¼ cups packed light brown sugar: 2 piece (divided)
- cinnamon sticks: 2 piece
- loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces): 2 piece
- butter: 0.5 cup (softened)
- Oaxaca cheese (about 12 ounces): 3 cups (shredded)
- peanuts: 2 cups
- raisins: 1 cup
- ground cinnamon: 0.25 tsp (to taste)
- ground nutmeg: 0.25 tsp (to taste)
- ground cloves: 0.125 tsp (to taste)
Metric Conversion
Stages of cooking
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Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
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Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, and cloves. Dotdash Meredith Food Studios
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Shingle bread, butter-side up, to make two rows in a 9x13-inch baking dish. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Bake in the preheated oven until cooked through, about 30 minutes. Cool for 15 to 20 minutes before serving. Dotdash Meredith Food Studios
