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Delicious Capirotada, a traditional Mexican bread pudding topped with fruits and nuts.

Capirotada

Capirotada is a delightful Mexican bread pudding that captures the essence of traditional flavors and comfort, featuring toasted bread, sweet syrup, nuts, and cheese.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces Bolillo (hard rolls, sliced) Fresh and preferably stale for better texture.
  • 2 cones Piloncillo Can be adjusted for sweetness.
  • 1 stick Cinnamon For flavor infusion.
  • 3 pieces Cloves For added spice.
  • 1 pieces Juice of Orange Freshly squeezed preferred.
  • 1 pieces Zest of Orange Use the outer peel for flavor.
  • 0.5 liters Water For making syrup.
  • 100 ml Grape Juice (optional) Optional for additional flavor.
  • 100 grams Walnuts Chopped, can substitute with other nuts.
  • 100 grams Peanuts Chopped and toasted.
  • 100 grams Raisins For sweetness and texture.
  • 250 grams Cheese (Queso canasto) Can substitute with similar cheese.
  • 2 cups Oil (for frying) Use enough oil for deep frying.

Method
 

Preparation
  1. Place the piloncillo in a saucepan with the water.
  2. Add the cinnamon stick, cloves, and orange zest.
  3. Cook for 20 minutes or until it forms a light syrup.
  4. Strain and let cool. Set aside.
  5. Fry the bolillos in very hot oil until lightly browned.
  6. Drain on paper towels.
  7. Add the grape juice to the syrup and mix with a whisk. Reserve.
Assembly and Baking
  1. Layer the fried bread, covering each piece with syrup.
  2. Add a bit of walnuts, peanuts, and raisins on top.
  3. Repeat the process to form two more layers.
  4. Sprinkle cheese on top of the final layer.
  5. Bake at 160°C (320°F) for 15 minutes, uncovered.
  6. Serve warm.

Notes

Capirotada pairs well with warm beverages. Leftovers can be stored in the refrigerator for up to 3 days.