The classic recipe for Mexican bread pudding, or capirotada Dessert from Mexico
Mexican bread pudding, or capirotada, is a traditional delicacy that is particularly well-liked during Lent. The combination of flavours in this dish—sweet piloncillo syrup, toasty cinnamon, and a touch of spice from cloves—makes it a favourite. Toasted French bread or bolillo bread serves as the foundation, and Monterey Jack cheese, peanuts, and raisins offer depth and texture. This dish is sure to please, whether you’re new to capirotada or want to reminisce about happy family get-togethers.
Components:
Six cups of water
Three piloncillo cones (for substitutes, see tips)
Three cinnamon sticks from Mexico
Three whole cloves
One cup of raisins
Half a cup of salted, roasted peanuts
Twelve thick slices of French bread or bolillo (about 1/3 inch thick; see note for alternatives)
Steps for Preparing and Cooking Two cups of shredded Monterey Jack cheese
First, make the piloncillo syrup.
Make the rich, spicy syrup that serves as the capirotada’s base first. Place the entire cloves, cinnamon sticks, and piloncillo cones in a medium-sized stockpot with 6 cups of water. The saucepan should be placed over medium-high heat. As the mixture heated up, stir occasionally to aid in the piloncillo’s dissolution.
Simmer the syrup until it starts to get thick. The flavours of the cinnamon and cloves will soak into the syrup throughout this process, which should take ten to fifteen minutes. After the syrup has thickened somewhat and the piloncillo has completely dissolved, turn off the heat and put the saucepan aside. It will be simpler to pour the syrup over the bread layers later if you allow it to cool a little. Bread
Toast the bread in step two.
The bread serves as the foundation for this custard, and toasting it helps it withstand the syrup and provides a layer of flavour. Set the oven temperature to 175°C (350°F). Make sure the French bread or bolillo pieces do not overlap when you place them on a baking pan.
The bread slices should be golden brown and just beginning to crisp up after 15 to 20 minutes of toasting in a preheated oven. Since the toasted bread absorbs the syrup without getting overly mushy, this step is crucial.
Step 3: Get the baking dish ready.
Apply cooking spray to the bottom of a deep 9 x 9-inch baking dish to keep it from sticking. For this recipe, a 9 x 9-inch pan works best, but if necessary, you can use a slightly larger one. All of the bread, syrup, and topping layers will be retained in this plate.
Step 4: Arrange the Components
After the baking dish is ready and the bread has toasted, begin layering the ingredients. Line the bottom of the dish with slices of toasted bread to start. Then top the toast with a handful of peanuts and raisins. Top with a coating of Monterey Jack cheese shreds. Continue layering the bread, peanuts, raisins, and cheese until all the ingredients have been utilised, then top with a final layer of cheese.
Spread each layer liberally yet evenly. Try to balance each ingredient throughout the recipe because the unique flavour combination of capirotada is what makes each mouthful special.
Pour the syrup in step five.
Pudding
The prepared piloncillo syrup should be carefully poured over the baking dish’s tiered ingredients. Pour a little at a time to allow the bread to absorb the liquid. Pour slowly until all of the syrup has been added. Ensure that the syrup covers the entire dish, including the lower levels.
Also see Easy and Fluffy Bread Recipe: Easy to Prepare
The syrup will blend the flavours of the cheese, raisins, cloves, and cinnamon while also softening the bread. Before baking, leave the dish for a few minutes so the bread can absorb the syrup.
Bake the capirotada in step six.
After preheating the oven, bake the baking dish for 25 to 30 minutes at 350°F (175°C). The cheese will melt and the flavours will combine throughout this period. When the top layer of cheese is browned and just beginning to bubble, the dish is done.
After baking, take the capirotada out of the oven and allow it to cool a little. Depending on your inclination, you can eat this dessert warm or room temperature.
Serving Recommendations
Because capirotada is so rich and filling, serve it in tiny pieces. Additional sweetness is added by drizzling warm syrup from the baking dish. For extra decadence, some people like it with a dab of whipped cream or a scoop of vanilla ice cream.
How to Prepare Capirotadas
A replacement for Piloncillo
If piloncillo is unavailable, substitute molasses or dark brown sugar. The flavour of these alternatives is comparable to that of caramel.
Bread Selections
Bolillo is a classic, but for a softer texture, try using brioche or even French bread. Simply ensure that the bread is well toasted. Modifying the Sweetness of a Mexican Dessert
Use smaller cones or use less piloncillo for a less sweet dish. This will produce a softer syrup while retaining the flavour of capirotada.
Using Various Cheeses
The Monterey Although jack cheese is frequently used, you can experiment with milder cheeses, such as mozzarella or Oaxaca cheese, to achieve a same melting result.
Including Additional Ingredients
Fruits like banana slices, apples, or even chocolate chips are used in some capirotada versions. Try different things and add what you like!
Can I prepare the capirotada in advance?
Indeed! You can prepare the capirotada a day ahead of time and keep it in the fridge. Before serving, reheat it in the oven to restore the flavours and melt the cheese.
What happens if I can’t locate piloncillo?
You can use molasses or dark brown sugar in place of piloncillo. Both offer a deep richness reminiscent of piloncillo.
Does capirotada have to have cheese?
Cheese adds a creamy texture and is customary, but if you want a dairy-free version, you may leave it out. Without it, the food will still taste good.
How long is the shelf life of leftovers?
Remaining capirotada can be kept in the fridge for up to three days in an airtight container. Before serving, reheat in the microwave or oven.
Can capirotadas be frozen?
Because of the texture of the bread after thawing, capirotada does not freeze well. Enjoy it while it’s still fresh or within a few days of preparation.
Savour the distinctive flavour combination that makes this classic capirotada a popular dessert in Mexican cooking, and have fun making it!