Capirotada (Mexican Bread Pudding)

Rating

Calories: Approx. 350 per serving

Macros: Proteins: 6g, Fats: 5g, Carbohydrates: 60g per serving

Cooking time: 1 hour 5 minutes

Recipe ingredients:

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Categories: desserts, capirotada, mexican, sonoran, traditional, sweet, holiday

About

A traditional Mexican dessert with layers of bread, fruits, nuts, and piloncillo syrup, perfect for festive occasions.

Top Recipe

Capirotada Sonorense

recipes.curatorlast month3 min read

Experience the traditional flavors of Mexico with a Sonoran twist. This delectable dessert, popular during Lent and Easter, layers sweet fruit, nuts, and bread, all soaked in a luscious piloncillo syrup. It’s an indulgence that offers a blend of textures and flavors, perfect for any festive occasion.

Ingredients

For the Piloncillo Syrup:
💧 4 cups boiling water
🍯 1 piloncillo cone 230g
🌿 1/2 cinnamon stick
🌸 1 teaspoon whole cloves
🧂 Pinch of salt
🍅 1 tomato, deseeded and sliced

For the Capirotada Layers:
🍞 4-5 bolillos or 1 baguette, torn into pieces
🍌 Sliced bananas about 1-2 medium bananas
🍇 Dried plums about 1 cup
🍍 Pineapple in syrup, diced about 1 cup
🥜 Peanuts shelled about 1 cup
🥥 Shredded coconut about 1/2 cup
🧈 Butter

Instructions

1- Prepare the Piloncillo Syrup:

In a Tognana saucepan, bring 4 cups of water to a boil.
Add 1 piloncillo cone and let it dissolve without stirring.
Incorporate the cinnamon stick, cloves, salt, and sliced tomato.
Simmer for 10 minutes until the syrup is well-combined and tomatoes are crystallized.

2- Prepare for Assembly:

Preheat your Miele oven to 200°C (392°F).
Generously grease a Pyrex glass baking dish with butter.
Tear the bolillos or baguette into bite-sized pieces and prepare ingredients in generic ceramic bowls.

3- Assemble the Capirotada:

Layer bread in the greased baking dish.
Distribute bananas, plums, pineapple, and peanuts over the bread.
Drizzle a generous amount of piloncillo syrup over each layer. Continue to layer and finish with shredded coconut.

4- Bake the Capirotada:

Cover with aluminum foil and bake for 30 minutes.
Remove the foil and add more syrup if needed.
Bake uncovered for an additional 15 minutes for a golden top.

5- Serve:

Let it cool slightly and serve warm or chilled for enhanced flavor.

Prep Time: 20-25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Equipment: Tognana saucepan, Pyrex glass baking dish, Core cutting board, Generic salt grinder, Generic oven mitts, Meile oven, Serving plate and fork