Capirotada (Mexican Bread Pudding)

Capirotada is a beloved Mexican dessert traditionally enjoyed during the Lenten season. This comforting bread pudding combines the unique flavors of sweetened spiced syrup, bananas, nuts, and cheese to create a dish full of texture and warmth. Every family has its variation, and this recipe adds a delightful twist with the use of mazapán candy as a topping.

Ingredients

For the Syrup:

• ☕️ 6 cups of coffee
• 🍬 400 g of piloncillo (or 2 cups brown sugar)
• 🌿 2 cinnamon sticks
• ⭐ 2-3 anise stars
• 🌿 4 cloves
• 🍊 1 tbsp orange peel
• 🍮 1 tbsp Mexican vanilla
• 🧅 1/8 of an onion

For the Pudding:

• 🍞 1 loaf of French bread (14 oz)
• 🧈 2 sticks of butter, melted
• 🧈 2 tbsp butter (for greasing)
• 🍌 2 bananas
• 🧀 1/2 lb queso fresco
• 🍇 1/2 cup raisins
• 🥥 1/2 cup shredded sweet coconut
• 🥜 1 cup of peanuts
• 🌰 1 cup of chopped walnuts
• 🍬 2-4 mazapán candies (for topping)

Instructions

1. Make the Syrup:

   • In a large pot, combine all the syrup ingredients: coffee, piloncillo, cinnamon, anise stars, cloves, orange peel, vanilla, and onion.
   • Bring the mixture to a boil, stirring occasionally, until the piloncillo dissolves completely.
   • Strain the syrup to remove the solids and set aside.

2. Prepare the Bread:

   • Preheat the oven to 400°F (200°C).
   • Slice the French bread into small cubes, similar to croutons.
   • Spread the bread cubes on a butter-greased baking sheet.
   • Brush the melted butter generously over the bread cubes.
   • Bake for about 10 minutes or until the bread is golden brown and crispy. Be careful not to over-brown to avoid bitterness.

3. Assemble the Capirotada:

   • Grease a deep, oven-safe dish with butter.
   • Arrange half of the toasted bread cubes in a layer on the bottom of the dish.
   • Drizzle with the prepared syrup, ensuring the bread is soaked but leaves some dry, crispy edges.
   • Slice one banana and arrange the slices over the soaked bread.
   • Sprinkle half of the diced queso fresco, raisins, shredded coconut, peanuts, and walnuts over the top.
   • Repeat the layering process with the remaining bread, syrup, banana slices, queso fresco, raisins, coconut, peanuts, and walnuts.
   • Crumble the mazapán candies on top.

4. Bake the Capirotada:

   • Bake in the preheated oven for about 15 minutes or until the syrup is absorbed and the top is crispy.
   • Serve warm or let it cool before serving.

Cooking Tips

• Piloncillo, also known as panela or panocha, can be found in Mexican or Latin markets or online. Substitute with brown sugar or molasses if unavailable.
• Adjust the spices and sweeteners according to personal preference.
• Leftover bread works beautifully for this recipe, adding character and texture.

Preparation & Cooking Times

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Equipment

• Large pot
• Baking sheet
• Deep oven-safe dish

Servings

• Serves 6-8 people

Hashtags

#recipe #capirotada #cuaresma #breadpudding #mexicancuisine #traditional #dessert #lentenspecial

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Capirotada (Mexican Bread Pudding)