Capirotada (Mexican Bread Pudding)
Capirotada, or Mexican bread pudding, is a sweet treat made of bread, fruits, nuts, and cheese. A yummy dessert eaten during Lent. It is a favorite especially on Fish Fridays.
- 4 cups water
- 1 stick piloncillo or 1 cup of brown sugar
- 1 cinnamon stick
- 1 star anise or 2 whole cloves
- 4 bolillos cubed (or french bread)
- 1 banana sliced
- 1/2 cup peanuts
- 1 lb Monterey Jack cheese cubed
- 2 tbsp candy sprinkles
- 1/2 cup raisins optional
- 1/2 cup shredded coconut optional
In a pot, add the water, piloncillo, cinnamon stick, and star of anise.
Bring to boil and let simmer for 5 minutes, or until everything is dissolved.
In the meantime, get the other ingredients ready.
In a large stockpot, add a layer of bread, bananas, nuts, and cheese.
Keep layering until there are no remaining ingredients.
Add the hot liquid to the pot.
Place the pot on the stove top.
Make sure it’s on LOW heat and cook for 7 minutes or until the liquid is completely absorbed and the cheese is melted.
Turn off the stove and let sit for another 8 minutes before serving.
You can substitute the anise for whole cloves or use both.
If you can't find bolillos, you can also use French bread.
The capirotada is ready when the cheese is melted.
If using peanuts, be sure to get the kind without shells and skin.
To bake your capirotada mexicana:
- Make the sauce as per recipe.
- Layer everything in a baking dish.
- Pour sauce over bread.
- Cover with foil.
- Put in the oven 350 degrees F for 15-20 minutes, or until the cheese is melted.
Calories: 502kcal | Carbohydrates: 56g | Protein: 22g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 863mg | Potassium: 243mg | Fiber: 4g | Sugar: 4g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 431mg | Iron: 4mg