Capirotada (Mexican Bread Pudding)

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nowayjosecuisine649.10last yearWaivio3 min read

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

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.
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.
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.
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.