Capirotada - Mexican Bread Pudding

5 from 1 vote

Capirotada - Mexican Bread Pudding

Capirotada, also known as Capirotada de Vigilia, is a traditional Mexican dish similar to bread pudding, often enjoyed during the Lenten period, especially on Good Friday.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Mexican

Diet: Halal, Vegetarian

Servings: people

Calories: 536kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 Measuring cups

Ingredients

3 bolillo bread
60 g melted butter
400 ml water
½ cup double cream or heavy cream
200 g dark brown sugar
3 sticks cinnamon
5 cloves
1 cup raisins
½ cup sliced almonds
1 apple
40 g butter (cut in small cubes)
50 g feta cheese (crumbled)
100 g cheddar cheese (grated)

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C).
Cut the stale bolillo bread into thick slices and spread softened butter on both sides. Bake for 5 minutes, then flip the slices and bake for another 5 minutes or until they turn golden on the edges and become dry.
Remove from the oven and let them cool. Cut them into chunks before using. If your bread is fresh, it's best to let it dry out for a few days or until it becomes quite dry. However, if you need to use it right away, you can cut it into thick slices and dry it for a few minutes in a low-temperature oven.
In a saucepan, combine water, double cream, dark brown sugar, cinnamon sticks, and cloves. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved.
Remove the saucepan from heat and let the syrup cool slightly.
In a baking dish, layer half of the bolillo bread slices, and pour half of the warm syrup over, ensuring they are well-soaked.
Sprinkle on raisins, half of the cheeses, sliced almonds, and apples.
Soak the other half of the bread with the rest of the syrup and layer them on top of the apples.
Dot the top of the pudding with cubes of butter, rest of the crumbled feta cheese, and grated cheddar cheese.
Bake the capirotada in the preheated oven for about 30-40 minutes, or until the pudding is golden and bubbly.
Remove from the oven and let it cool slightly before serving.

Notes

Use stale bread for the best texture. If your bread is not stale, you can dry it out in a low-temperature oven for a few minutes.
Ensure the bread slices are evenly soaked in the syrup mixture to prevent dry spots in the pudding.
Remember to discard cinnamon sticks and cloves before pouring the syrup over the bread.
Keep an eye on the baking time to prevent the pudding from becoming too dry or soggy. Bake until golden and slightly crispy on top.
Capirotada is best enjoyed warm, but you can also serve it at room temperature for a delicious dessert or snack.
Customize your capirotada with a variety of nuts and dried fruits like almonds, raisins, apples, or bananas for texture and flavor contrast.

Nutrition