Capirotada

Name: Capirotada
Cook time: 75 min
Total time: 75 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 l Water; 450g Piloncillo, about 2 cones, chopped; 2 Cinnamon Sticks; 6 Cloves, whole; 4 Bolillos, day-old, sliced into 1.5 cm thick rounds and lightly toasted; 60g Unsalted Butter, melted; 150g Raisins; 75g Roasted Peanuts, roughly chopped; 200g Queso Fresco, or Queso Añejo, crumbled; 2 tbsp Sesame Seeds

Capirotada is a warm, comforting Mexican bread pudding that balances sweet, spiced piloncillo syrup with crunchy nuts and sesame, chewy raisins and creamy queso fresco. Layers of butter-toasted bolillo soak up a fragrant syrup of cinnamon and cloves, creating a rustic dessert that's perfect for sharing. Serve it warm for a soul-satisfying treat with contrasting textures and rich, traditional flavors.

Capirotada is a warm, comforting Mexican bread pudding that balances sweet, spiced piloncillo syrup with crunchy nuts and sesame, ... Show more

Traditional Mexican Recipe

Health Grade

D- · Occasional

Rating

4.0

Time

1 hr10 min

Price

1,31 €

Calories

557 kcal

vegetarian

low calorie

low sodium

kid friendly

Method

Prep the ingredients

Slice the Bolillo into 1.5 cm-thick rounds, chop the Piloncillo into smaller pieces, and break the Cinnamon Sticks in half so they flavor the syrup faster. Set out the Cloves, Raisins, Roasted Peanuts, and Sesame Seeds, and crumble the Queso Fresco into bite-size pieces.

Cook the syrup

Combine the Water, chopped piloncillo, cinnamon pieces, and cloves in a medium saucepan. Bring it to a boil over medium heat, stirring occasionally, then lower the heat and simmer for 20 minutes, until the piloncillo is fully dissolved and the syrup lightly coats a spoon. Strain out the cinnamon and cloves, then keep the syrup warm.

Preheat the oven

Preheat the oven to 350° F.

Toast the bread

Arrange the Bolillo rounds in a single layer on a baking sheet, brush both sides with the melted Unsalted Butter, and toast for 8 to 10 minutes, flipping halfway through, until the slices are lightly golden and dry on the outside but still a little tender in the center.

Build the layers

Lightly butter a 9x13-inch baking dish. Layer in half the toasted bread, spoon on half the warm syrup, then scatter over half the Raisins, half the Roasted Peanuts, and half the Queso Fresco. Repeat with the remaining bread, syrup, and toppings, finishing with any syrup left in the saucepan and a final shower of Sesame Seeds.

Bake it

Bake the assembled capirotada at 350° F for 20 to 25 minutes, until the syrup is bubbling around the edges and the cheese is softened and warm throughout.