I just realized that I owe my readers one recipe from my Foodbuzz dinner. Some readers asked me what capirotada was and I promised I was going to post the recipe and finally, here it is. Capirotada is a classic Mexican bread pudding that it is usually eaten during Lent. There are several recipes out there for this dessert, but I used the one my mom gave me when she was giving me instructions for the chiles en nogada. Please keep in mind that the bread for this recipe needs to be dried for at least 2 days before using. My mom told me that that way it won’t absorb as much oil when frying it.
Capirotada
Serves 14-16 portions but can be easily halved.For this recipe you will need:
- 5-6 bolillos or 2 large French bread loaves
- 2 cinnamon sticks
- 1 large (about 8 oz) piloncillo block
- 3-4 whole cloves
- 1 cup raisins
- 1 cup peanuts
- 1 cup grated queso fresco
- frying oil
Preparation:
- Cut bread sideways and let it dry for at least one day before preparing.
- Pre-heat oven to 350°F and roast half of the bread for 10 minutes or until it starts to turn golden brown.
- Fry the other half in oil until it starts to turn golden brown. This will happen very quickly so watch it closely.
- In a large pot over medium heat boil 4 cups of water with the piloncillo block, whole cloves and cinnamon sticks. Stir constantly until the piloncillo melts.
- In a glass or ceramic baking dish arrange a layer of baked and fried bread, sprinkle some raisins, peanuts and cheese and repeat with another layer of bread until you use all the ingredients.
- Pour the piloncillo syrup over the bread and let it sit in the fridge for at least 2 hours or until it is absorbed by the bread. Serve cold and enjoy.
My friend Jeff said that this bread should be called “what we do with leftover bread” and he is right. My mom always made this dessert when we had a lot of leftover bolillos or bread, a sweet way to eat leftover bread.
¡Buen provecho!
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kat
Oh, what a different take on bread pudding, yum! Hey, I’m making your pumpkin moli for dinner tonight
Ryan
Hey Ben!
Great bread pudding recipe there. I have a recipe for bread pudding on my blog somewhere, but I was a little disappointed with it … I may have to give yours a try!
Judy
Mmmm. I love bread pudding. Love the addition of cheese to this!
joan nova
The peanuts and cheese were a surprise to me … adding a little salt to the sweet. Muy interesante.
Madeleine
Que rica capirotada!!!
Bellini Valli
This would have been a tasty ending for your dinner Ben. A fabulpus way to use up leftover bread!!
recipes2share
This sounds and looks fabulous!
Veronica
This is similar to my mom’s recipe. She adds sliced plantain to hers and bakes it in the oven until hot & bubbly. My favorite part is the cheese, which becomes crusty and a little chewy after baking. Delicious!
Peter G
Bread pudding in any form is always a fave…interesting how you fry half the bread. The cheese sort of adds a savoury touch…I like it Ben!
Chocolate Shavings
That looks delicious, and a great way to use stale bread!
Christina
Interesting, a bread pudding you don’t have to bake and that doesn’t have milk! Heh, I’ll be bookmarking this recipe.
Adam
Really cool take on bread pudding Ben. It’s like part fried dough, part classic bread pudding. I can’t picture anyone not digging a large slice of this
Sues
Oooh. I just made bread pudding for my first time and now I want to experiment with all different kinds. So this is perfect!
Sam
I’ve been waiting for this recipe! I can’t wait to try it, looks delicious!
Sandie
This looks fabulous—so warm & hearty! I definitely plan on trying this recipe, as I’ve never made Capirotada before.
Sangeeth
YUMMY! the picture makes me hungry! I am tagging you to bake a bread for a good cause. Please visit my blog post for more details.
Ruth E
Hey Ben, this is a great dessert, it looks so beautiful and full of flavour!!!!
Thanks for sending it into the round up
Ruth
Tina
Wow..that looks amazing!! Talk about Comfort!!
Tina
ok am a dork, that is my actual blog… sigh haha still looks amazing!
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Aparna
We don’t really like bread puddings, but capirotada is something else. In fact its unfair to call something so wonderful a bread pudding!
I discovered this sometime back and made it. The recipe’s a bit different, though.
anudivya
Wow! I have never heard or seen anything like this… Looks gorgeous Ben. I am so making this when I have the right amount of inspiration… I want it to look as good as yours!
No guarentees on the taste though! LOL
Rachel
Capirotado sounds wonderful! I love all the unusual ingredients (unusual to me anyway) and can imagine that this tastes heavenly.
mikky
your pudding looks so great… must be tasty…
Janie Coffia
I love your recipe for Capitotada..
My father made it often when I was growing up.By the way my family is native of Monterrey
Nuevo Leon Mex..He did not use the peanuts, use chedder cheese,raisens, pecans, and the cinnamon, sugar, or piloncillo, liquie, this was allmixed together, and into a casserole dish, and baked at 360 until golden brown and set.
moni
que rica capirotada mexicana yupi
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aliah raha
Thank you so much, this is the exact recipe i remember when i was a little girl. Yummm..