Description
Capirotada is a traditional Mexican bread pudding made with bolillo bread, milk, and various toppings.
Ingredients
Scale
- 1 tbsp (14g) butter, for greasing pan
- 6 large (approx. 480g) bolillo bread rolls
- 4 cups (960ml) whole milk
- 8 oz (227g) cone piloncillo or 1 1/4 cup (250g) dark brown sugar
- 6 whole cloves
- 4 cinnamon sticks
- 14 oz (397g) sweetened condensed milk
- 12 oz (340g) evaporated milk
- 2 tsp (10ml) vanilla extract
- 2 large (approx. 240g) bananas, sliced into rounds
- 1 cup (150g) raisins
- 1/2 cup (75g) almonds, sliced
- 2 cups (200g) Oaxaca cheese or Monterey Jack or Mozzarella, shredded
Instructions
- Heat & Steep Water: Start by heating the water until it is just about boiling. You will know it is ready when you see bubbles forming and steam rising. A good steeping pulls out the rich flavor from the cinnamon and cloves. Be careful not to let it boil too long or it will evaporate.
- Get Bread Ready: Slice the bolillo bread rolls into thick pieces and let them dry out slightly. The pieces should feel firm but still soft enough to absorb the flavors later. This is key to avoiding a mushy pudding at the end.
- Mix Brown Sugar Blend: In a mixing bowl, blend together the piloncillo or dark brown sugar and some of the steeped liquid. Ensure the sugar dissolves fully.
- Layer Bread & Ingredients: Start layering the dried bolillo bread and the mixture in the baking dish with the sliced bananas, raisins, and nuts along with the shredded cheese. Spread them out evenly to create pockets of flavor.
- Pour Remaining Liquid: Gently pour the remaining steeped liquid over the layered ingredients. Ensure that every piece of bread absorbs the flavors.
- Bake & Watch Closely: Pop your dish in the oven and let it bake at 375 degrees F until the top is golden brown and the edges begin to crisp, about 50 minutes. If it darkens too quickly, cover it with foil to avoid burning.
- Rest Before Serving: Let your capirotada rest for about 10 minutes after taking it out. This will help it firm up nicely and maintain its shape when cut.
Notes
- Storage Tips: Wrap any leftovers in an airtight container and refrigerate for up to 5 days. It can be enjoyed warm or cold.
- Expert Tips: Ensure the bread has completely dried out for at least an hour before layering to prevent sogginess. Cover with foil during the first 15 minutes of baking to steam the center. If it collapses after resting, serve it right away to maintain its puffiness.
- Reheating Instructions: Reheat in the oven at 350 degrees F for 15 minutes or until warmed through.
- Serving Suggestions: Serve with whipped cream on top, pair with cinnamon ice cream, or drizzle with caramel sauce for added sweetness.
- Recipe Variations: Add chocolate chips for a richer dessert, substitute coconut for a tropical twist, or incorporate different fruits like peaches or apples.
- Ingredient Notes: Use firm and dry bolillo bread, or toast fresh bread for an alternative. Substitute dark brown sugar for piloncillo in equal amounts. For nuts, use all almonds or a combination of pecans and walnuts.
Nutrition
- Serving Size: 1 serving
- Calories: 582
- Sugar: 36g
- Sodium: 742mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 38mg