Description
Capirotada is a traditional Mexican bread pudding, perfect for brunch or dessert, with layers of bread, cheese, and a sweet syrup.
Ingredients
Scale
- 4 bolillo rolls or French rolls, sliced
- 4 1/2 cups water
- 12 ounces piloncillo or 1 1/2 cups packed dark brown sugar
- 4 cinnamon sticks
- 6 whole cloves
- 3 cups shredded cheese (Longhorn Cheddar, Colby, or cheese of choice)
- 1 cup raisins
- 4 tablespoons butter or spray butter
Instructions
- Prep the Bread: Start by slicing the bolillo rolls or French rolls into nice, even pieces. Utilizing older bread helps it soak up the syrup better. Avoid making the slices too thick; otherwise, they will not soak well.
- Make the Syrup: Combine 4 1/2 cups water and 12 ounces piloncillo or 1 1/2 cups packed dark brown sugar in a saucepan. Heat it slowly over medium heat, stirring until the sugar dissolves completely. As it cooks, it will start to bubble and smell sweet. Avoid boiling it too long to prevent caramelization.
- Layer Bread and Cheese: In a baking dish, create layers of the sliced bread and shredded cheese, generously sprinkling cheese between the layers. The gooey cheese peeking through the bread is a good indicator of a well-made dish.
- Pour the Syrup: Carefully pour the syrup over the layered bread and cheese, allowing it to soak in nicely. Ensure you pour enough syrup; too little will not soak the bread properly.
- Cover and Bake: Cover the baking dish with foil and bake in a preheated oven. You want to bake it until it is bubbly and the bread has absorbed the syrup, about 50 minutes. Remove the foil during the last 10 minutes of baking to achieve a golden top.
- Cool Before Serving: Let the capirotada cool slightly for about 15 minutes before serving. This will help the textures settle, and you will enjoy the wonderful aroma.
Notes
- Storage Tips: Store leftovers covered in the refrigerator for up to 5 days. Capirotada can be assembled up to 24 hours in advance before baking.
- Expert Tips: Allow the bread to soak fully for best texture. If the bread seems too dry after baking, ensure a good soaking in syrup for at least an hour beforehand. When choosing cheese, aim for varieties that melt well, such as Monterey Jack, to enhance the overall texture. If the syrup does not penetrate the bread as expected, consider using more syrup and allowing a longer soaking time before baking.
- Reheating Instructions: To reheat, place leftover capirotada in the oven at 350 degrees F for approximately 15-20 minutes until warmed through.
- Serving Suggestions: Pair with café de olla for brunch or enjoy as dessert after Mexican comfort foods. Capirotada can also be served with whipped cream or ice cream for added indulgence.
- Recipe Variations: For added texture, consider adding nuts like pecans or almonds. You can incorporate different fruits like bananas or mangoes, or use different cheeses such as queso Oaxaca or queso fresco for varied flavors.
- Ingredient Notes: For the best quality, ensure you are using fresh, crusty rolls for the best soaking results. If you cannot find piloncillo, packed dark brown sugar is a suitable substitute, though the flavor will be slightly different.
Nutrition
- Serving Size: 1 serving
- Calories: 473
- Sugar: 39g
- Sodium: 472mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 48mg