Description
A delicious vegan version of the traditional Mexican dessert Capirotada, made with layers of bread, fruits, and rich syrup.
Ingredients
Scale
- 5 Bolillos, large, stale cut into 3/4 inch slices
- 8 oz Piloncillo (1 cone)
- 1/2 Ceylon Cinnamon stick
- 4 cups Water
- 2 Cloves whole
- 2 Bananas sliced into rounds
- 1/2 cup Raisins
- 1/2 cup Roasted peanuts
- 1/4 cup Coconut shredded, toasted, unsweetened
- 2 tbsp. Sprinkles
- 2 tbsp. Agave syrup
- 1/4 cup Brown sugar
Instructions
- Prep The Bread: Start by slicing the Bolillos, using a sturdy knife for clean cuts. Aim for thick slices to soak up the syrup nicely. Be careful not to slice them too thin.
- Prepare The Syrup: In a saucepan, mix together the water, brown sugar, Piloncillo, agave syrup, Ceylon cinnamon stick, and whole cloves. Stir gently over medium heat until the sugar dissolves and the mixture smells sweet. Watch carefully to prevent scorching; it should just lightly bubble, not boil.
- Toast The Bread: Lightly toast the Bolillo slices in the oven to enhance their flavor until they are golden brown and slightly crisp. Do not leave them in too long.
- Layer The Ingredients: Start layering the toasted Bolillo slices in the baking dish, drizzling each layer with the syrup mixture and sprinkling bananas, raisins, and roasted peanuts in between. Create a balance of bread and toppings, avoiding overloading one layer.
- Let It Soak: Allow the assembled dish to sit for about 10 minutes so the syrup can soak in, noticing the bread absorb the moisture.
- Bake & Enjoy: Pop your baking dish in the oven at 375 degrees F until it is bubbling and golden on top, about 20 minutes. The smell of warm cinnamon will fill your kitchen.
- Cool & Serve: Let the Capirotada cool slightly before serving, allowing it to firm up a bit. Slice while still warm to keep the layers intact.
Notes
- Storage Tips: Refrigerate leftovers in an airtight container at or below 40 degrees F for up to 5 days. Can be eaten hot or cold.
- Expert Tips: Soak the Bolillo slices thoroughly in the syrup before baking to avoid a hard texture. If the syrup is not absorbing well, let the assembled layers rest before baking. If too dry after baking, add a bit more water to the syrup mixture next time.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 10 minutes until warmed through.
- Serving Suggestions: Serve warm with a scoop of vegan ice cream or pair with a fruit salad for freshness. Drizzle with agave syrup for extra sweetness.
- Recipe Variations: If Bolillos are not available, substitute with Baguette or French bread. Add vegan cheese for creaminess or include additional fruits like apples or pears.
- Ingredient Notes: Use stale Bolillos for the best texture. When selecting nuts, opt for unsalted roasted peanuts.
Nutrition
- Serving Size: 1 serving
- Calories: 312
- Sugar: 42g
- Sodium: 69mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg