Capirotada… Extra Pecans And Raisins
The only thing Mexican bread pudding, or capirotada, has in common with other variations is the fact they both have bread and sugar in them. This south of the border version has dried fruit, cheese, rich brown sugar, and more, for an incredible flavor.
Ingredients
- 4 bolillo rolls or a loaf of baguette bread in ½ to ¾-inch slices
- 2 tablespoons unsalted butter
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch kosher salt
- 4 cups water
- 2 cups piloncillo or dark brown sugar
- ¼ cup raisins
- ½ cup sliced almonds
- 3 ounces crumbled queso anejo or cotija cheese
Instructions
- Preheat the oven to 400 degrees F.
- Grease an 8-inch square baking dish with 2 tablespoons of the butter.
- Put a wire rack inside a baking sheet and arrange the bread on top.
- Bake for 15 minutes or until golden and crispy around the outsides.
- Turn the oven down to 350 degrees F.
- Bring the water, piloncillo, cloves, cinnamon, salt, nutmeg and 2 tablespoons of butter to a simmer.
- Cook for 10 minutes or until reduced a little, then take it off the heat.
- Arrange half the bread in a layer in the greased square dish.
- Ladle over some syrup to soak the bread and don’t leave any dry bits of bread.
- Sprinkle half the nuts, apricots, raisins and cheese on top.
- Add the rest of the bread on top.
- Sprinkle with the remaining nuts, apricots, raisins, and cheese.
- Add more syrup on top if it looks dry.
- Bake for half an hour or until set but still soft to press.
- Cool for 10 minutes and then serve warm.
Tried this recipe?Let us know how it was!