Capirotada: The Ultimate Mexican Bread Pudding Recipe
Introduction to Capirotada
Capirotada, a delightful Mexican bread pudding, is a cherished dessert that has been enjoyed for generations. This comforting dish combines layers of toasted bread, rich flavors from piloncillo, and gooey cheese, creating a unique and satisfying experience. Whether you’re looking to reconnect with your heritage or discover a new favorite dessert, this recipe will guide you through making the perfect Capirotada.
A Personal Story Behind My Capirotada Journey
Growing up, my grandmother would often prepare Capirotada during family gatherings. The aroma of cinnamon and baked bread filling the house always brought back fond memories of laughter and love. Each bite was a reminder of our family traditions, and I’ve carried that passion for this dish into my own kitchen. Now, I wish to share this treasure with you, hoping it brings the same warmth and joy to your home.
What Makes This Capirotada Recipe Special?
This recipe stands out because of its delightful combination of textures and flavors. The crispy, toasted bolillo rolls provide the perfect base, while the piloncillo syrup infuses each layer with deep caramel notes. The addition of cheese creates a creamy contrast that elevates this dish to new heights. Plus, it’s a versatile dessert that can be customized to your taste, inviting you to experiment and make it your own!
The Full Capirotada Recipe
Ingredients
- 4 bolillo rolls or French rolls
- 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 your choice)
- 1 cup raisins
- 4 tablespoons butter or spray butter
Instructions
- Preheat the oven to 350°F (175°C). This ensures a perfectly baked pudding.
- Slice the rolls into 1/2-inch slices. Butter both sides and place them on a baking sheet. Bake for 3 minutes on each side until lightly toasted and dry. This step adds a lovely crunch to the dish.
- In a large saucepan, combine water, piloncillo, cinnamon sticks, and cloves. Bring to a boil, then reduce heat to create a syrup. Simmer the syrup uncovered for 20 minutes. Remove from heat and let it steep, covered, for 2 hours. This allows the spices to infuse their flavors into the syrup.
- Strain the syrup through a sieve, discarding the cinnamon sticks and cloves. Set the syrup aside.
- Spray an 8 x 10 1/2-inch baking dish with non-stick spray. Layer the ingredients in this order: a third of the toasted bread, a third of the raisins, a third of the cheese, and 1 1/2 cups of syrup evenly over the cheese. Wait 15 minutes, then layer another third of the bread, raisins, cheese, and 1 1/2 cups of syrup evenly over the cheese. Let it soak for another 15 minutes, and top with the remaining bread, raisins, cheese, and syrup evenly over the bread. Allow it to set for another 15 minutes before baking.
- Cover the dish with aluminum foil that has been sprayed with nonstick spray. Bake for 40 minutes, then uncover and bake until the cheese is golden brown, about 10 to 15 minutes more. This final step gives your Capirotada a beautiful golden crust.
- Serve warm, and enjoy the comforting flavors of this traditional Mexican dish!
Serving Suggestions and Variations for Capirotada
Capirotada can be served on its own or with a scoop of vanilla ice cream for an extra indulgent treat. Drizzling some warm syrup over the top just before serving can enhance the sweetness. For variations, consider adding chopped nuts or sliced bananas between the layers for added texture and flavor. Feel free to experiment with different types of cheese or dried fruits to make this dish uniquely yours!
Frequently Asked Questions About Capirotada
Can I prepare Capirotada in advance?
Yes, you can assemble the dish a day before baking. Just cover it well and refrigerate. Bake it fresh before serving for the best texture.
Is Capirotada gluten-free?
This recipe contains bread, which is not gluten-free. However, you can use gluten-free bread as a substitute to make it suitable for gluten-sensitive individuals.
Can I freeze Capirotada?
Yes, you can freeze Capirotada. Just ensure it’s well wrapped. Thaw overnight in the refrigerator and reheat in the oven before serving.
Capirotada
Equipment
- Oven Preheat to 350°F (175°C)
- Baking Dish 8 x 10 1/2-inch, sprayed with nonstick spray
Ingredients
Main Ingredients
- 4 rolls bolillo rolls or French rolls
- 4.5 cups water
- 12 ounces piloncillo or dark brown sugar
- 4 sticks cinnamon
- 6 whole cloves
- 3 cups shredded cheese (Longhorn Cheddar, Colby, or cheese of your choice)
- 1 cup raisins
- 4 tablespoons butter or spray butter
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the rolls into 1/2-inch slices. Butter both sides and place them on a baking sheet. Bake for 3 minutes on each side until lightly toasted and dry.
- In a large saucepan, combine water, piloncillo, cinnamon sticks, and cloves. Bring to a boil, then reduce heat to create a syrup. Simmer the syrup uncovered for 20 minutes. Remove from heat and let it steep, covered, for 2 hours.
- Strain the syrup through a sieve, discarding the cinnamon sticks and cloves. Set the syrup aside.
- Spray an 8 x 10 1/2-inch baking dish with non-stick spray. Layer the ingredients in this order: a third of the toasted bread, a third of the raisins, a third of the cheese, and 1 1/2 cups of syrup evenly over the cheese. Wait 15 minutes, then layer another third of the bread, raisins, cheese, and 1 1/2 cups of syrup evenly over the cheese. Let it soak for another 15 minutes, and top with the remaining bread, raisins, cheese, and syrup evenly over the bread. Allow it to set for another 15 minutes before baking.
- Cover the dish with aluminum foil that has been sprayed with nonstick spray. Bake for 40 minutes, then uncover and bake until the cheese is golden brown, about 10 to 15 minutes more. Serve warm.