Wanted something #sweet but with rich in protein and fulfilling (must be the weather and my desire of hibernating :P). One of my childhood memories is eating my auntie’s delicious Capirotada which I had only eaten twice since is more a north Mexican kind of dessert. So I decided to hunt for a recipe and this is the one I tried and loved it (I could have used a bit more syrup, though)
Capirotada is kind of a “bread pudding” which as many of my home country’s desserts, is a mix of sweet and salty flavours. But very good balanced that makes it delicious but rich as well! So don’t skip the “weird mix” of ingredients, give it a try and let me know if you liked it!
Eat Good, Feel Good! 🍏
Mexican Capirotada (bread pudding)
- 3 cups water
- 3 small #Piloncillo cones (brown sugar) or 1½ c brown sugar
- 3 cinnamon sticks
- 2 anise pods
- 3 whole cloves
- 4 whole wheat bolillos OR 1 whole wheat french bread loaf
- 2 cups shredded cheese (I used muenster but mozzarella or cheddar is also used)
- 1 cup raisins
- 1 cup pecan pieces
- Add sugar and spices to a medium pot of boiling water. Simmer until dissolved and remove from heat.
- Tear bread into approx. 1″ cubes. Layer bread, cheese, pecans and raisins in a large cast-iron skillet or baking dish.
- Pour syrup over layers. Cover and bake at 350°F for 20 mins. Remove cover and bake for 15 mins. or until slightly toasted.
Serve warm or cold with a hot drink. Enjoy!