Capirotada

Name: Capirotada
Total time: 55 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 French baguette (about 12 oz), sliced and toasted; 2 cones piloncillo (about 1 1/2 cups), or packed brown sugar; 3 cups water; 2 cinnamon sticks and 4 whole cloves; 1/2 cup raisins and 1/2 cup chopped pecans; 1 cup shredded Cotija or mild cheddar cheese

A traditional Mexican bread pudding soaked in a spiced piloncillo syrup and layered with nuts, raisins, and cheese, served during Lent.

55 minutes

Serves 8

Dessert

Contains common allergens

Dairy Tree nut

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Instructions

6 steps

1
Toast the baguette slices on a baking sheet at 350°F for about 10 minutes until dry and lightly golden, which helps them absorb the syrup without turning to mush.

2
Combine the water, piloncillo, cinnamon sticks, and cloves in a saucepan and simmer for 15 minutes until the sugar dissolves into a fragrant amber syrup, then strain out the spices.
3
Layer half the toasted bread in a greased baking dish and scatter over half the raisins, pecans, and cheese.
4
Repeat with a second layer of bread, raisins, pecans, and cheese to build the pudding.
5
Pour the warm syrup slowly and evenly over the layers, pressing the bread down gently so every piece soaks up the liquid.
6
Cover with foil and bake at 350°F for 25 minutes, then uncover for the last 10 minutes until the top is set and the cheese melts; let rest 5 minutes before serving warm.

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