Capirotada
A traditional Mexican bread pudding soaked in a spiced piloncillo syrup and layered with nuts, raisins, and cheese, served during Lent.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Capirotada to your week, check it against your household's allergens, and build the shopping list automatically.