Name: Mexican Capirotada
Prep time: 15 min
Total time: 1 h
Yield: 24
Cuisine: Mexican cuisine
Ingredients: 3 cup water; 3 cup brown sugar, divided; 2 cinnamon sticks; 2 cup butter, softened; 2 loaves white bread, toasted; 1/4 tsp ground cinnamon, or to taste; 1/4 tsp ground nutmeg, or to taste; 1/4 tsp ground cloves, or to taste; 2 cup raisins; 2 cup peanuts; 1 lbs shredded sharp Cheddar cheese

This is a traditional Mexican bread pudding served during Lent. It is commonly made with piloncillo (Mexican brown sugar).

Mexican Capirotada

Preheat oven to 350 degrees F (175 degrees C).

Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.

Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.

Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.

Mexican Capirotada

This is a traditional Mexican bread pudding served during Lent. It is commonly made with piloncillo (Mexican brown sugar).

Ingredients

Directions

Reviews ( 0 )

Useful links

Recipes