Capirotada is a traditional Mexican bread pudding that is often enjoyed during Lent. This delightful dessert combines layers of bread, cheese, nuts, and a sweet syrup made from piloncillo, cinnamon, and cloves.
Preparation time
20min
Cooking time
40min
Ingredients
8 Servings
- 6 bolillo rolls
- 250 g cheddar cheese
- 2 cinnamon sticks
- 4 cloves
- 100 g pecans
- 500 g piloncillo
- 100 g raisins
- 750 ml water
Directions
Step 1
Combine piloncillo, cinnamon sticks, cloves, and water in a pot. Bring to a boil and simmer until the piloncillo has dissolved and the syrup thickens slightly.
Step 2
Preheat the oven to 180°C (350°F).
Step 3
In a baking dish, layer the toasted bolillo slices, shredded cheese, raisins, and chopped pecans.
Step 4
Pour the syrup over the layered ingredients, ensuring everything is evenly soaked.
Step 5
Cover the dish with aluminum foil and bake for 30 minutes.
Step 6
Remove the foil and bake for an additional 10 minutes, or until the top is golden and crispy.
Step 7
Allow to cool slightly before serving.