Mexican Capirotada recipe

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Ingredients

3 cups water
3 cups brown sugar, divided
2 cinnamon sticks
2 cups butter, softened
2 loaves sliced white bread, toasted
¼ teaspoon ground cinnamon, or to taste
¼ teaspoon ground nutmeg, or to taste
⅛ teaspoon ground cloves, or to taste
2 cups raisins
2 cups peanuts
1 pound shredded sharp Cheddar cheese

Nutrition Info

489.6 calories
carbohydrate: 49.6 g
cholesterol: 60.5 mg
fat: 29 g
fiber: 2.5 g
protein: 11 g
saturatedFat: 14.8 g
servingSize: -
sodium: 590.3 mg
sugar: 27 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

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

Recipe Yield

24 servings

Recipe Note

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

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