Capirotada
Capirotada, a traditional Mexican bread pudding, combines layers of rich bolillo bread, sweet syrup, and toasted nuts for a heartwarming dessert. This dish captures the essence of family gatherings and festive occasions with its delightful aroma and comforting flavors. Perfectly adaptable for various dietary needs, Capirotada is sure to impress at your next dinner party or cozy night in.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 6 bolillo rolls (stale), sliced
- 1 cup dark brown sugar
- 1 cinnamon stick
- 1/4 tsp nutmeg (freshly grated)
- 1 cup raisins (plump)
- 1/2 cup pecans or walnuts (toasted)
- 2 cups whole milk (or almond milk)
- 2 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Arrange sliced bolillo on a baking sheet and bake until golden brown.
- In a saucepan over medium heat, combine brown sugar, milk, cinnamon stick, nutmeg, and vanilla extract; stir until sugar dissolves and mixture simmers.
- Grease a baking dish and layer half of the toasted bread slices. Sprinkle half of the raisins and nuts over the bread. Pour half of the syrup mixture evenly on top.
- Repeat layering with remaining ingredients and cover with foil. Bake for 30 minutes.
- Remove foil and bake an additional 10-15 minutes until golden brown. Let cool slightly before serving warm.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 290
- Sugar: 22g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: - For added richness, substitute brioche or challah bread. - Experiment with spices like cardamom for a unique flavor twist. - Store leftovers in an airtight container in the fridge for up to three days.