Why Make This Recipe
Capirotada is a Mexican bread pudding that is often enjoyed during the Lent season and on special occasions. This traditional dessert is a wonderful combination of sweet and savory flavors. The ingredients come together to create a comforting dish that’s both delicious and heartwarming. Making capirotada is a great way to connect with culinary traditions while treating yourself and your loved ones to a delightful dessert.
How to Make Capirotada
Ingredients:
- Bolillo or crusty bread, sliced
- Piloncillo (or dark brown sugar)
- Water
- Cinnamon sticks
- Cloves
- Raisins
- Nuts (such as pecans or walnuts, optional)
- Queso fresco or panela cheese
- Butter
Directions:
- Preheat your oven to 350°F (175°C). In a saucepan, combine piloncillo (or brown sugar), water, cinnamon sticks, and cloves. Bring to a simmer and let it reduce slightly to form a rich syrup.
- Slice the bread and lightly toast the slices in butter until they are golden, which will help them absorb the syrup without becoming too mushy.
- In a greased baking dish, layer the toasted bread with raisins and nuts, if using. Sprinkle pieces of queso fresco between the layers.
- Pour the warm syrup evenly over all the layers. Allow the dish to sit for about 10 minutes so that the bread absorbs the flavors.
- Bake in the preheated oven for 20-25 minutes until the top is slightly crisp and the flavors meld together.
- Remove from the oven and let cool slightly before serving. Enjoy this traditional holiday dessert that brings back cherished memories!
How to Serve Capirotada
Capirotada is best served warm, straight from the oven. You can pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. It can also be enjoyed on its own as a delightful dessert after a meal.
How to Store Capirotada
If you have leftovers, store them in an airtight container in the refrigerator. Capirotada can last for about 3 to 4 days when refrigerated. To reheat, simply warm it in the oven or microwave before serving again.
Tips to Make Capirotada
- Use slightly stale bread, as it absorbs the syrup better without falling apart.
- Feel free to mix in other dried fruits, like figs or apricots, for a different flavor.
- Adjust the level of sweetness by adding more or less piloncillo or brown sugar.
Variation
You can add chocolate chips for a richer flavor or swap queso fresco with ricotta for a creamier texture. Some people also like to add a splash of vanilla extract for an extra layer of flavor.
FAQs
1. Can I use regular bread instead of bolillo?
Yes, any crusty bread will work well in this recipe.
2. Is capirotada only eaten during Lent?
While it is a traditional dish during Lent, it can be enjoyed year-round for any special occasion.
3. Can I freeze capirotada?
Yes, you can freeze it. Wrap individual portions tightly and store them in the freezer for up to a month. Make sure to thaw and reheat before serving.