Capirotada

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This Mexican bread pudding (capirotada) is a savory and sweet bread pudding. It's so moist and sweetened with piloncillo syrup. Capirotada is traditionally eaten during lent and Easter time, but can be also enjoyed on any other special occasion.

Ingredients:

– Loaf of French bread or 3 bolillos – butter – Piloncillo – cinnamon stick – whole allspice – piece on onion – tomatillo husks . – cotija cheese – raisins – sliced almonds – pitted prunes – chopped walnuts

Step 

Make the piloncillo syrup. In a medium saucepan over medium-high heat add piloncillo, whole allspice, cinnamon stick, tomatillo husks, quartered slice onion and fill with 3 cups of water or 3 1/2 cups for extra syrupy moist bread pudding.

1

Step      

Toast the bread - cut the bread 3/4 inch and place the pieces in a large baking sheet and bake for 6 minutes or until golden brown and toasty.

2

Step  Assembling the capirotada. Start by greasing an 8x8 baking dish with butter or cooking spray. Add the first layer of bread slices. Sprinkle cotija cheese, followed by raisins, and prunes. Pour in ½ of the piloncillo syrup evenly. Repeat the layers... 

3

Step 

 Bake in the oven for 25 minutes, uncover and put back in the oven for another 10 minutes. Set aside to cool down.

4

Serve this Mexican Capirotada warm with your favorite drink. Go to complete recipe below.