I just realized that I owe my readers one recipe from my Foodbuzz dinner. Some readers asked me what capirotada was and I promised I was going to post the recipe and finally, here it is. Capirotada is a classic Mexican bread pudding that it is usually eaten during Lent. There are several recipes out there for this dessert, but I used the one my mom gave me when she was giving me instructions for the chiles en nogada. Please keep in mind that the bread for this recipe needs to be dried for at least 2 days before using. My mom told me that that way it won’t absorb as much oil when frying it.
Capirotada
Serves 14-16 portions but can be easily halved.For this recipe you will need:
- 5-6 bolillos or 2 large French bread loaves
- 2 cinnamon sticks
- 1 large (about 8 oz) piloncillo block
- 3-4 whole cloves
- 1 cup raisins
- 1 cup peanuts
- 1 cup grated queso fresco
- frying oil
Preparation:
- Cut bread sideways and let it dry for at least one day before preparing.
- Pre-heat oven to 350°F and roast half of the bread for 10 minutes or until it starts to turn golden brown.
- Fry the other half in oil until it starts to turn golden brown. This will happen very quickly so watch it closely.
- In a large pot over medium heat boil 4 cups of water with the piloncillo block, whole cloves and cinnamon sticks. Stir constantly until the piloncillo melts.
- In a glass or ceramic baking dish arrange a layer of baked and fried bread, sprinkle some raisins, peanuts and cheese and repeat with another layer of bread until you use all the ingredients.
- Pour the piloncillo syrup over the bread and let it sit in the fridge for at least 2 hours or until it is absorbed by the bread. Serve cold and enjoy.
My friend Jeff said that this bread should be called “what we do with leftover bread” and he is right. My mom always made this dessert when we had a lot of leftover bolillos or bread, a sweet way to eat leftover bread.
¡Buen provecho!
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26 Replies
Oh, what a different take on bread pudding, yum! Hey, I’m making your pumpkin moli for dinner tonight
Posted on November 20th, 2008 at 10:44 am
Hey Ben!
Great bread pudding recipe there. I have a recipe for bread pudding on my blog somewhere, but I was a little disappointed with it … I may have to give yours a try!
Posted on November 20th, 2008 at 10:44 am
Mmmm. I love bread pudding. Love the addition of cheese to this!
Posted on November 20th, 2008 at 10:57 am
The peanuts and cheese were a surprise to me … adding a little salt to the sweet. Muy interesante.
Posted on November 20th, 2008 at 11:54 am
Que rica capirotada!!!
Posted on November 20th, 2008 at 1:40 pm
This would have been a tasty ending for your dinner Ben. A fabulpus way to use up leftover bread!!
Posted on November 20th, 2008 at 1:42 pm
This sounds and looks fabulous!
Posted on November 20th, 2008 at 2:26 pm
This is similar to my mom’s recipe. She adds sliced plantain to hers and bakes it in the oven until hot & bubbly. My favorite part is the cheese, which becomes crusty and a little chewy after baking. Delicious!
Posted on November 20th, 2008 at 3:00 pm
Bread pudding in any form is always a fave…interesting how you fry half the bread. The cheese sort of adds a savoury touch…I like it Ben!
Posted on November 20th, 2008 at 4:08 pm
That looks delicious, and a great way to use stale bread!
Posted on November 20th, 2008 at 4:37 pm
Interesting, a bread pudding you don’t have to bake and that doesn’t have milk! Heh, I’ll be bookmarking this recipe.
Posted on November 20th, 2008 at 4:57 pm
Really cool take on bread pudding Ben. It’s like part fried dough, part classic bread pudding. I can’t picture anyone not digging a large slice of this
Posted on November 20th, 2008 at 7:47 pm
Oooh. I just made bread pudding for my first time and now I want to experiment with all different kinds. So this is perfect!
Posted on November 20th, 2008 at 9:57 pm
I’ve been waiting for this recipe! I can’t wait to try it, looks delicious!
Posted on November 21st, 2008 at 10:03 am
This looks fabulous—so warm & hearty! I definitely plan on trying this recipe, as I’ve never made Capirotada before.
Posted on November 21st, 2008 at 11:00 am
YUMMY! the picture makes me hungry! I am tagging you to bake a bread for a good cause. Please visit my blog post for more details.
Posted on November 21st, 2008 at 12:08 pm
Hey Ben, this is a great dessert, it looks so beautiful and full of flavour!!!!
Thanks for sending it into the round up
Ruth
Posted on November 25th, 2008 at 9:22 am
Wow..that looks amazing!! Talk about Comfort!!
Posted on November 26th, 2008 at 9:04 pm
ok am a dork, that is my actual blog… sigh haha still looks amazing!
Posted on November 26th, 2008 at 9:05 pm
[...] Capirotada ~ What’s Cooking? [...]
Posted on November 28th, 2008 at 3:04 am
We don’t really like bread puddings, but capirotada is something else. In fact its unfair to call something so wonderful a bread pudding!
I discovered this sometime back and made it. The recipe’s a bit different, though.
Posted on November 29th, 2008 at 1:45 pm
Wow! I have never heard or seen anything like this… Looks gorgeous Ben. I am so making this when I have the right amount of inspiration… I want it to look as good as yours!
No guarentees on the taste though! LOL
Posted on December 2nd, 2008 at 3:08 pm
Capirotado sounds wonderful! I love all the unusual ingredients (unusual to me anyway) and can imagine that this tastes heavenly.
Posted on December 3rd, 2008 at 9:12 am
your pudding looks so great… must be tasty…
Posted on December 4th, 2008 at 8:49 am
que rica capirotada mexicana yupi
Posted on February 17th, 2010 at 11:42 pm
[...] more on capirotada visit these links at What’s Cooking; Matt Bites; and Sunmaid [...]
Posted on March 2nd, 2010 at 12:22 pm
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