Mexican Capirotada

This delicious capirotada, or Mexican bread pudding, tastes like a combination of French toast and bread pudding. It is traditionally served during Lent and is more commonly made with piloncillo (Mexican brown sugar).


Recipes · Cuisine · Latin American · Mexican


Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Additional Time: 15 mins
Servings: 24

Ingredients

Ingredients List

  • 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


Directions

  1. Preheat the 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 of the raisins, 1/4 of the peanuts, 1/4 of the remaining brown sugar, and 1/4 of 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 15 to 20 minutes before serving.


Nutrition Facts (per serving)

Nutrition Facts
490 Calories
29g Fat
50g Carbs
11g Protein


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