Capirotada is a deliciously rich Mexican bread pudding with layers of buttered bread, raisins, peanuts, and shredded cheese, drenched with a sweet cinnamon syrup. So good! It's traditionally served on Good Friday or during Lent.
Ingredients
- 3 cups water
- 2.25 cups packed brown sugar , divided
- 2 cinnamons sticks
- 2 loaves bolillo bread , sliced ½-inch thick, toasted
- 0.5 cups butter , softened
- 3 cups shredded Oaxaca cheese
- 2 cups peanuts
- 1 cup raisins
- 0.25 teaspoons ground cinnamon , or to taste
- 0.25 teaspoons ground nutmeg , or to taste
- 0.13 teaspoons ground cloves , or to taste
Instructions
-
1
Gather Ingredients and 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.
-
3
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.
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4
Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, and cloves.
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5
Shingle bread, butter-side up, to make two rows in a 9x13-inch baking dish.
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6
Sprinkle cheese, raisins, peanuts, cinnamon, nutmeg, and cloves over bread. Sprinkle remaining remaining 1/4 cup brown sugar over the cheese. Pour cinnamon syrup over entire dish; cover with aluminum foil.
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7
Bake in the preheated oven until cooked through, about 30 minutes. Cool for 15 to 20 minutes before serving.
Nutrition Facts
Per serving
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