Description
A step-by-step recipe for traditional Mexican capirotada, a delicious bread pudding dessert typically enjoyed during Lent.
Ingredients
Scale
- 4 cups of bolillo bread, cut into cubes
- 2 cups of water
- 1 cup of brown sugar
- 1/2 cup of raisins
- 1/2 cup of chopped pecans
- 1/2 cup of shredded coconut
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of vanilla extract
- 1/2 cup of cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, combine water and brown sugar, and bring to a boil to create a syrup.
- In a large bowl, mix the bread cubes with the syrup, raisins, pecans, coconut, cinnamon, and vanilla.
- Layer the mixture in a baking dish, adding cheese between layers if desired.
- Bake for 30-40 minutes until golden brown and set.
- Let cool slightly before serving.
Notes
- Can be served warm or at room temperature.
- Customize with your favorite nuts or dried fruits.
- Traditionally enjoyed during Lent, but can be made year-round.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg