Capirotada
This Mexican capirotada, or Mexican Bread Pudding, is a traditional dessert enjoyed especially during the Lent season and Easter. This delicious and comforting dessert, with deep roots in Mexican culture, is appreciated for its unique flavor and symbolic significance during the religious holiday festivities.
Ingredients
- 4 bolillos or telera bread rolls (you can substitute with French bread or baguette)
- 2 cups of Crystal milk
- 1 cup of brown sugar
- 1 cup of raisins
- 1 cup of chopped walnuts
- 1 cup of shredded coconut
- 1 cup of grated piloncillo (or brown sugar if you don't have piloncillo)
- 2 cinnamon sticks
- 2 cloves
- ½ cup of Crystal butter (for greasing the mold)
Products used
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Milk
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Butter
Directions
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Step 1
Preheat the oven to 180°C (350°F).
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Step 2
Slice the bolillos or bread rolls and place them on a baking sheet. Bake for about 10-15 minutes or until lightly golden and crispy.
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Step 3
Meanwhile, in a large pot, heat the milk with the cinnamon sticks and cloves over medium heat until warm but not boiling. Remove the cinnamon sticks and cloves.
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Step 4
In a separate bowl, mix together the brown sugar, raisins, walnuts, shredded coconut, and grated piloncillo.
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Step 5
Grease a baking dish with butter.
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Step 6
Place a layer of toasted bread at the bottom of the dish.
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Step 7
Sprinkle a layer of the sugar and nut mixture over the bread.
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Step 8
Place another layer of bread with the mixture and repeat until the mold is filled. On the last layer, sprinkle a mixture of sugar and nuts
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Step 9
Pour the warm milk over the layers of bread and mixture, making sure everything is well soaked.
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Step 10
Cut the butter into small pieces and distribute it over the capirotada.
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Step 11
Cover the dish with aluminum foil and bake for approximately 30-40 minutes.
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Step 12
Remove the aluminum foil and bake for another 10-15 minutes or until the top is golden brown.
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Step 13
Let the capirotada rest for a few minutes before serving.
