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Capirotada

Capirotada

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dromero1013

This is a traditional Mexican bread pudding served during Lent. It is commonly made with piloncillo (Mexican brown sugar).

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 590 mg
  • 24%

Based on a 2,000 calorie diet

Directions

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

mari
0
10/27/2014

this is the capirotada I ate as a child .my mom made it just for holidays and we ate it all up. .thank you