Capirotada

Name: Capirotada
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 slices stale white bread, toasted; 200g piloncillo or brown sugar; 500ml water; 1 cinnamon stick; 3 cloves; 1 tomato, peeled; 100g raisins; 100g peanuts, toasted; 150g Monterey Jack or queso fresco; butter for greasing

A traditional Mexican bread pudding served for Lent, layering bread with cheese, raisins and sweet piloncillo syrup.

Total time

55 min

Prep

20 min

Cook

35 min

Difficulty

easy

Cuisine

Mexican

vegetarian

Ingredients

8 slicesstale white bread, toasted

200gpiloncillo or brown sugar

500mlwater

1cinnamon stick

3cloves

1tomato, peeled

100graisins

100gpeanuts, toasted

150gMonterey Jack or queso fresco

butterfor greasing

Instructions

Simmer piloncillo, water, cinnamon, cloves and tomato 15 minutes to make syrup. Strain.

Butter a baking dish. Layer toasted bread, raisins, peanuts and cheese.

Pour hot syrup over layers.

Bake at 180°C for 20 minutes until syrup is absorbed and top is golden.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

124

Protein

Fat

2.2g

Carbs

31.8g

Fiber

Sodium

46mg

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