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Capirotada
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
1
Simmer piloncillo, water, cinnamon, cloves and tomato 15 minutes to make syrup. Strain.
2
Butter a baking dish. Layer toasted bread, raisins, peanuts and cheese.
3
Pour hot syrup over layers.
4
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
2g
Fat
2.2g
Carbs
31.8g
Fiber
7g
Sodium
46mg
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