Capirotada (Mexican Bread Pudding)

Name: Capirotada (Mexican Bread Pudding)
Total time: 2400 s
Yield: Serves 5 servings
Ingredients: 12 pieces bolillo or French bread; 4 large cones of piloncillo (about 28 ounces or 800 grams); 2 sticks cinnamon; 1 star anise; 1 cup roasted peanuts; as needed Vegetable oil,; as needed Fresh white cheese,; 1/2 cup raisins

Berenice Jasso @cook_berejasso

Zapopan jalisco

In Mexico, we often enjoy this traditional dessert during Lent. This is how my mom makes it, using my grandmother’s recipe. Over time, people have added other ingredients like coconut or almonds, but this is the classic version!

Berenice Jasso @cook_berejasso

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Ingredients

40 minutes

Serves 5 servings

12 piecesbolillo or French bread
4large cones of piloncillo (about 28 ounces or 800 grams)
2 stickscinnamon
1star anise
1 cuproasted peanuts
as neededVegetable oil,
as neededFresh white cheese,
1/2 cupraisins

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Steps

40 minutes

1

Slice the bread and fry it in a skillet with vegetable oil until golden on all sides, working in batches.
2

Place the fried bread on paper towels to drain.
3

Make a syrup by simmering the piloncillo, cinnamon, and star anise with a small amount of water until dissolved.
4

Dip each piece of bread in the syrup, then arrange them in a baking dish. Pour the remaining syrup over the bread.
5

Sprinkle with roasted peanuts, raisins, and fresh white cheese.