Capirotada is one type of Mexican bread pudding eaten during Lent (the 40 days before Easter), especially on meatless Fridays and Good Friday.
It is made differently by each cook but has some ingredients you wouldn’t expect in a bread pudding – cheese and peanuts! Traditionally the bread used is the bolillo (similar to a French baguette) and when combined with raisins, cinnamon, cheese, and peanuts, the result is a delicious and unique blend of sweet and savory.
This recipe comes straight from Saltillo, Mexico – from the kitchen of my mother. It is a favorite of mine, one I made for the first date night with my wife!
You will need
- 4 bolillos (you can order from us for delivery via Market Wagon if you like!) or a large French baguette
- 1 package of Queso Fresco, sliced (found at most grocery stores)
- 1/2 cup of raisins
- 1/2 cup of peanuts (or almonds)
- 1 stick of cinnamon
- 1 cup of dark brown sugar or 3 piloncillos (cone shaped pieces of cane sugar)
- Coffee and/or milk (optional)
- Preheat oven to 350F. Coat a 9×13 baking dish with butter or coconut oil.
- Boil 6-8 cups of water with cinnamon and brown sugar for about 15-20 minutes.
- Meanwhile, slice bread into about ¾ inch slices and brown in a skillet with the oil of your choice.
- (You can also toast it, or leave your fresh bread out for a day or two to dry).
- Place bread in baking dish and sprinkle half of each of peanut and raisin on top. Cover with a cheese layer. Create a second layer of bread, peanut, raisin and cheese.
- Taste syrup and add coffe and/or milk as desired. Pour your syrup over the bread until the bread is soaked and liquid is about halfway up the pan.
- Cover with aluminum foil and bake for about 30 minutes.
Makes 8-10 servings