Description
A step-by-step recipe for traditional Mexican capirotada, a delicious bread pudding typically enjoyed during Lent.
Ingredients
Scale
- 4 cups of bolillo bread, cut into cubes
- 2 cups of milk
- 1 cup of water
- 1 cup of brown sugar
- 1/2 cup of raisins
- 1/2 cup of chopped pecans
- 1/2 cup of shredded coconut
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of vanilla extract
- 1/4 cup of queso fresco, crumbled (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, combine milk, water, and brown sugar. Heat until the sugar dissolves.
- In a large bowl, mix the bread cubes with the raisins, pecans, coconut, and cinnamon.
- Pour the milk mixture over the bread mixture and stir to combine.
- Add vanilla extract and mix well.
- Transfer the mixture to a greased baking dish.
- If using, sprinkle crumbled queso fresco on top.
- Bake for 30-35 minutes or until the top is golden brown.
- Let it cool slightly before serving.
Notes
- For a richer flavor, you can add a splash of rum or brandy to the milk mixture.
- Feel free to substitute or add other dried fruits like apricots or figs.
- This dish can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg