Capirotada, a cherished Mexican bread pudding, is a delightful and surprisingly simple dessert perfect for Lent and beyond. This comforting treat boasts a unique texture, blending soft, soaked bread with the sweetness of piloncillo (unrefined cane sugar) and the warmth of spices like cinnamon and cloves. Its rich history is woven into the fabric of Mexican culture, making it more than just a dessert; it's a taste of tradition. The combination of textures – the crispy fried bread contrasting with the soft, sweet custard – creates an unforgettable culinary experience. Beyond its deliciousness, Capirotada is a testament to resourceful cooking, utilizing leftover bread in a creative and flavorful way.
This recipe offers a classic approach to Capirotada, showcasing its authentic flavors. Ready to embark on a culinary journey and create your own batch of this iconic Mexican dessert? Let's dive into the step-by-step instructions to make this delicious bread pudding.
Tools Needed
- Medium pot
- Baking dish
- Oven
- Toaster (optional)
Ingredients
- Water: 1.5 liters
- Piloncillo (or Panela): 2 cones
- Cinnamon sticks: 3
- Cloves: 3
- Plantains: 2
- Toasted bread (panelas or bolillo): 24 slices
- Butter: 1/4 cup + 226 grams
- Corn tortillas: 4
- Fresh cheese: 500 grams
- Serves: 350 grams
- Peanuts: 120 grams
Step-by-Step Instructions
Step 1. Prepare the Sweet & Savory Components
- In a medium pot, combine water, piloncillo, cinnamon sticks, and cloves. Cook over medium heat for 15 minutes, or until the piloncillo melts into a syrup. Remove the cinnamon and cloves.
- Cut the plantains in half lengthwise, make an incision in the center, and remove the peel. Slice the plantains.
- If using bolillo, cut it into 2-centimeter-thick slices. Toast the bread in the oven or toaster.
Step 2. Assemble the Capirotada
- Butter the bottom and sides of a baking dish. Place corn tortillas on the bottom to prevent the bread from burning.
- Layer the bread, plantains, cheese, serves, and peanuts in the prepared baking dish. Repeat layers until all ingredients are used.
Step 3. Saturate and Bake
- Pour the reserved piloncillo syrup over the capirotada, ensuring all layers are moist.
- Cover the baking dish with a lid or aluminum foil and bake for 1 hour at 350°F (177°C).
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Use any fruit you like instead of plantains. Ripe plantains are preferred.
- You can use either panelas or bolillo bread, or a combination of both.
- Capirotada can be served hot or cold.
Nutrition
- N/A
FAQs
1. Can I use other types of bread besides bolillo?
Yes! While bolillo is traditional, you can substitute with other crusty breads like French bread or even challah. Just make sure it's somewhat stale for best results.
2. What if I don't have piloncillo? Can I use something else?
Yes, you can substitute piloncillo with brown sugar or even a combination of granulated sugar and molasses. The flavor will be slightly different, but still delicious.
3. How long can I store leftover Capirotada?
Leftover Capirotada can be stored in an airtight container in the refrigerator for up to 3 days. It's best enjoyed within the first two days for optimal texture.
Enjoy your freshly baked Capirotada! This traditional Mexican dessert is a perfect treat for Lent, offering a delicious blend of textures and flavors that will impress your family and friends. Share this recipe and the joy of this comforting classic with everyone you know.