Mexican Capirotada

Mexican Capirotada

Capirotada, a Mexican bread pudding made with raisins, peanuts, and Cheddar cheese, is traditionally served during Lent.

Ready in: 1 h 20 m

Calories: 490

Ingredients

  • 3 cups water
  • 3 cups brown sugar, divided
  • 2 cinnamon sticks
  • 2 cups butter, softened
  • 2 loaves sliced white bread, toasted
  • 1/4 teaspoon ground cinnamon, or to taste
  • 1/4 teaspoon ground nutmeg, or to taste
  • 1/8 teaspoon ground cloves, or to taste
  • 2 cups raisins
  • 2 cups peanuts
  • 1 pound shredded sharp Cheddar cheese
  • Recipe Instructions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
    3. Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
    4. Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.

    Directions

    • Prep15 m
    • Cook45 m
    • Ready In1 h 20 m
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
    3. Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
    4. Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.

      Nutrition Facts

      Per Serving: 490 calories; 29 g fat; 49.6 g carbohydrates; 11 g protein; 61 mg cholesterol; 590 mg sodium. Full nutrition

      Gallery “Mexican Capirotada”

      Mexican Capirotada

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