Mexican Bread Pudding (Capirotada)
A savory and sweet dessert traditional to Mexico.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
- 3 cups water
- 3 small piloncillo cones OR 1 1/2 c brown sugar
- 3 cinnamon sticks
- 2 anise pods
- 3 whole cloves
- 4 whole wheat bolillos OR 1 whole wheat french bread loaf
- 2 cups shredded cheese I used muenster but mozzarella or cheddar is also used
- 1 cup raisins
- 1 cup pecan pieces
Add sugar and spices to a medium pot of boiling water. Allow to simmer until all sugar has been dissolved. Remove from heat and allow to cool while you prepare the rest of the dish.
Cut or tear bread into approximately 1" cubes. Begin layering bread, cheese, pecans and raisins in a large cast-iron skillet or baking dish.
Pour syrup over layers, making sure to evenly disperse over all the bread.
Cover (I used aluminum foil over my cast-iron skillet) and bake at 350° for 20 minutes. Remove cover and continue baking for an additional 15 minutes or until the surface cheese and bread is slightly toasted.
Serve warm with a hot cup of coffee/tea or enjoy the next day straight out of the fridge!