About This Recipe
Capirotada, a Mexican bread pudding, is a classic dessert, especially popular during Lent. This dish is cherished for its blend of flavors: sweet piloncillo syrup, warm cinnamon, and a hint of spice from cloves. Raisins, peanuts, and Monterey Jack cheese add texture and depth, while toasted bolillo or French bread forms the base.
Ingredients
– 6 cups of water
– 3 piloncillo cones (see tips for alternatives)
– 3 Mexican cinnamon sticks
– 3 whole cloves
– 1 cup raisins
– 1/2 cup roasted, salted peanuts
– 12 thick slices of bolillo or French bread (around 1/3 inch thick; see note for substitutes)
– 2 cups shredded Monterey Jack cheese
Preparation and Cooking Steps
Step 1: Prepare the Piloncillo Syrup
Start by creating a rich, spiced syrup that forms the foundation of the capirotada. In a medium-sized stockpot, add 6 cups of water along with the piloncillo cones, cinnamon sticks, and whole cloves. Place the pot over medium-high heat. Stir occasionally to help dissolve the piloncillo as the mixture heats up. Allow the syrup to simmer until it begins to thicken.
Step 2: Toast the Bread
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