How to Make Capirotada (Mexican Bread Pudding) | Receta de Cuaresma | Muy Bueno

piloncillo

🥗Healthier: brown sugar

💰Cheaper: granulated sugar

Brown sugar provides a similar flavor profile at a lower cost.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: cream cheese

Low-fat cheese reduces calories while maintaining creaminess.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries add a unique flavor while being cost-effective.

bolillo bread

🥗Healthier: whole wheat bread

💰Cheaper: white bread

Whole wheat bread offers more fiber and nutrients.

Measure 4 bolos and slice them about half an inch thick.

Melt some butter and brush it over the slices of bread.

Place the sliced bread on a baking sheet and brush both sides with butter.

Measure 4 1/2 cups of water and pour it into a pot.

Add 12 oz of Pono, 4 cinnamon sticks, and 6 whole cloves to the pot to make the syrup.

Bring the syrup mixture to a boil, then remove from heat and let steep.

Preheat the oven to 350°F.

Toast the sliced bread for 3 to 4 minutes on each side.

Strain the syrup to discard the cinnamon sticks and cloves, measuring about 1 1/2 cups of liquid.

Layer 1/3 of the sliced bread, 1/3 of the raisins, and 1/3 of the cheese in a baking dish.

Pour syrup evenly over the first layer and let it soak for 15 minutes.

Repeat the layering process two more times, topping the final layer with remaining raisins and cheese, and pour remaining syrup over it.

Cover the dish with aluminum foil sprayed with non-stick spray and bake for 40 minutes.

Uncover and bake until cheese is golden brown, about 10 to 15 minutes more.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens