Mexican cuisine · Desserts & Sweets

Capirotada

A Mexican Lenten bread pudding of toasted white bread soaked in piloncillo-cinnamon syrup with raisins, nuts and melted cheese.

Ingredients · for 8 servings

• 500 g white bread (stale)
• 80 g butter
• 250 g piloncillo (or brown sugar)
• 2 cinnamon sticks
• 4 whole cloves
• 1 orange
• 150 g raisins
• 100 g walnuts
• 80 g almonds
• 200 g grated cheese (mild, e.g. Gouda)

Instructions

1. Preheat the oven to 180°C (355°F), slice the white bread 1.5 cm thick, brush with half of the melted butter, and toast for 8–10 min., until dry and light brown.
2. Bring the piloncillo to a boil with the cinnamon sticks, cloves, the grated orange zest and 700 ml of water, then simmer for 15 min. into a dark, slightly syrupy liquid; fish out the cinnamon and cloves.
3. Put the raisins in a bowl, pour over 100 ml of the hot syrup, and let them plump up.
4. Grease a baking dish with the remaining butter and fill it in layers: bread slices, raisins, coarsely chopped walnuts and almonds, grated cheese — and so on, until everything is used up.
5. Pour the warm syrup evenly over the layers and let soak in for 10 min., so the bread absorbs it completely.
6. Bake covered for 25 min., then uncovered for another 10 min., until the cheese on top is golden brown; serve lukewarm.