Description
A quick and comforting version of Capirotada, this traditional Mexican bread pudding combines cinnamon-spiced syrup, raisins, almonds, and cheese for a sweet-and-savory baked treat.
Ingredients
Scale
- 1½ cups piloncillo (or brown sugar)
- 1½ cups water
- 3 cinnamon sticks
- 8 oz baguette, cut into ½-inch cubes
- ½ cup raisins
- ½ cup sliced almonds
- 2 tbsp butter, cut into small pieces
- 1 cup manchego or queso fresco, shredded
Instructions
- Make the syrup: In a saucepan, combine piloncillo, water, and cinnamon sticks. Simmer over medium heat until the mixture thickens into a syrup.
- Mix the ingredients: In a large bowl, combine cubed bread, raisins, sliced almonds, and butter. Pour the warm syrup over the mixture and stir gently to combine.
- Assemble: Transfer the mixture to a greased baking dish and top with shredded cheese.
- Chill: Cover and refrigerate for 1 hour to allow flavors to meld.
- Bake: Preheat oven to 350°F. Bake covered for 20 minutes, then uncover and bake for an additional 15 minutes until the top is golden and bubbly.
- Serve: Serve warm. For extra decadence, top with vanilla ice cream or whipped cream.
Notes
You can substitute walnuts or pecans for the almonds, and use brown sugar if piloncillo is unavailable. Best served warm, but also delicious chilled the next day.
- Prep Time: 15 minutes (+1 hour chill time)
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg