capirotada

Capirotada

Cuisine Recipes

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Capirotada is a scrumptiously rich Mexican bread pudding that is generally served during Loaned and Easter. It's all the more generally made with piloncillo (Mexican earthy colored sugar).

Cooking Ingredients

    • 3 cups water

    • 2 ¼ cups packed light brown sugar, divided

    • 2 cinnamon sticks

    • 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces)

    • ½ cup butter, softened

    • 3 cups shredded Oaxaca cheese (about 12 ounces)

    • 2 cups peanuts

    • 1 cup raisins

    • ¼ teaspoon ground cinnamon, or to taste

    • ¼ teaspoon ground nutmeg, or to taste

    • ⅛ teaspoon ground cloves, or to taste

Cooking Direction

    Assemble Fixings and preheat the stove to 350 degrees F (175 degrees C).

    Join water, 2 cups earthy colored sugar, and cinnamon remains together in a pan; heat to the point of boiling.
    Lessen intensity and stew, blending periodically, until sugar is broken up and fluid has decreased into a syrup, around 15 minutes. Eliminate cinnamon sticks from syrup utilizing an opened spoon.
    Spread a far layer of margarine onto one side of each toasted bread cut, and sprinkle with cinnamon, nutmeg, and cloves.
    Shingle bread, margarine side up, to make two columns in a 9x13-inch baking dish.
    Sprinkle cheddar, raisins, peanuts, cinnamon, nutmeg, and cloves over bread. Sprinkle staying 1/4 cup earthy colored sugar over the cheddar. Pour cinnamon syrup over whole dish; cover with aluminum foil.
    Heat in the preheated broiler until cooked through, around 30 minutes. Cool for 15 to 20 minutes prior to serving.