Capirotada – Mexican Bread Pudding!
Happy Cinco de Mayo! The commemoration of the 1862 triumph of the Mexican army over the French army in the Battle of Puebla has taken on epic proportions in the United States. In Mexico, it’s really only celebrated in the state of Puebla. But I love that we take the date as a celebration of all things Mexican – the culture, the people, and especially the food!
I’ve made a traditional Mexican dessert called Capirotada – Mexican Bread Pudding. I used brown sugar, which is available everywhere, but if you have access and want to make it even more authentically, use the unrefined Mexican sugar cone, piloncillo instead of brown sugar. It’s a cane sugar made from boiling and evaporating cane juice. Also, if you don’t have manchego cheese, use queso fresco or any mild cheese like monterey jack or muenster.
1-1/2 cups brown sugar
1-1/2 cups water
3 cinnamon sticks
8 oz French baguette, cut into 1/2” cubes
1/2 cup raisins
1/2 cup sliced almonds
2 tbsp butter, cut into small pieces
1 cup manchego cheese, shredded
1) In a medium saucepan, mix the sugar, water, and cinnamon sticks. Bring to a boil then simmer for 10 minutes. Remove cinnamon sticks and set aside.
2) In a large bowl, mix the bread, raisins, almonds, and butter. Pour in the sugar mixture and toss gently, fully coating. Spoon mixture into a greased 9″ baking dish. Sprinkle on the cheese. Cover with foil and refrigerate for an hour.
3) Bake in a 350° oven covered for 20 minutes. Remove foil and bake another 15 minutes. Serve warm.
There’s something about this dessert that makes you keep eating it and taking spoonfuls until it’s gone. Add some ice cream, whipped cream… WOW! A flavor explosion!! Enjoy!