Mexican Bread Pudding – Capirotada is a traditional dish that is absolutely divine. However, Capirotada takes that familiar idea in a completely different direction with the addition of cloves and cinnamon. This traditional Mexican dessert combines simple ingredients with bold flavours, creating a pudding that is sweet, warmly spiced and wonderfully satisfying.
I love recipes like this because they make something special from everyday ingredients. Stale bread becomes the foundation, while a fragrant syrup gives every piece plenty of flavour. Add raisins, cheese and those lovely warming spices, and suddenly you have a dessert that is far more interesting than you might expect.
Capirotada is traditionally associated with Mexican cooking and is particularly popular during Lent. However, there is no reason to save it only for one time of year. It makes a fantastic family dessert whenever you fancy something comforting and different.
The first thing you notice is the aroma. As the pudding cooks, the cinnamon and other spices fill the kitchen with a beautiful warmth. Meanwhile, the bread gradually absorbs the sweet syrup. This creates a soft, rich centre while the upper pieces develop a slightly firmer texture.
One of the things I particularly enjoy about Capirotada is the contrast between sweet and savoury. The syrup provides plenty of sweetness, while the cheese adds a gentle salty character. At first, that combination might sound unusual. Nevertheless, it works remarkably well.
Raisins also bring another layer of texture. They become soft and juicy as they absorb some of the syrup, giving little bursts of sweetness throughout the pudding. The result is not simply a soft mass of bread. Instead, every spoonful has something different going on.
For me, the bread is important too. A sturdy loaf works particularly well because it can absorb the syrup without completely losing its structure. Slightly stale bread is ideal, which makes this an excellent recipe when you have a few pieces left over. Rather than throwing them away, you can turn them into a memorable dessert.
The syrup is where much of the character comes from. Piloncillo provides a deep, caramel-like sweetness, while cinnamon and cloves bring warmth and fragrance. If you cannot find piloncillo, dark brown sugar can provide a useful alternative.
Layering the ingredients also makes this pudding particularly enjoyable to prepare. Start with the bread, then add the raisins and cheese before introducing the warm syrup. Repeat the layers so the flavours spread throughout the dish. Most importantly, give the bread time to absorb the syrup.
Once baked, Capirotada develops a wonderfully inviting appearance. The top becomes golden and slightly crisp, while underneath you get soft, syrup-soaked bread. Furthermore, the melted cheese creates little pockets of richness that make each serving surprisingly indulgent.
I would serve this pudding warm, particularly when the weather is cool. A spoonful of cream or a scoop of vanilla ice cream would also make a lovely addition. Alternatively, allow it to cool and enjoy it at room temperature. Either way, it remains a comforting dessert with plenty of personality.
What I really like about Bread Pudding Capirotada is that it does not try to be complicated. It takes humble ingredients and gives them a completely new purpose. Consequently, it is the sort of recipe that feels both practical and special.
If you enjoy traditional desserts with a little character, this is certainly one to try. It is warm, fragrant, sweet and wonderfully comforting. Most importantly, it proves once again that some of the best puddings can begin with something as simple as yesterday’s bread.
Bread Pudding – Capirotada
Ingredients
- 2 cups brown sugar firmly packed
- 4 cups water
- 1 inches cinnamon stick
- 1 whole clove
- 6 cups French bread cubes, toast
- 3 large apples peeled, cored, and sliced
- 1 cup raisins
- 1 cup blanched almonds chopped
- 1/2 lb Monterey jack or other mild cheese
Instructions
- Combine the brown sugar, water, cinnamon stick and clove in a saucepan and bring to a boil over high heat.2 cups brown sugar, 4 cups water, 1 inches cinnamon stick, 1 whole clove
- Reduce the heat and simmer for 10 minutes.
- Meanwhile, place a layer of the bread cubes in the bottom of a greased oven-proof baking dish.6 cups French bread
- Add a layer of apples, raisins, almonds and cheese.3 large apples, 1 cup raisins, 1 cup blanched almonds, 1/2 lb Monterey jack
- Repeat until all the ingredients are used.
- Remove the cinnamon and clove from the syrup and pour over the bread mixture.
- Bake in a preheated 350F (180C) oven for 30 minutes.