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In loving memory of my adored grandmother and father who loved this recipe
Year after year, the Capirotada Mexican Bread Pudding Recipe could not be missed for the Day of the Dead, Christmas, and New Years Eve. Like some, I wasn’t the biggest fan of this recipe; it didn’t seem to me as delicious as other desserts that my grandmother prepared. But with time, we made it less, and here we reclaim it for my children and new generations, so that they do not forget the traditional recipes of our beloved Mexico.
INGREDIENTS for Capirotada Mexican Bread Pudding
- 6 stale bolillos, torn into 1/2″ chunks
- 1 kilo crushed piloncillo or brown sugar
- 200 gr. raisins
- 200 gr. peanuts
- 200 gr. pine nuts
- 1/4 kilo shredded aged cheese
- 4 tbsp oil
- 3 tbsp butter
Slice the bread into small pieces and fry it in oil, cook until brown and drain.
Put a layer of bread, another of peanuts, pine nuts, raisins and cheese in a heatproof dish or earthenware. Bathe with honey, then put another layer of bread, etc., until the ingredients have run out. Bathe with plenty of honey and add pieces of butter on top; Put in the oven at 250º C, until it browns and the honey is absorbed a little. Serve hot or cold.