Mexican Capirotada

This is a traditional Mexican bread pudding served during Lent. It is commonly made with piloncillo (Mexican brown sugar).

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 490 Calories

Ingredients

• 2 cups butter, softened
• 2 cups raisins
• 3 cups water
• 2 cinnamon sticks
• 2 cups peanuts
• 1 pound shredded sharp Cheddar cheese
• ¼ teaspoon ground cinnamon, or to taste
• ¼ teaspoon ground nutmeg, or to taste
• ⅛ teaspoon ground cloves, or to taste
• 3 cups brown sugar, divided
• 2 loaves sliced white bread, toasted

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.

Step 3

Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.

Step 4

Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.