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Capirotada
Capirotada is a classic Mexican bread pudding served during Lent. This version combines raisins, nuts, coconut, and bananas in a sweet custard.
👥 12 Servings👤 Josef Centeno📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●bowl
- ●whisk
- ●baking dish
📝 Preparation Steps
1
Heat the oven to 350° F.
2
Put the piloncillo and water in a saucepan over medium heat, and cook, stirring occasionally, until the sugar is dissolved. Remove from the heat and set aside.
3
In a large bowl, mix together the torn bread, raisins, peanuts, and coconut. Gently mix in the queso fresco and bananas.
4
In another large bowl, whisk together the piloncillo syrup, cream, milk, eggs, granulated sugar, brown sugar, cinnamon, cloves, and salt until thoroughly mixed.
(240 ml) water1 cup(150 g) golden raisins1 cup(150 g) roasted peanuts1 cup(85 g) toasted shredded coconut1 cup(140 g) crumbled queso fresco1 cup(960 ml) heavy cream4 cups(480 ml) milk2 cupseggs8(200 g) granulated sugar1 cup(200 g) dark brown sugar1 cup
5
Put the torn bread mixture into a deep 9" x 13" baking dish. Pour the cream mixture over the bread mixture. Cover with foil and bake for ⏱️ 40 minutes. Remove the foil and bake, uncovered, until the bread pudding is golden brown, an additional ⏱️ 25 minutes.
6
Serve immediately with whipped cream, if desired. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in a 325° F oven.
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