Capirotada (Mexican Easter Bread Pudding)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 95 min · vegetarian

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Ingredients

• 1/4 lb bolillo rolls or French bread, day-old
• 1 1/2 cups packed dark brown sugar
• 1 cinnamon sticks
• 1 whole cloves
• 1/4 tsp ancho chile powder
• 1 orange
• 1/4 cup raisins
• 1/4 cup roasted salted peanuts
• 1/4 tsp vanilla extract
• 1 1/2 oz Monterey Jack cheese, shredded
• 3/4 tbsp unsalted butter

Method (tap to check — screen stays awake)

1. Heat the oven to 350F. Cut the bread into thick slices, brush with the melted butter, and toast on a sheet pan about 10 minutes until golden and dry — this is what keeps the pudding layered instead of mushy.
2. Meanwhile, simmer the syrup: brown sugar, 3 cups water, cinnamon sticks, cloves, wide strips of zest from the orange, the ancho chile powder, and a pinch of salt. Simmer 15 minutes until it coats a spoon, then pull it off the heat, stir in the vanilla, and fish out the cinnamon, cloves, and zest.
3. The ancho is the house move — you won't taste chile, just a warm depth under the piloncillo-style syrup.
4. Butter a 9x13 baking dish. Layer half the toasted bread, half the raisins, half the peanuts, and half the cheese. Repeat with the rest, ending with cheese.
5. Ladle the warm syrup slowly and evenly over everything, letting the bread drink it in.
6. Cover with foil and bake 30 minutes, then uncover and bake 15 more, until the cheese is melted and bubbling at the edges and the syrup is mostly absorbed.
7. Rest 15 minutes before serving warm — the layers set as it cools.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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