Capirotada Bundt Cake
Mauricio Eggleton
Give a twist to the classic Mexican bread pudding with this capirotada bundt cake! Featuring bolillo slices soaked in a drool-worthy combination of evaporated milk, condensed milk, egg, and vanilla, and topped with unsalted peanuts, raisins, Cotija cheese, and an unbeatable piloncillo syrup, this capirotada is a decadent dessert that is perfect for any occasion.
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Ingredients
6
Portions
  • 500 grams piloncillo
  • 1 liter water
  • 1 stick cinnamon
  • 2 cloves
  • 1 cup evaporated milk
  • 1 cup condensed milk
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 3 bolillo rolls
  • 1/2 cups Cotija cheese
  • 1/2 cups almonds, sliced
  • 1/2 cups raisins
  • 1/2 cups cranberries
  • 1/2 cups unsalted peanuts
  • some cranberries, for garnish
  • some almonds, sliced, for garnish
  • some peanuts, for garnish
  • some Cotija cheese, for garnish
  • some honey brown sugar, for garnish
Preparation
20 mins
40 mins
Easy
  • Preheat oven to 356 °F.
  • For the piloncillo syrup: In a pot over medium heat, heat water and cook piloncillo, cinnamon, and clove until dissolved. Remove from heat and set aside.
  • For the milk mixture: In a blender, combine evaporated milk, condensed milk, egg, and vanilla essence. Blend until smooth and set aside.
  • In a bundt cake pan, arrange bolillo slices. Spoon milk mixture over. Place a layer of Cotija cheese on top. Top with a layer of sliced almonds. Place a layer of raisins on top. Top with a layer of cranberries. Place a layer of unsalted peanuts on top. Repeat the layers until the bundt cake pan is full.
  • Bake for 25 minutes over 356 °F.
  • Unmold and garnish with cranberries, sliced almonds, peanuts, and Cotija cheese.
  • Spoon piloncillo syrup over.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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