Lent Capirotada

Mauricio Eggleton
This oldie but goodie Lent capirotada is here to stay! Capirotada, or Mexican bread pudding, is an iconic Mexican dessert made during the Lent season and now you can bring it to your home! Prepared with crispy and golden brown bread drizzled with drool-worthy piloncillo syrup and garnished with delish unsalted peanuts, Cotija cheese, and almonds, this Lent capirotada will take you to food heaven in no time!
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Ingredients
6
Portions
  • 500 grams piloncillo
  • 1 liter water
  • 1 stick cinnamon
  • 1 some clove
  • 1/4 kilos raisins
  • 3 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 3 bolillo rolls, sliced
  • 1 cup unsalted peanuts
  • 1 cup almonds, sliced
  • 1 cup Cotija cheese
Preparation
40 mins
15 mins
Easy
  • Preheat oven to 356 ºF.
  • For the piloncillo syrup: In a pot over medium heat, heat water. Add piloncillo, cinnamon, and clove, and cook until piloncillo dissolves. Add raisins and cook until they swell up. Remove from heat and set aside.
  • In a skillet over medium heat, heat oil and butter. Fry sliced bolillo rolls until crunchy and golden brown on both sides.
  • Arrange bolillo roll slices in a baking dish. Pour piloncillo syrup over bolillo slices and sprinkle Cotija cheese, unsalted peanuts, and sliced almonds on top.
  • Bake Lent capirotada at 356 ºF.
  • Serve Lent capirotada.

Nutritional information

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