mexican capirotada recipe
- The Best mexican capirotada recipe
- Classic Mexican Capirotada: A Warm, Sweet Dessert Bread Pudding
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Mexican Capirotada: A Warm, Sweet Dessert Bread Pudding Works
- ❓ Frequently Asked Questions About Mexican Capirotada: A Warm, Sweet Dessert Bread Pudding
The Best mexican capirotada recipe
The health benefits make it even more appealing. Unlike many desserts, capirotada relies on whole grains, fresh fruit, and a touch of sweetness from the sugar or honey, making it a balanced treat. The cinnamon adds a little warmth, and the nuts provide crunch without being heavy. It’s a dish that feels indulgent but isn’t too heavy, so you can enjoy it guilt-free—whether it’s a weekend brunch or a cozy nightcap. Plus, it’s perfect for gatherings because it’s easy to double the batch and share. No one ever needs to wonder what’s for dessert when it’s right there, ready to be savored.
Classic Mexican Capirotada: A Warm, Sweet Dessert Bread Pudding
Capirotada is a beloved Mexican dessert that combines layers of warm, sweet bread pudding with a rich, savory tomato sauce and topped with cinnamon and raisins. Perfect for cold evenings, this comforting dish is traditionally served at holidays but enjoyed year-round.
🥘Ingredients
- 4 cups cubed stale bread (day-old cornbread, tortillas, or French bread)
- 1 cup milk
- 1 cup evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1 tsp salt
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp cinnamon
- 1 cup raisins
- ½ cup chopped pecans or walnuts (optional)
- 1 cup shredded cheese (Oaxaca or Monterey Jack)
- ½ cup chopped cilantro
- 1 tsp cinnamon
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. -
2
In a large bowl, whisk together the cubed bread, milk, evaporated milk, eggs, sugar, vanilla, and salt until smooth. -
3
Pour the batter into the prepared baking dish and spread evenly. Bake for 20 minutes, then remove from oven and let cool slightly. -
4
In a saucepan, combine tomato sauce, chicken broth, cumin, chili powder, and cinnamon. Simmer for 5 minutes until slightly thickened. Stir in raisins and nuts (if using). -
5
Once the bread pudding is cool enough to handle, pour the warm sauce evenly over the top. Return to the oven and bake for another 15–20 minutes until bubbly. -
6
While the dish bakes, prepare the topping by mixing shredded cheese, chopped cilantro, and cinnamon. Sprinkle generously over the top. -
7
Return to the oven and bake for 5 more minutes until the cheese is melted and bubbly. Let cool for 10 minutes before serving.
🔧Equipment
- Mixing bowls
- Oven-safe baking dish (9×13 inches)
- Whisk
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Mexican Capirotada: A Warm, Sweet Dessert Bread Pudding Works
❓ Frequently Asked Questions About Mexican Capirotada: A Warm, Sweet Dessert Bread Pudding
How is capirotada traditionally served?
Capirotada is often served warm as a dessert or light meal, typically sliced into thick rounds and topped with a dollop of whipped cream or a sprinkle of cinnamon. It’s common to serve it during holidays like Christmas or Easter, but it’s enjoyed year-round in Mexican households.
Can I make capirotada without bread?
Yes, you can adapt the recipe by using a mix of crusty bread, tortillas, or even crackers to create a similar texture. For a gluten-free version, opt for gluten-free bread or corn tortillas.
What’s the best way to store leftover capirotada?
Store capirotada in an airtight container in the refrigerator for up to three days. To reheat, warm it gently in the oven at 350°F (175°C) for about 15–20 minutes, stirring occasionally, until heated through.
Is capirotada a vegan dish?
Traditionally, capirotada includes ingredients like milk, cheese, and eggs, so it’s not vegan. To make it vegan, substitute the dairy with coconut milk, vegan cheese, or omit the eggs entirely.
