Inside: Keep reading to find out how to make an authentic Capirotada (Mexican Bread Pudding) recipe, which is a delicious Mexican dessert.
This post is sponsored by Nielsen-Massey Vanillas. All opinions are my own.
If you have followed my blog for a long time, you probably can tell that I love to cook. My main focus has always been on authentic Mexican recipes, but as you can see, I also love to include new recipes that I have tried over the years.
One type of cooking that I have never been the best at, however, is baking. In Mexico, I almost never had the chance to bake growing up. It just isn’t as common down there, so I didn’t get to practice it as much. Since coming to the United States, I have tried baking more often, and I am finally getting the hang of it.
Now, I am starting to see why so many cooks love to bake! It is so fun to put together many different ingredients and see how they interact together to make delicious flavors. The smells that permeate through the kitchen when baking are irresistible also! Even though my abuelita didn’t bake very much in Mexico, spending time making these recipes reminds me of all of the great times I spent with her in the kitchen when I was younger.
The recipe that I am going to share today may not be what you think of when you think of baking, but it does require an oven and lots of great ingredients. A capirotada is a traditional Mexican dessert that is similar to a bread pudding that many people are familiar with. It is very popular during the holiday season in Mexico, and once you try it, you will see why.
What Ingredients Do You Need For A Capirotada?
The great thing about this variation of bread pudding is that you can include a variety of different ingredients depending on your tastes. The basic recipe calls for using toasted baguette as the bread base. In addition, all capirotadas should include a delicious and sweet syrup made from piloncillo. Beyond that, you can use other ingredients such as walnuts, pecans, raisins, dates, panela queso, and more. I always like to include vanilla extract as well to give it extra flavor.
For this particular recipe, I used 1 teaspoon of Nielsen-Massey Mexican Pure Vanilla Extract. I always choose Mexican vanilla when I can find one. Mexican Vanilla is sweet and creamy with a deep, spicy character. In addition to using it in recipes like this capirotada, this vanilla is perfect when paired with chocolate, spicy foods, or tomato-based foods such as tomato sauces and chilis.
When I made this for my family the other day, everyone loved it. The flavors work together so perfectly, and the capirotada definitely didn’t last long.
To make this capirotada recipe, you will start by letting the bread sit out overnight until it is no longer soft. Then, you need to add some olive oil and bake the bread until it is golden brown.
Once the bread is prepared, you can do the remaining steps, which include adding layers of the toasted bread, other toppings (such as raisins, walnuts, and panela cheese), and then topping with the delicious liquid syrup on each layer.
The final step is to bake until browned on top before serving warm.
I hope you can enjoy this recipe this holiday season as much as we always have. Let me know in the comments below how it turned out.
- 3 corn tortillas
- 12 slices French Bread Toasted
- 2 cups (475 ml) cream sauce from below
- 1/4 cup (60 ml) vegetable oil
- 1/2 cup (120 ml) raisins
- 1/2 cup (120 ml) walnuts chopped
- 1/2 cup (120 ml) panela cheese crumbled
- 1/4 cone Piloncillo
- 1 stick cinnamon
- 1 tsp (5 ml) Nielsen-Massey Mexican Pure Vanilla Extract
- 1/2 cup (120 ml) water
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 3 egg yolks lightly beaten
Add a drizzle of olive oil to each slice of French bread, and then bake at 350 F for about 10 minutes on each side, or until golden brown.
Heat the corn tortillas with a small amount of olive oil in a frying pan, until soft.
Cut the corn tortillas in half and cover the bottom of an 8x8 baking dish.
Add a layer of the toasted bread, and top with the raisins, walnuts, and panela cheese.
Pour 1/3 of the cream sauce over the first layer, soaking the bread.
Repeat three times.
Bake at 350 F degrees for approximately 15 minutes, or until browned on top and heated all the way through.
Heat the water in a pot over medium heat and add the cinnamon stick and piloncillo until both dissolve.
Add the condensed milk, the evaporated milk, and the Nielsen-Massey Mexican Pure Vanilla Extract, and let boil for 2 minutes.
Add the egg yolks a little bit at a time, stirring constantly so that the egg doesn't scramble. Remove from heat.