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Recipes Nugget Market Signature Recipes

Capirotada

Prep time
10 minutes, plus 10 minutes soaking PT10M
Cook time
45 minutes PT45M
Yield
8 servings
Difficulty
2 out of 5 on the difficulty scale
Capirotada

This Mexican-style bread pudding is a sweet treat from start to finish. Use day-old bread to soak up the syrup without making it mushy after baking. 

Ingredients

  • 8 ounces piloncillo, chopped
  • 2 cinnamon sticks
  • 4 cloves
  • 2 cups water
  • 1 baguette, day-old
  • 3 tablespoons vegetable oil
  • ½ cup raisins
  • ½ cup dry-roasted peanuts
  • ½ cup queso fresco, crumbled

Preparation

Combine piloncillo, cinnamon, cloves, and water in a small pot over medium heat and simmer for 10 minutes, until fully dissolved and slightly thickened. Remove spices.

Slice baguette into 1-inch slices. Heat oil in a pan and fry the bread slices until golden on both sides.

Preheat oven to 350°F.

In a 9x13-inch dish, layer fried bread, raisins, peanuts, and queso fresco. Repeat layers, ending with bread. Pour hot syrup evenly over all layers, then let soak for 10 minutes to fully absorb.

Cover dish with foil and bake for 20 minutes. Remove foil and bake for 10 minutes, until top is golden. Serve warm or at room temperature.