Mexican sweet bread pudding (Capirotada)

Lenten bake of toasted bolillos in piloncillo syrup with cinnamon and cloves, with raisins, peanuts and cotija cheese; 8 portions.

Menu portion85 min460.4 kcal per menu portion

Dessert · 8 servings · Quantities for the whole recipe (8 servings).

Display quantities

400 gRoll, Mexican, bolillo
60 gButter, without salt
250 gSugars, brown
750 gBeverages, water, tap, drinking
4 gSpices, cinnamon, ground not counted – removed
0.4 gSpices, cloves, ground not counted – removed
80 gRaisins, dark, seedless (Includes foods for USDA's Food Distribution Program)
60 gPeanuts, all types, dry-roasted, without salt
120 gCheese, mexican, queso cotija

Preheat the oven to 180 °C. Slice the bolillos 1.5 cm thick and brush with 50 g melted butter.
Toast the slices on a tray for 12 minutes at 180 °C until golden, turning them halfway.
Meanwhile boil the piloncillo with 750 g water, the cinnamon stick and cloves for 15 minutes until dissolved and the syrup thickens slightly; remove the spices.
Grease a 20 × 30 cm baking dish with the remaining 10 g butter. Layer a third of the bread, sprinkle with a third of the raisins, peanuts and cheese and pour over a third of the syrup; repeat twice more.
Bake covered for 30 minutes at 175 °C, then uncovered for 10 minutes until the top is crisp.
Rest for 15 minutes so the remaining syrup is absorbed, and divide into 8 portions.

Menu components

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Contains: Gluten, Milk, Peanuts

May contain: Egg

Derived from ingredients – check the package label.

Nutrition per menu portion

A dash means the value is unknown, not zero.

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Energy from macronutrients

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

Nutrition is a calculated estimate, not a laboratory measurement.
Some ingredient quantities use documented estimates or household-measure assumptions.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Some specific ingredients are represented by the closest generic food with the same culinary function.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.
Menu nutrition is the sum of its component recipes, each scaled to one menu portion.