Grandmother Petra’s love is baked into this Mexican bread pudding recipe
Petra’s capirotada
Ingredients
- 12 ounces of piloncillo, chopped (or light brown sugar)
- 2 1/4 cups water
- 1 cinnamon stick (4-inch)
- 1/2 pound stale bolillos or French bread torn into bite-sized pieces
- 3 eggs
- 3/4 cup raisins
- 3/4 cup salted peanuts
- 1/2 pound queso Oaxaca, torn into small pieces (or mozzarella cheese, grated)
- 1 teaspoon vanilla extract
- 1 stick of unsalted butter, cold and cubed
Directions
Preheat the oven to 350 degrees. Generously butter a 2-quart baking dish.
Bring the piloncillo, cinnamon and water to a boil over medium-high heat until reduced to about 1 cup — approximately 30 minutes. It should be caramel in color and have a syrupy consistency. Discard the cinnamon and cool. Whisk the eggs and vanilla into the sugar mixture.
Add the bread to a mixing bowl along with 3/4 of the cheese, the raisins and the peanuts; toss to combine. Pour the sugar and egg mixture over it and mix evenly. Transfer to a buttered baking dish, sprinkle the rest of the cheese, and dot with the cold butter. Cover with foil.
Bake for about 1 hour or until the pudding is bubbling and the cheese is melted. Then, remove the foil and bake until it is slightly brown — about 10 to 15 more minutes.
Serve warm with vanilla ice cream. Serves eight.
https://www.npr.org/2022/12/18/1142300952/capirotada-bread-pudding-mexican-recipes
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