Capirotada with Extra Raisins and Pecans (Mexican Bread Pudding)
Make capirotada with extra raisins and pecans, toasted bread, piloncillo cinnamon syrup, and melty cheese. A cozy Mexican bread pudding for Lent,…
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Cooking tools:
- Saucepan
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Baking dish
- Pastry brush
- Oven
- Aluminum foil
- Measuring cup
- Measuring spoon
- Baking sheet
- Cooling rack
- Grater
- Spoon
- Ladle
- Refrigerator
- Microwave
- Mixing bowl
- Kitchen timer
Ingredients
- 10 oz (285 g) piloncillo, chopped, or 1 1/4 cups packed dark brown sugar
- 2 cups (480 ml) water
- 1 cinnamon stick
- 3 whole cloves
- 1 wide strip orange peel
- 1/4 teaspoon fine salt
- 6 bolillo rolls or 1 day-old baguette, about 14 oz (400 g), sliced 3/4 inch thick
- 5 tablespoons (70 g) unsalted butter, melted, divided
- 1 1/4 cups (190 g) raisins
- 1 1/4 cups (140 g) chopped pecans
- 1 1/2 cups (170 g) shredded Oaxaca, Monterey Jack, or Chihuahua cheese
- 1/4 cup (20 g) shredded coconut, optional
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