03 Apr 2016


No Comments Baking and Bars / Traybakes

A traditional Mexican bread pudding made around Easter/Lent. It should really use piloncillo, a type of sugar shaped like a cone, but dark brown sugar can be used instead if you can’t find this. It uses cheese! The type of cheese is up to you – some suggest Monterey Jack while others use cheddar. Cheese tends to be more of a savoury ingredient, but there are some well known pairings in desserts – cheesecake, cheese and apples and cheese and biscuits. I used cheddar for this because it was all I could find. With hindsight, this may have been a bad choice – the taste was… interesting. This had a marmite type response with everyone who tried it – they either loved it or hated it. Good to try for Easter but not one I’d try again.

Prep time
Cook time
Total time
Serves: 8 servings
  • 275g dark brown sugar
  • 300ml water
  • 2 cinnamon sticks
  • 1 tsp ground cinnamon
  • 3 stale Bagels (French stick also works well)
  • 30g raisins
  • 30g flaked almonds
  • 30g (2 tbsp) butter
  • 85g Monterey Jack cheese, roughly chopped
  1. Preheat the oven to 175C/350F.
  2. Butter the bread and place in the oven to crisp.
  3. Boil the sugar, water and cinnamon for 10 mins, then discard the cinnamon sticks.
  4. Mix the remianing ingredients in a large bowl, drizzle with sugar syrup and stir to combine.
  5. Spray a 20cm square baking pan with cooking spray and spread in the mixture evenly.
  6. Cover with foil and bake for 20 mins.
  7. Remove the foil and use a spoon to cover the bread with syrup from the bottom of the pan.
  8. Bake uncovered for another 15 mins until the cheese is golden brown.
  9. Serve warm. *
* This can be eaten warm, cold or reheated.

Baked capirotada

Baste the bread during baking

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