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Classic Mexican Capirotada Bread Pudding with Molasses, Nuts, and Queso Fresco Recipe

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4 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Description

Capirotada is a traditional Mexican bread pudding known for its rich layers of fried bread, tortillas, nuts, cheese, and a fragrant molasses syrup infused with cinnamon and star anise. This comforting dessert offers a delightful combination of sweet, salty, and crunchy textures, baked to a golden finish.

Ingredients

Bread and Nuts

  • 1 baguette (sliced into ½-inch pieces)
  • ⅓ cup raisins
  • ½ cup peanuts (chopped)
  • ½ cup pecans

Dairy

  • ⅔ cup queso fresco (crumbled)
  • Butter (for frying)
  • 3 tablespoons melted butter

Tortillas

  • 4 corn tortillas

Syrup

  • ⅔ cup molasses
  • 1 cinnamon stick
  • 2 pieces star anise
  • 3 cups water

Instructions

  1. Prepare the syrup: In a medium saucepan, combine the water, cinnamon stick, star anise, and molasses. Cook over low heat, stirring occasionally, until the molasses fully dissolves and a syrup forms, about 10 minutes. Remove the cinnamon stick and star anise and set the syrup aside.
  2. Fry the bread: Heat a skillet over medium heat and add a small amount of butter. Fry the bread slices until golden on both sides, then transfer them to a paper towel–lined plate. Repeat with the remaining bread, adding more butter as needed. Set aside.
  3. Preheat oven: Preheat your oven to 350°F (180°C) to prepare for baking the assembled capirotada.
  4. Assemble the dish: In an oven-safe baking dish or clay pot, arrange the corn tortillas on the bottom, followed by a layer of fried bread. Sprinkle some raisins, peanuts, and pecans over the bread and drizzle with the prepared syrup to soak it. Add a layer of crumbled queso fresco. Repeat these layers until all ingredients are used, finishing with cheese on top. Pour the remaining syrup evenly over the entire assembled dish.
  5. Bake the capirotada: Cover the dish with foil and bake for 40 minutes. Then remove the foil and bake for an additional 5 to 10 minutes until the top is lightly golden.
  6. Rest before serving: Allow the baked capirotada to rest for about 10 minutes to set up, making it easier to scoop and serve without falling apart.

Notes

  • Use day-old bread for better absorption and a crisper fried texture.
  • Adjust sweetness by changing molasses quantity or substituting piloncillo or brown sugar.
  • Layer slowly and moisten well but avoid oversaturating to maintain texture.
  • Swap queso fresco with Monterey jack or cheddar for a creamier cheese experience.
  • Allow the dessert to cool completely before refrigerating to avoid sogginess, and it can be frozen for up to 3 months.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://sarabaking.com/classic-mexican-capirotada-bread-pudding-with-molasses-nuts-and-queso-fresco-recipe/