Capirotada (Mexican Bread Pudding)

capirotada adriana guillen

Mexican desserts are known to not be overly sweet, they are delicate and fragrant. This is probably the reason for why I don’t have much a of sweet tooth, though during Lent season I always have an exception for a dessert called: Capirotada.

Capirotada, also known as Mexican Bread Pudding, is a delicious combination of flavors such as cinnamon, cloves, piloncillo, and fried bread. This dessert is often eaten during the Lent season but it can be served during any holiday. Many regions of Mexico often include cheese but today I want to show you a vegan recipe for capirotada.

Most importantly, I have substituted the traditional use of lard for a healthy coconut oil. The flavors will not be comprised at all and every ingredient will be traditional. Furthermore, this recipe won’t be as mushy (for lack of a better word) as most bread puddings; it will still hold alittle crunch. When you bite into my capirotada you should taste the sweetness of the piloncillo; a slight hint of coconut; the fragrance of the Mexican cinnamon and cloves; a perfect touch of acidity from the orange; and the a perfect combination of crunchy and moist.

I hope you enjoy!

mexican bread pudding

Yields approximately 4 servings

2 cups water
3 Mexican cinnamon sticks
2 cloves
1 cup piloncillo
1/4 cup fresh orange juice
5 tablespoons coconut oil
2 bolillos or 1 French baguette
1 orange thinly sliced
1 cup slivered almonds
1/2 cup raisins

capirotada dos adriana guillen

- Bring 2 cups of water, cinnamon, and cloves to a boil. Lower heat and cover for 10 minutes.
- Now add the piloncillo and orange juice. Under medium/low heat cook for approximately 15 minutes.
- In the meantime, in a large pan bring the coconut oil to about 325 degrees.
- Cut your bread into 1/2 inch thick slices and place in the coconut oil. Fry in oil for approximately 30 seconds on each side or until golden brown. The bread will be firm when done.
- Using 4 ramekins (or a baking container of your choice) place a layer of fried bread, sprinkle almonds and raisins, top with slices of orange, and finally pour the piloncillo syrup on top (just enough to soak the bread. Repeat the layers depending on your container. Only adding the orange slices on the top layer, otherwise it’s too acidic.
- Bake in an oven at 350 degrees for approximately 25 minutes. Use the medium rack for best results.

I love to eat this dessert with a sprinkle of toasted coconut and a little bit of condensed milk (but that’s not vegan). Feel free to add other fruits or even fried plantains!  In addition, the traditional recipe calls for bolillo bread but brioche and many others can work quite well also.

Also, you can prepare everything a day before but don’t place in the oven until 30 minutes before serving.


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