Capirotada is a deliciously rich Mexican bread pudding that’s traditionally served during Lent and Easter. It’s more commonly made with piloncillo (Mexican brown sugar).
Ingredients
3 cups water
2 ¼ cups packed light brown sugar, divided
2 cinnamon sticks
2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces)
½ cup butter, softened
3 cups shredded Oaxaca cheese (about 12 ounces)
2 cups peanuts
1 cup raisins
¼ teaspoon ground cinnamon, or to taste
¼ teaspoon ground nutmeg, or to taste
⅛ teaspoon ground cloves, or to taste
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Directions
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