Mexico

Capirotada

Bread pudding with piloncillo syrup, raisins, peanuts and, yes, cheese. Lent's sweetest surprise.

75 minTime

11 gProtein each

mildSpice

Make it your way

Grandma's wayPiloncillo syrup, raisins, peanuts and cheese.

The original

474kcalsame

11 gproteinsame

3 gfibresame

75minutessame

Capirotada.

Per serving, worked out from the ingredient table.

Baguette (french bread roll)4 day old bolillos or 1 baguette, sliced

Butter4 tbsp, melted

Jaggery1 cone piloncillo, or jaggery

Water2 cups

Cinnamon2 sticks

Whole spices4 cloves

Raisins½ cup

Peanuts⅓ cup, roasted

Queso fresco1 cup, crumbled (or mild cheddar)

4 steps

1Simmer the water, piloncillo, cinnamon and cloves for 10 minutes into a thin syrup.
2Brush the bread slices with butter and toast at 180°C until golden and dry, about 12 minutes.
3Layer bread, raisins, peanuts and cheese in a dish, spooning syrup over each layer.
4Cover and bake at 180°C for 20 minutes, then uncover for 5 minutes.

Serve it like this

Serve warm in spoonfuls from the baking dish with a little extra syrup poured over and a glass of cold milk alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.