Capirotada (Mexican Lent Cinnamon Roll), photo by Fernanda AlvarezPhoto by Fernanda Alvarez

Capirotada (Mexican Lent Cinnamon Roll)

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 10 servings
Its actually officially known as capirotada de vigilia since it is eaten during Lent and served on Good Friday!
Capirotada is a Mexican bread pudding, deliciously melted in honey, cheese, almonds (or other types of nuts), raisins and cinnamon. Think of a cheesy cinnamon roll that is perfect for sharing as a dessert or for breakfast and is often enjoyed in the Lenten season. 

Ingredients

  • cups packed dark brown sugar
  • cups water
  • 2 cinnamon sticks (3 inches apiece)
  • cups cubed French bread cut into 1/2-inch pieces, about 8 ounces
  • 1/4 cup  raisins
  • 1/4 cup  slivered almonds toasted
  • 2 tablespoons  butter cut into little chunks
  • Cooking spray
  • 3/4 cup shredded Monterey Jack cheese (3 ounces)

More like this

Directions

  1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.
  2. Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours.
  3. Preheat oven to 350°F.
  4. Bake at 350°F for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.
View Comments
Dessert

RecommendedView All