This easy capirotada recipe is going to go on repeat in your home. Capirotada or Mexican bread pudding is one of the most popular Mexican desserts and typically served during Lent. It's warm, sweet, a little savory and has both soft and crunchy textures. You're going to love it!
Preheat the oven to 350 F. Brush a baking dish with some melted vegan butter or coconut oil.
Brush melted coconut oil or vegan butter on the sliced bolillo. Place on a baking sheet and bake for about 8 minutes or until the bread turns golden brown.
In a medium pot pour in the water, add the piloncillo, cinnamon stick, clove, and orange peel. Simmer until the piloncillo has melted. Stir now and then to help dissolve the cone quicker.Once the syrup is finished, remove the cinnamon stick, orange peel and clove.
Place a layer of the toasted bread slices in your baking dish. Begin layering the almonds (or nuts), raisins, shredded coconut and some shredded cheese. Drizzle with some syrup.Repeat the layering process until you reach the top of the baking dish or run out of ingredients.
Place in the center of the oven and bake for 10 minutes. Don’t let it burn.
Serve warm or cold with a cup of cafe con leche.
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Notes
Please notice that the nutrition information will differ depending on the vegan cheese brand you use. Additionally if you add more piloncillo or nuts or raisins it will also adjust the nutritional information.