This differs greatly from American bread pudding because it does not have a custard base. It is toasted bread soaked in a piloncillo, cinnamon, and clove syrup, then layered with bananas, peanuts, raisins and toasted coconut.
Recipe by Dora Stone on March 8, 2018
Prep time: PT15M
Cook time: PT20M
Total time: PT35M
Rating
4.5 stars (4 reviews)
Keywords
mexican bread pudding, vegan capriotada
Ingredients
5 Bolillos, large, stale (cut into 3/4 inch slices)
8 oz Piloncillo ((1 cone))
½ Ceylon Cinnamon stick
4 cups Water
2 Cloves (whole)
2 Bananas (sliced into rounds)
½ cup Raisins
½ cup Roasted peanuts
¼ cup Coconut (shredded, toasted, unsweetened)
2 tbsp. Sprinkles
Categories
Main Course
Cuisine
Mexican
Steps
Turn on oven broiler on high.
Place sliced bread on a sheet tray and place under broiler 1 -2 min. or until bread is golden brown.
Flip the pieces of bread over and repeat the process. Remove from oven and set aside.
Preheat oven to 350F
In a small sauce pot, bring water, piloncillo, clove, and cinnamon to a boil. Turn down to a simmer and stir until the piloncillo has dissolved. Strain and place liquid back into the pot.
Add the raisins, and ¼ cup of the roasted peanuts to the liquid and bring back up to a simmer. Take off heat and set aside.
Line the bottom of an 8 X 8 square pan with a layer of bread. Pour ¼ of the liquid over the bread and cover with banana slices, raisins, and peanuts. Add another layer of bread and repeat the process. You should be able to fit 3 layers of bread.
When the final layer of bread has been laid down, pour the remaining liquid on top and cover with banana slices, toasted coconut, ¼ cup of remaining peanuts, and some sprinkles.
Cover with aluminum foil and bake for 15 to 20 min. or until syrup is absorbed. Remove from oven and let rest for 20 min. then serve
