Those of you who read my blog regularly know my love of puddings.
Very English, but I have no shame.
Sweet or savoury, everything is fair game. Especially bread pudding.
When I discover a new recipe for bread pudding that’s different enough, I try it. It prevents people from thinking I’m obsessed or something.
Well, I am obsessed, but we have to accept our flaws, mine being that I’d marry bread pudding if it was a person.
Okay, maybe not that far, but you’ll never know 😉
So, this is traditionally a Mexican recipe served during Lent on Good Friday, when meat isn’t eaten, so cheese is used instead.
Cheese in a sweet recipe. Yes, but think of cheesecake.
Embrace the cheese.
It’s one of the best parts of the dish and the contrast between the raisins, cottage cheese and gooey melted cheddar is heavenly.
Damn, I want to make this again now.
Like with most traditional desserts, and the liberal use of a cinnamon sugar syrup, the macros aren’t very diet friendly, nor do they make this an everyday kind of thing.
However, with a few changes, my version is healthy enough to have for breakfast, lunch and dinner 🙂
Although you may want to eat more than capirotada for every meal!
But then again…
I don’t claim to have written the most traditional recipe, however if you want to make this more traditional, make the ‘syrup’ ahead of time and boil the water with whole clove and cinnamon and then leave for a few hours to infuse the flavours before removing and then making the rest of the recipe.
The syrup in this one is actually molasses with cinnamon, cloves and water along with cornstarch as a thickener, however, you can use 1/4 cup/ 50g of dark brown sugar instead, but the calories will be increased.
Toasting the bread is a good idea for this one as you get a nuttier flavour and also it absorbs the sauce better.
Adapted from: LatinaLista: Creating a Healthier Capirotada
Prep time: 10 minutes
Cook time: 55-60 minutes
Total time: 65-70 minutes
Yield: 6 slices
- 200g / 5-6 slices
White/ Brown bread, cut into 1-inch/ 2.5cm pieces
- 240g / 1 cup
- 40g / 2 tbsp
Molasses/ Black treacle
- 1 tbsp
Ground cinnamon (or 5 whole cinnamon sticks) *
- 1/2 tsp
Ground cloves (8 whole cloves) **
- 1/4 tsp
Freshly grated nutmeg
- 1 cup
Low-calorie sweetener of choice
- 8 g/ 1 tbsp
- 200g / 3/4 cup
Low-fat cottage cheese
- 50g / 1/4 cup
- 45 / 1/4 cup
Reduced-fat cheddar cheese, finely grated
- Cube the bread and set aside
- Whisk together the cornstarch and some water to form a slurry and then whisk in the rest of water along with the sweetener, black treacle, cinnamon/cinnamon sticks, ground cloves/ whole cloves and freshly grated nutmeg.
- Heat in a microwave safe bowl for 3-4 minutes, stirring every minute until the mixture has thickened and combined. (You can leave this to infuse if using the whole spices, leave for 2-3 hours and then remove the spices before following the rest of the recipe).
- Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a small rectangular baking pan.
- Layer the bread on the bottom and then top with the raisins and shredded cheese. Spoon the sugar ‘syrup’ over the top and then top with cottage cheese. Repeat twice more layering the bread, then the raisins, shredded cheese and syrup and then topping with cottage cheese before topping the final layer of cottage cheese with the bread and soaking the bread with the remaining syrup.
- Leave to absorb covered in the fridge for 30 minutes to an hour if desired or bake immediately.
- Bake in the oven for 60 minutes, covering after 20 minutes to prevent over-browning.
- Remove from the oven and allow to cool on a cooling rack to cool slightly before slicing into 6 slices and serving.
- Store leftovers in the fridge for up to a week.
Makes 6 servings
Serving size: 1/6 of recipe
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||5 %|
|Saturated Fat 2 g||8 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 2 mg||1 %|
|Sodium 332 mg||14 %|
|Potassium 125 mg||4 %|
|Total Carbohydrate 31 g||10 %|
|Dietary Fiber 1 g||3 %|
|Sugars 6 g|
|Protein 9 g||17 %|
|Vitamin A||1 %|
|Vitamin C||0 %|
* & ** Instead of using ground spices, you can go a more traditional route and use whole cinnamon sticks and cloves and then leave to infuse for a few hours before making the rest of the recipe.
Toasting the bread helps it absorb the syrup more and gives a nice flavour, so I highly recommend it.
The nutritional information is for the recipe as written and any changes/ substitutions will change these values.