Capirotada Recipe

Prepare the Bread

Preheat your oven to 350°F (175°C). Cut the brioche or bolillo bread into 1-inch cubes and spread them on a baking sheet. Bake for about 10 minutes or until slightly toasted.

Make the Milk Mixture

In a medium saucepan, combine the milk, sugar, cinnamon sticks, and vanilla extract. Heat over medium heat until the sugar dissolves and the mixture is warm, but do not let it boil.

Combine Ingredients

In a large bowl, whisk together the eggs. Gradually add the warm milk mixture to the eggs, whisking constantly. Then, add the toasted bread cubes, raisins, and nuts. Stir gently until everything is well combined.

Assemble the Capirotada

Grease a 9x13 inch baking dish with butter. Layer half of the bread mixture in the dish, then sprinkle half of the crumbled queso fresco. Add the remaining bread mixture on top, and finish with the rest of the queso fresco.

Bake

Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the pudding is set.

Serve

Let it cool for a few minutes before serving. Capirotada can be served warm or at room temperature, and it can be drizzled with additional milk or served with ice cream if desired.