New Mexico Capirotada My Way
New Mexico Capirotada My Way is a beloved traditional bread pudding, passed down through generations.
This dish is a unique combination of sweet and savory flavors, featuring toasted buttered bread layered with a spiced brown sugar syrup, raisins, and melted cheddar cheese.
Baked to perfection, it’s a comforting dessert often enjoyed during special occasions and family gatherings.
Why You’ll Love This Recipe:
New Mexico Capirotada is a nostalgic and comforting dessert that brings together the perfect balance of sweet and savory flavors.
The rich brown sugar syrup infused with vanilla and cloves soaks into the toasted buttered bread, creating a warm, melt-in-your-mouth texture.
The addition of cheddar cheese adds a unique depth of flavor, making each bite indulgent and satisfying.
It’s a simple yet heartwarming dish that carries the essence of family traditions and cherished memories.
Key Ingredients:
Toasted Buttered Bread – Forms the base of the dish, absorbing the sweet syrup while maintaining a slight texture.
Brown Sugar Syrup – A rich and flavorful blend of brown sugar, vanilla, and cloves, creating a deep caramel-like sweetness.
Raisins – Adds natural sweetness and chewy texture to balance the dish.
Mild Cheddar Cheese – A signature ingredient that provides a savory contrast to the sweetness, making this dessert uniquely delicious.
Cloves (Optional) – Infuses a warm, spiced aroma into the syrup, enhancing the traditional flavor.
New Mexico Capirotada My Way
This classic New Mexican-style capirotada is a cherished family recipe, passed down through generations. It combines toasted bread, a rich spiced syrup, and melted cheddar cheese for a unique blend of sweet and savory flavors.
Ingredients:
12 slices of white bread, toasted and buttered
3 cups water
2 cups brown sugar
1 teaspoon vanilla extract
3 whole cloves (optional)
1 cup raisins
3 cups mild cheddar cheese, shredded
Instructions:
Prepare the Syrup:
In a medium saucepan, bring 3 cups of water to a rolling boil.
Add brown sugar, vanilla, and cloves (if using). Stir until the sugar dissolves completely.
Let the syrup simmer for about 10–15 minutes, allowing the flavors to blend.
Add the raisins during the last 5 minutes of boiling, then remove from heat.
Assemble the Capirotada:
Preheat your oven to 350°F (175°C).
In a baking dish, arrange a layer of toasted, buttered bread.
Pour a portion of the syrup evenly over the bread, making sure it soaks in.
Sprinkle a layer of shredded cheddar cheese on top.
Repeat the process in layers, like assembling a lasagna, until all ingredients are used.
Bake the Capirotada:
Cover the dish with foil and bake for 30–40 minutes, until the cheese melts and the flavors meld together.
Serve:
Allow the capirotada to cool slightly before serving. Enjoy warm for a comforting dessert, just like grandma used to make!
Notes:
Toasting the Bread: Toasting and buttering the bread helps prevent it from becoming too mushy when soaked in the syrup. You can also use day-old or slightly stale bread for better texture.
Adjusting Sweetness: If you prefer a less sweet capirotada, reduce the amount of brown sugar or use piloncillo (Mexican unrefined cane sugar) for a more traditional taste.
Cheese Choices: Mild cheddar is commonly used, but you can experiment with Monterey Jack, queso fresco, or even a mix of cheeses for a unique flavor.
Syrup Variations: The traditional syrup includes cloves and vanilla, but you can also add cinnamon sticks, star anise, or orange zest for a deeper flavor.
Layering Technique: Assemble the dish like lasagna—bread, syrup, and cheese in layers—to ensure every bite is flavorful and evenly distributed.
Baking Tips: Covering with foil while baking helps retain moisture and blend flavors. If you prefer a slightly crispy top, remove the foil for the last 10 minutes.
Serving Suggestions: Enjoy warm or at room temperature. Some people like to drizzle a little sweetened condensed milk on top before serving for extra richness.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: ~320 kcal | Carbohydrates: ~45g | Protein: ~8g | Fat: ~12g | Saturated Fat: ~6g | Cholesterol: ~25mg | Fiber: ~2g | Sugar: ~30g | Sodium: ~180mg | Calcium: ~150mg
Frequently Asked Questions:
Can I use a different type of bread?
Yes! While white bread is traditional, you can use bolillo, French bread, or even whole wheat bread for a different texture and flavor.
Is the cheese necessary?
Mild cheddar cheese is a signature ingredient in this version, but you can adjust the amount or omit it if you prefer a sweeter, cheeseless version.
Can I add nuts or other dried fruits?
Absolutely! Many variations include chopped pecans, almonds, or even dried apricots for added texture and richness.
How do I store leftovers?
Store leftover capirotada in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 300°F or in the microwave until warmed through.
Can I make this recipe less sweet?
Yes, you can reduce the brown sugar or use a sugar substitute to lower the sweetness while keeping the rich flavors intact.
How do I prevent the bread from becoming too soggy?
Toasting the bread before assembling the dish helps it hold its structure.
Also, pour the syrup gradually, allowing the bread to soak it up without getting mushy.
Can I prepare the syrup in advance?
Yes! You can make the syrup ahead of time and store it in the refrigerator for up to 3 days.
Just reheat it before assembling the capirotada.
What kind of cheese works best?
Mild cheddar is traditional in this version, but you can also use Monterey Jack or queso fresco for a different flavor.
How do I know when it’s done baking?
The capirotada is ready when the cheese is melted, and the dish is bubbling around the edges.
Baking for 30-40 minutes covered with foil helps ensure everything melds together perfectly.
Can I make this recipe in a slow cooker?
Yes! Layer the ingredients in a slow cooker, cover, and cook on low for about 2-3 hours until everything is warm and combined.