Capirotada (Bread Pudding) Muffins
Serves 8
10 mins prep
67 mins cook
77 mins total
Capirotada Muffins are Mexican Bread Pudding Muffins, and this recipe is made with cinnamon, piloncillo, cloves, raisins, pecans, bread, and cheese. I used queso Oaxaca, but feel free to use the cheese of your choice. This dish is very personal and evokes a lot of comforting feelings, and I’ll leave it up to you to make this dish with your favorite toppings.
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Cut roll in ½ inch slices and butter both sides, layer on a baking sheet and bake for 3 minutes on each side, until lightly toasted and dry. Remove and cool.
Combine water, piloncillo, cinnamon sticks, cloves, orange zest, and juice in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep, covered for 2 hours. Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside.
Preheat oven to 350 degrees F.
Grease 8 cups of a muffin pan with non-stick spray, evenly distribute ingredients in each muffin cups: half of the toasted bread, half of the raisins, half of the cheese, half of the pecans, and about ¼ cups of syrup evenly over ingredients. Wait 10 minutes and layer another half of the bread, raisins, cheese, pecans, and syrup evenly over ingredients. Before baking let set for another 15 minutes.
Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake 30 minutes, uncover and bake until cheese is golden brown about 10 minutes more.
Serve warm, and with sprinkles (grajea) on top.
