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Capirotada (c)2005 Chelsie Kenyon licensed to About.com

This dessert is full of texture and flavor. Topped with whipped cream, it is absolutley decadent and rich with flavors of pecans and brown sugar.


  • 6 cups stale Mexican bread cut into large chunks
  • 1/4 cup butter
  • 1 1/4 cup water
  • 3 cones of piloncillo (or 2 cups brown sugar)
  • 1 cinnamon stick
  • 1 teaspoon anise seeds
  • 2/3 cup pecans, chopped
  • 1 cup raisins soaked in warm water to soften
  • 2 large, or 3 small apples, peeled, cored and chopped
  • 1/2 cup queso fresco crumbled
  • 1 tablespoon orange zest
  • 1 teaspoon lemon zest
  • 1/2 teaspoon cloves
  • 1 teaspoon cinnamon
  • 4 egg yolks
  • 4 cups milk
  • 1 pinch salt
  • 1/4 cup sherry


Melt the butter over medium heat in a large saute pan. Fry the bread pieces until golden.

In a small saucepan, combine water, anise seeds, piloncillo and cinnamon stick. Boil gently until the liquid becomes syrupy, about 6 minutes.

In a large bowl, combine apples, pecans, raisins, zest and cheese. Sprinkle cloves and cinnamon over the top of the fruit mixture and toss to incorporate. Add in bread and carefully fold all ingredients together.

Pour half of the bread mixture into a large, buttered baking dish and pour half of the syrup over it. Add the remaining bread mixture and the remaining syrup.

Bake for 35 minutes in an oven pre-heated to 350 degrees.

Beat egg yoks until foamy and smooth. Add in milk, salt and 1/4 cup sherry. Combine until smooth. Pour over partially cooked bread and bake for another 35 minutes or until top is golden.

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