A Savory Twist on a Sweet Classic: Mexico's Garlicky Capirotada
Details
A bread pudding with garlic and cumin? You heard that right. This isn't your average dessert. Hailing from the state of Nuevo Leon, this unique take on the traditional Mexican bread pudding, or Capirotada, brilliantly marries sweet and savory flavors. The secret lies in a piloncillo syrup infused with a paste of garlic, cumin, and cilantro, creating a dish that is both unexpected and deeply comforting. It’s a rustic, layered casserole of toasted bread, cheese, nuts, and raisins, all soaked in that wonderfully aromatic, garlicky syrup. Perfect for those who love to explore the surprising and delicious possibilities of garlic.
Ingredients
For the Syrup:*
For the Savory Paste:*
For the Pudding:*
Instructions
Make the Syrup
In a medium saucepan, combine the water, piloncillo, anise seeds, allspice, and cinnamon stick. Bring to a boil, then reduce the heat and let it simmer for 15 minutes. Strain the syrup through a fine-mesh sieve and set it aside.
Prepare the Savory Paste
Using a spice grinder or a traditional molcajete, grind the cumin seeds, minced garlic, green onion, and 3 tablespoons of the fresh cilantro into a paste.
Infuse the Syrup
Heat the vegetable oil in a small skillet over medium heat. Add the spice paste and cook for about 2 minutes until fragrant. Stir this cooked paste into the warm syrup until well combined.
Assemble the Capirotada
Preheat your oven to 350°F (175°C). Ladle enough of the infused syrup into a large casserole dish to cover the bottom. Arrange a single, snug layer of baguette slices over the syrup. Sprinkle about one-third of the cheese, currants, pecans, and sesame seeds over the bread. Ladle more syrup over the layer to ensure the bread is well-soaked.
Layer and Bake
Repeat the layering process until you've used all the bread, finishing with a final topping of cheese, currants, pecans, and sesame seeds.
Bake to Perfection
Cover the casserole dish tightly with a lid or aluminum foil. Bake for 30 to 45 minutes, or until the pudding is bubbling and the bread has puffed up. Let it cool slightly before serving.
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