Description
Enjoy a warm, comforting breakfast with this Overnight Make Ahead Capirotada Breakfast Bake, a delightful blend of sweet and savory flavors. Perfect for busy mornings, this dish is prepared the night before for a stress-free start to your day.
Ingredients
- Stale bolillo rolls or French bread, cut into 1-inch cubes
- Piloncillo (unrefined Mexican cane sugar)
- Water or light vegetable broth
- Cinnamon sticks
- Whole cloves
- Strip of orange peel
- Eggs
- Whole milk
- Cotija cheese, crumbled
- Monterey Jack cheese, shredded
- Raisins
- Pecans, toasted
Instructions
- Cut stale bolillo rolls or French bread into roughly 1-inch cubes. If not stale enough, spread on a baking sheet and dry in a 250°F (120°C) oven for about 15-20 minutes.
- In a medium saucepan, combine piloncillo, water (or vegetable broth), cinnamon sticks, whole cloves, and a strip of orange peel. Bring to a boil, then reduce heat and simmer for 10-15 minutes until piloncillo dissolves and syrup thickens. Remove from heat and let cool.
- Lightly grease a 9×13-inch baking dish. Arrange half of the bread cubes in a single layer at the bottom. Sprinkle half of the Cotija cheese, half of the Monterey Jack, half of the raisins, and half of the pecans over the bread. Drizzle half of the cooled piloncillo syrup over this layer. Repeat with remaining ingredients.
- In a large bowl, whisk together eggs, milk, a couple of tablespoons of the cooled piloncillo syrup, and a pinch of salt until well combined and slightly frothy.
- Pour the egg custard evenly over the layered bread, ensuring all bread cubes are moistened. Press down gently with a spoon. Cover tightly with plastic wrap and refrigerate overnight (or for at least 6-8 hours).
- Preheat oven to 375°F (190°C). Remove plastic wrap and bake the capirotada breakfast bake uncovered for 45-55 minutes until golden brown, puffed up, and a knife inserted in the center comes out clean. Tent with foil if browning too quickly.
- Let the bake rest for about 10 minutes before slicing and serving. Optionally serve with warm piloncillo syrup, whipped cream, and fresh berries.
- Prep Time: 15 mins
- Cook Time: 45-55 mins
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 150 mg
Keywords: Ensure your bread is stale or properly dried to avoid sogginess. Cool the piloncillo syrup completely before using to prevent cooking the eggs. Feel free to customize add-ins like dried cranberries or slivered almonds.