Recipes · Mexican · Puddings
Capirotada
One serving has 509 kcal and 11 g protein, and at least a fifth of a woman's daily need of manganese (58%), selenium (48%), thiamin (32%), copper (30%), phosphorus (25%) and riboflavin (23%). Ready in 45 minutes.
- Preparation: 15 min
- Cooking: 30 min
- Makes: 1 serving (196 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten, nut
Ingredients
- 55 g Bread rolls, hard
- 10 g Butter, unsalted
- 30 g Sugar, brown
- 60 g Water
- 1 g Cinnamon
- 0.2 g Cloves
- 10 g Raisins
- 10 g Pecans
- 20 g Queso fresco
Method
- Slice the bread and toast it lightly, then brush with the melted butter and toast again until golden and dry.
- Simmer the brown sugar, water, cinnamon and clove together for 8 minutes to make a light syrup.
- Layer the toasted bread in a small baking dish with the raisins, pecans and half the queso fresco scattered between the layers.
- Pour the warm syrup evenly over the bread, pressing gently so it soaks in.
- Scatter the remaining queso fresco on top and bake at 180 °C (350 °F) for 20-25 minutes until the top is golden and the bread has absorbed most of the syrup.
- Serve warm or at room temperature.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 509 kcal | 24% |
| Carbohydrates | 69.3 g | |
| Water | 91.3 mL | |
| Fiber | 3.3 g | 11% |
| Protein | 10.5 g | 22% |
| Tryptophan | 0.08 g | |
| Threonine | 0.19 g | |
| Isoleucine | 0.25 g | |
| Leucine | 0.45 g | |
| Lysine | 0.17 g | |
| Methionine | 0.12 g | |
| Cystine | 0.14 g | |
| Phenylalanine | 0.32 g | |
| Tyrosine | 0.18 g | |
| Valine | 0.29 g | |
| Histidine | 0.15 g | |
| Fat | 22.5 g | |
| Monounsaturated | 8.3 g | |
| Polyunsaturated | 3.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.3 g | |
| Saturated | 8.6 g | |
| Trans-Fats | 0.17 g | |
| Cholesterol | 35.3 mg | |
| Calcium | 219 mg | 22% |
| Copper | 0.27 mg | 30% |
| Iron | 2.6 mg | 14% |
| Magnesium | 40 mg | 13% |
| Manganese | 1.1 mg | 58% |
| Phosphorus | 174 mg | 25% |
| Potassium | 249 mg | 5% |
| Selenium | 26.3 µg | 48% |
| Sodium | 465 mg | |
| Zinc | 1.6 mg | 20% |
| Thiamin (vitamin B1) | 0.35 mg | 32% |
| Riboflavin (vitamin B2) | 0.25 mg | 23% |
| Niacin (vitamin B3) | 2.6 mg | 18% |
| Pantothenic acid (vitamin B5) | 0.44 mg | 9% |
| Pyridoxine (vitamin B6) | 0.09 mg | 7% |
| Folate (vitamin B9) | 57.1 µg | 14% |
| Cobalamin (vitamin B12) | 0.35 µg | 15% |
| Choline | 18.4 mg | 4% |
| Vitamin A | 114 µg | 16% |
| Vitamin C | 0.38 mg | 1% |
| Vitamin D (D2 + D3) | 22 IU | 4% |
| Vitamin E | 0.73 mg | 5% |
| Vitamin K | 2.5 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.