You should probably avoid pretty much anything I stress bake.

That’s right, I stress bake. Here’s a quick little reminder for you guys who are not aware of my sordid love affair with decadent chocolate cake and anything bathed in a creme.


I mean, come ON! How are you not salivating?  You see, I have a real love and passion for food. I wouldn’t say I’m as adventurous as Andrew Zimmern, but I do enjoy tasting new and interesting foods – especially when they both smell and look delish!

During midterms, I baked double dark chocolate brownies, some with a hearty layer or mint chocolate; plus there were chocolate chip oatmeal cookies, waffles, and capellini with homemade marinara! Should I have been studying? Probably. Did I need the brain-break? YES.

Once I got through the thick of exams, though, my brain kept re-thinking the exam questions and trying to remember my answers. I re-lived new hypos (hypothetical questions and scenarios on the exam), trying to see if I could apply the law to my own ideas.

  • Note: You should really avoid this kind of cyclical and tedious behavior. It’s not good for you and ends in tears. Trust me. 


I ended up getting myself worked up and decided I needed something to focus on, so I dug deep into my belly and decided that what my little heart craved most was capirotada. 

I know – what in the ever-loving tort law is capirotada?

Capirotada is a Mexican Bread pudding that is traditionally eaten during the lenten season. One of my Tias (Aunts) is an absolute expert at all things Capirotada and I decided to make my own recipe, inspired by her yummy treats and hilarious jokes.



I guess you can say law school has me feeling all sorts of ways and I needed to re-ground myself. Clean the slate. And, erm..avoid studying for contracts just a bit longer.

Here’s what you’ll need:

  • Vanilla (I used Mexican vanilla, but I’m not convinced that another form of liquid vanilla would taste too different)
  • 6-7 bolillos (small french bread like loaves, usually found in the bakery of your local supermarket)
  • 2 cups of water
  • 2 piloncillo chunks (piloncillo is a Mexican Brown sugar, packed tightly and in a small cone-like shape about the length of your hand)
  • 2 cinnamon sticks
  • 6 eggs
  • 4 star anise flowers
  • 1 can of sweetened condensed milk
  • 1 cup of milk
  • 1 cup of raisins
  • 1 cup of cheddar cheese
  • 1/2 cup of pecans (I picked up some candied pecans, and will not justify this delectable choice)


  1. Preheat oven to 350 degrees
  2. Grease (use butter, vegetable oil, or cooking spray) a 9 1/2″ x 13″ pan. Set aside.
  3. On the stove, place the piloncillo, star anise, cinnamon, vanilla, and water into a pot and simmer the ingredients until the piloncillo is completely dissolved and reduces by about a quarter. [This is the step where your house starts to smell like Christmas and all things wonderful and warm!] Set aside for about 20 minutes to cool.
  4. Cut the bolillos into bite sized cubes. Set them in a large mixing bowl.
  5. Take the star anise and cinnamon sticks out of the syrup.
  6. Scramble the eggs in a medium sized bowl. Carefully and slowly, add the cooled syrup into the egg mixture. Scramble again. [You should add the syrup a couple of ladel-fulls at a time.]
  7. Once the eggs and syrup are combined, pour half the mixture over the bread.
  8. Add half a cup of cheese, half a cup of raisins, and a 1/4 cup of pecans. Toss gently to combine the ingredients. Transfer them to the pan.
  9. Repeat step 8 with the rest of the raisins, pecans, cheese, and syrup.
  10. Now you place the casserole dish into the oven and bake, uncovered, for 20 – 30 minutes, until the top is slightly brown.
  11. While you’re waiting, you can make the glaze!
  12. Whisk the condensed milk and half a cup of milk in a small bowl. You can use less milk if you want a thicker, creamy glaze.

Once the capirotada is done, pull it out of the oven and pour the glaze over it.
Feel free to serve yourself a heaping slice with a nice glass of milk. You can eat capirotada cold or warm, but I’m pretty sure it’ll be gone before it has time to cool off.



If you’re feeling like a daredevil and not counting any calories at all…you should try this with a small mound of vanilla bean ice cream. Oooooh!