Introduction
Capirotada is a classic Mexican bread pudding traditionally served during Lent. It’s made with toasted bread layered with raisins, cheese, nuts, and soaked in a rich spiced syrup made with piloncillo (Mexican unrefined cane sugar), cinnamon, and cloves. This dish is a beautiful fusion of sweet, savory, and spiced flavors—a reflection of Mexican history and cultural richness. Each bite carries tradition, warmth, and love.
Ingredients
For the Syrup:
2 cones piloncillo (or 1 1/2 cups packed dark brown sugar)
2 cups water
1–2 cinnamon sticks
3–4 whole cloves
For the Bread Pudding:
1 loaf bolillo bread (or French bread), sliced and slightly stale
1/2 cup raisins
1/2 cup chopped pecans or peanuts
1/2 cup shredded cheese (mild cheddar or queso fresco/traditional cheese)
1/4 cup butter (optional, for greasing)
Optional: banana slices, coconut flakes, or dried fruit for extra texture
Instructions
1. Make the Piloncillo Syrup:
In a saucepan, combine piloncillo, water, cinnamon, and cloves.
Bring to a boil, then reduce heat and simmer for 10–15 minutes until syrupy and the sugar has dissolved.
Strain to remove spices and set aside.
2. Prepare the Bread:
Preheat oven to 350°F (175°C).
Slice the bread and toast in the oven for 8–10 minutes or until golden and crispy.
(Optional: butter the slices before toasting for extra flavor.)
3. Assemble the Capirotada:
In a greased baking dish, layer half of the toasted bread.
Sprinkle with half of the raisins, nuts, and cheese.
Pour half of the warm syrup over the layer.
Repeat with the remaining bread, toppings, and syrup.
4. Bake:
Cover with foil and bake at 350°F (175°C) for about 30 minutes.
Remove foil and bake another 10 minutes to allow the top to crisp slightly.
Let sit for 10–15 minutes before serving.
Description
Capirotada is warm, soft, and full of comforting flavors—sweet syrup-soaked bread, pops of tangy raisins, crunchy nuts, and the surprise of melty cheese. The spiced piloncillo syrup brings it all together with its molasses-like richness and hint of cinnamon and clove. It’s a dessert that feeds both the body and the soul.
Tips
Use Day-Old Bread: Slightly stale bread holds up better and absorbs syrup without becoming soggy.
Cheese Tip: Traditional recipes use aged cheese like cotija or queso añejo, but mild cheddar or Monterey Jack works too.
Make Ahead: Tastes even better the next day as flavors meld together.
Grease the Dish: Butter or oil the pan for easier cleanup and added flavor.
Variations
Add Coconut or Banana: Sprinkle shredded coconut or banana slices between layers for added sweetness and texture.
More Savory: Add a little more cheese and less syrup to emphasize the savory-sweet contrast.
Chocolate Capirotada: Add chocolate chips or drizzle Mexican chocolate into the layers.
Vegan Option: Use plant-based cheese or omit, and replace butter with coconut oil.
Corrections
Too Wet or Mushy? Toast bread more or reduce syrup.
Syrup Too Thin? Simmer longer until slightly thickened.
Bread Not Soaking? Let the assembled dish rest 10 minutes before baking so syrup absorbs better.
Not Sweet Enough? Add a few tablespoons of brown sugar or drizzle with honey after baking.
Enjoy
Serve your Traditional Capirotada warm or at room temperature. Pair with a cup of café de olla or cinnamon tea for a truly nostalgic experience. Whether you’re celebrating Lent or simply craving a heritage-rich dessert, this Mexican classic never fails to comfort and delight.