Capirotada

Why You’ll Love This Recipe

Capirotada is a traditional Mexican bread pudding, typically enjoyed during Lent. It combines toasted bread, a rich piloncillo syrup, nuts, raisins, and cheese for a unique sweet-and-savory flavor. Every bite is a comforting blend of textures and tastes that honor generations of family tradition.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bolillo rolls or French bread (stale or toasted)piloncillocinnamon stickscloveswaterraisinspecans (or other nuts)shredded cheese (like Monterey Jack or cheddar)butteroptional: banana slices, coconut, candied fruits

directions

Preheat your oven to 350°F (175°C).

Slice the bolillos and toast them in the oven until golden and crispy.

In a saucepan, combine water, piloncillo, cinnamon sticks, and cloves. Bring to a boil and simmer until a thick syrup forms. Strain to remove the spices.

Butter a baking dish and layer the toasted bread, followed by raisins, nuts, and cheese.

Drizzle the syrup generously over each layer, repeating the process until all ingredients are used.

Cover with foil and bake for 30 minutes, then uncover and bake an additional 10 minutes until bubbly and golden.

Let it rest before serving to allow the flavors to meld.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 20 minutesBaking time: 40 minutesTotal time: 1 hour

Variations

Add coconut flakes for extra texture and sweetness.

Incorporate candied fruits like pineapple or figs for a festive touch.

Use different cheeses to vary the savory note.

Swap pecans with almonds or peanuts for a different crunch.

Add banana slices between layers for a fruity twist.

storage/reheating

Store Capirotada covered in the refrigerator for up to 5 days.Reheat individual portions in the microwave for about 30-45 seconds or reheat the entire dish covered in the oven at 300°F (150°C) until warmed through.

FAQs

What is piloncillo?

Piloncillo is unrefined cane sugar commonly used in Mexican cooking, often sold in cone shapes.

Can I make Capirotada ahead of time?

Yes, Capirotada can be made a day ahead and reheated before serving, which even enhances the flavors.

Is Capirotada supposed to be sweet or savory?

It’s a delicious mix of both—sweet from the syrup and raisins, and savory from the cheese.

Can I use regular sugar instead of piloncillo?

You can substitute brown sugar if piloncillo is unavailable, though the flavor will be slightly different.

Can I freeze Capirotada?

It’s best enjoyed fresh or refrigerated; freezing may alter the texture.

Why is Capirotada eaten during Lent?

Traditionally, the ingredients symbolize different elements of the Passion of Christ, making it a meaningful Lenten dish.

Can I add chocolate?

Some variations include a bit of Mexican chocolate for extra richness.

What type of bread is best?

Stale bolillos or French bread work best because they absorb the syrup without becoming too mushy.

Do I need to toast the bread?

Yes, toasting helps the bread hold up better under the syrup and toppings.

Can I leave out the cheese?

Yes, though the cheese adds a traditional savory contrast that balances the dish.

Conclusion

Capirotada is more than just a dessert—it’s a rich cultural tradition wrapped up in comforting flavors and textures. Whether you’re honoring a Lenten custom or simply exploring new culinary delights, this timeless dish is sure to warm both heart and home.

Print