Mexican Capirotada

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Why You’ll Love This Recipe

  • A delicious blend of sweet and savory flavors
  • Uses simple, pantry-friendly ingredients
  • A great way to use up stale bread
  • Traditional Mexican dessert with a rich history
  • Perfect for gatherings or as a special treat

Ingredients

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

  • Bolillo or French bread
  • Piloncillo (or dark brown sugar)
  • Water
  • Cinnamon sticks
  • Cloves
  • Butter
  • Raisins
  • Peanuts
  • Shredded cheese (such as Monterey Jack or queso fresco)

Directions

  1. Preheat your oven to 350°F (175°C).
  2. Slice the bread into thick pieces and toast them in the oven until golden brown.
  3. In a saucepan, combine water, piloncillo, cinnamon sticks, and cloves. Simmer until the piloncillo melts and the mixture forms a syrup. Strain to remove the spices.
  4. Grease a baking dish and layer toasted bread, raisins, peanuts, and shredded cheese.
  5. Pour some of the syrup over the layers and repeat the process until all ingredients are used.
  6. Cover with foil and bake for about 30 minutes until the cheese is melted and the pudding is well-soaked.
  7. Let it cool slightly before serving.

Servings and Timing

  • Servings: 6-8
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Variations

  • Different bread: Use brioche or challah for a richer texture.
  • Extra sweetness: Add sweetened condensed milk for a creamier finish.
  • Nuts and fruits: Swap peanuts for pecans or almonds, and try dried cranberries or apricots instead of raisins.
  • Spices: Enhance the syrup with nutmeg or star anise for extra warmth.
  • Savory touch: Some versions include a hint of black pepper for contrast.

Storage/Reheating

  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Warm in the oven at 300°F (150°C) for 10 minutes or microwave for 30 seconds.
  • Freezing: Freeze in a tightly sealed container for up to 2 months. Thaw in the fridge before reheating.

FAQs

What is capirotada?

Capirotada is a traditional Mexican bread pudding made with layers of toasted bread, piloncillo syrup, cheese, nuts, and dried fruit.

Can I make capirotada without cheese?

Yes, you can omit the cheese if you prefer a purely sweet version.

What kind of bread is best for capirotada?

Bolillo, French bread, or any sturdy, slightly stale bread works best.

Is capirotada only eaten during Lent?

While traditionally enjoyed during Lent, it can be made anytime as a comforting dessert.

Can I use brown sugar instead of piloncillo?

Yes, dark brown sugar is a good substitute if piloncillo is unavailable.

How do I keep capirotada from becoming too soggy?

Toast the bread well and pour the syrup gradually to prevent it from becoming too mushy.

What kind of cheese is best for capirotada?

Monterey Jack, queso fresco, or mild cheddar are commonly used.

Can I add condensed milk to capirotada?

Yes, condensed milk can be drizzled on top for extra sweetness.

How long does capirotada last?

It lasts up to 3 days in the refrigerator when stored properly.

Can I make capirotada in advance?

Yes, you can assemble it a few hours ahead and bake it when ready to serve.

Conclusion

Mexican capirotada is a unique and delicious dessert that blends sweet and savory flavors in a comforting dish. Whether you’re making it for Lent or just craving a traditional Mexican treat, this bread pudding is sure to satisfy. With easy ingredient swaps and storage options, you can enjoy capirotada anytime. Give it a try and experience the warmth of this beloved recipe!

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Mexican Capirotada

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  • Author: Isabella
  • Total Time: 45 minutes
  • Yield: 6-8 servings
  • Diet: Vegetarian
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Description

Mexican Capirotada is a traditional bread pudding made with toasted bread, piloncillo syrup, nuts, cheese, and dried fruit. This sweet and savory dessert is especially popular during Lent but can be enjoyed year-round. It’s a comforting, nostalgic dish with a rich history in Mexican cuisine.

  • 4 bolillo rolls (or French bread), sliced
  • 2 cups piloncillo (or dark brown sugar)
  • 2 ½ cups water
  • 2 cinnamon sticks
  • 3 whole cloves
  • 2 tbsp butter
  • ½ cup raisins
  • ½ cup peanuts
  • 1 cup shredded Monterey Jack or queso fresco

Ingredients

  • 4 bolillo rolls (or French bread), sliced
  • 2 cups piloncillo (or dark brown sugar)
  • 2 ½ cups water
  • 2 cinnamon sticks
  • 3 whole cloves
  • 2 tbsp butter
  • ½ cup raisins
  • ½ cup peanuts
  • 1 cup shredded Monterey Jack or queso fresco

Instructions

  • Preheat oven to 350°F (175°C).
  • Toast bread slices on a baking sheet until golden brown.
  • Make the syrup: In a saucepan, combine water, piloncillo, cinnamon sticks, and cloves. Simmer until piloncillo melts. Strain to remove spices.
  • Grease a baking dish with butter.
  • Layer ingredients: Place a layer of toasted bread, followed by raisins, peanuts, and cheese. Pour syrup over the layer. Repeat the process until all ingredients are used.
  • Cover with foil and bake for 30 minutes until the cheese melts and the pudding is well-soaked.
  • Cool slightly before serving.

Notes

  • Bread Choice: Bolillo is traditional, but French bread, brioche, or challah work well.
  • Sweetness: Add condensed milk for a creamier texture.
  • Nut Alternatives: Use pecans or almonds instead of peanuts.
  • Extra Flavor: Try adding nutmeg or star anise to the syrup.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

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