Capirotada Recipe – Mexican Special
Capirotada is a traditional Mexican dessert often served during Lent or on Good Friday, blending stale bread with rich cinnamon syrup, cheese, nuts, and dried fruits in a warm, comforting bake. This bread pudding uses toasted bolillo (or French) bread, allowing it to soak up the piloncillo syrup and spices, while the queso fresco or Cotija cheese adds a salty contrast. Each bite offers layers of sweet, savory, and nutty flavors that soothe and satisfy. Whether served warm or at room temperature, this Capirotada Recipe delivers nostalgia and delight for family meals or seasonal observances.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
For the Syrup:
- 2 cups water
- 1 cup piloncillo (or dark brown sugar)
- 1 cinnamon stick
- 2 whole cloves
- 1 teaspoon vanilla extract
For the Capirotada:
- 4 cups day-old bolillo or French bread, sliced and toasted
- 1 cup shredded cheese (queso fresco, Monterey Jack, or mild cheddar)
- ½ cup raisins
- ½ cup chopped nuts (pecans, almonds, or peanuts)
- ¼ cup sliced bananas or apple (optional)
- ¼ cup butter (optional, for richness)
Make the Syrup:
In a saucepan, combine water, piloncillo, cinnamon stick, and cloves.
Bring to a boil, then simmer for 10–15 minutes until the piloncillo dissolves and the syrup slightly thickens.
Remove from heat, strain out the spices, and stir in vanilla extract.
Assemble the Capirotada:
Preheat the oven to 350°F (175°C).
In a greased baking dish, layer the toasted bread slices.
Sprinkle each layer with raisins, nuts, cheese, and optional fruit.
Pour the warm syrup evenly over the layers until the bread is well soaked. Dot with butter if using.
Let it sit for 10 minutes to absorb the syrup fully.
Bake:
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, until the top is golden and bubbly.
Serve:
Serve warm or at room temperature. Capirotada can be enjoyed on its own or with a scoop of vanilla ice cream or a drizzle of cream.
Recipe Notes :
Bread Choice & Preparation: Day-old bolillo or French bread works best. Toast slices to prevent sogginess and ensure each piece absorbs syrup without falling apart.
Piloncillo Substitute: If you can’t find piloncillo, dark brown sugar is a decent stand-in, though the flavor will be less rich and slightly more muted.
Cheese Matters: Use a salty cheese such as queso añejo or Cotija for contrast. Mild cheeses like Monterey Jack are options but yield a milder finish.
Layering Tip: Distribute nuts, raisins, and optional fruits evenly across layers so every serving has crunch, sweetness, and texture.
Serving Suggestions: Serve warm or room temperature. Try drizzling with cream or pairing with a scoop of vanilla ice cream for added richness.
Storage Advice: Cover and refrigerate leftovers for up to 3 days. Reheat gently in the oven (or microwave) to restore warmth without drying out the pudding.
