Capirotada Recipe – Mexican Special
Capirotada is a traditional Mexican bread pudding, often served during Lent, especially on Good Friday. This warm, spiced dessert blends sweet and savory flavors by combining toasted bread, cinnamon syrup, cheese, nuts, and dried fruits. Originally developed as a way to use up stale bread, it has deep cultural and religious symbolism—with ingredients representing the elements of the Passion of Christ. Comforting, nostalgic, and delicious, capirotada is a unique treat full of flavor and meaning.
- 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 : Use day-old bread for best texture. Toasting it prevents it from becoming soggy.
Cheese Matters : Traditional recipes use a salty cheese like queso añejo or Cotija to contrast the sweetness.
Piloncillo Substitute : Brown sugar works if piloncillo isn’t available, though piloncillo gives a deeper flavor.
Flavor Boost : Add shredded coconut, candied fruit, or a splash of sherry for variations.
Storage : Refrigerate leftovers for up to 3 days. Reheat gently in the oven or microwave.
