Why You’ll Love This Recipe

Capirotada is a traditional Mexican bread pudding typically served during Lent. It’s a unique blend of sweet and savory, made with toasted bread, cheese, dried fruits, nuts, and a spiced piloncillo syrup. Rich in flavor and history, capirotada is a comforting dessert that brings together a mix of textures and warm, nostalgic aromas. It’s perfect for family gatherings and religious celebrations alike.

ingredients

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

bolillo bread or French breadpiloncillocinnamon stickcloveswaterraisinspecans or peanutsbuttershredded cheese (such as queso fresco or Monterey Jack)optional toppings: banana slices, coconut flakes, or other dried fruit

directions

Preheat your oven to 350°F (175°C) and lightly grease a baking dish.

Slice the bread into thick rounds and toast them in the oven or on a skillet until golden and crisp.

In a saucepan, combine water, piloncillo, cinnamon stick, and cloves. Bring to a boil and simmer until the piloncillo dissolves and forms a syrup, about 10-15 minutes. Strain to remove spices.

In the prepared baking dish, layer toasted bread, raisins, nuts, and cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.

Slowly pour the warm syrup evenly over the layers, allowing it to soak in.

Cover with foil and bake for 20-25 minutes. Uncover and bake for another 10 minutes until the top is lightly golden and bubbly.

Let it rest for a few minutes before serving.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 15 minutesCooking time: 35 minutesTotal time: 50 minutes

Variations

Add slices of ripe plantain or fresh banana for added sweetness.

Include shredded coconut or candied fruit for more texture.

Swap queso fresco with mozzarella or cheddar for a twist.

Top with a drizzle of condensed milk after baking for extra richness.

storage/reheating

Store capirotada in the refrigerator for up to 5 days.Reheat individual servings in the microwave or warm the entire dish in a 300°F oven for 10-15 minutes.Capirotada can also be enjoyed cold or at room temperature.

FAQs

What is the origin of capirotada?

Capirotada has Spanish colonial roots and has evolved into a beloved Lenten dish in Mexican cuisine.

Is capirotada supposed to be sweet or savory?

It’s a blend of both—sweet from the syrup and dried fruits, and savory from the cheese and bread.

Can I make it without cheese?

Yes, but the cheese adds an important balance to the sweetness.

What kind of bread works best?

Stale bolillo or French bread holds up well to the syrup and baking process.

Can I use brown sugar instead of piloncillo?

Yes, though piloncillo provides a deeper, more authentic flavor.

Can I freeze capirotada?

It’s best enjoyed fresh, but it can be frozen for up to 2 months and reheated as needed.

Is capirotada always made during Lent?

Traditionally, yes, but it can be enjoyed any time of year.

Can I make this vegan?

Yes, use plant-based butter and cheese, and ensure your bread is dairy-free.

Is it supposed to be soggy?

Capirotada should be moist but not mushy—the toasted bread should hold some texture.

Do I need to toast the bread?

Yes, toasting prevents the bread from getting overly soggy when the syrup is added.

Conclusion

Capirotada is a heartwarming dessert steeped in tradition and flavor. With its layers of crunchy bread, melted cheese, spiced syrup, and rich toppings, it delivers a unique culinary experience. Whether you’re honoring a religious tradition or exploring Mexican flavors, this bread pudding is sure to become a cherished part of your recipe collection.