Description
Capirotada is a traditional Mexican bread pudding made with layers of toasted bread, cheese, dried fruits, and a rich piloncillo syrup, commonly enjoyed during Lent.
Ingredients
Units
Scale
- 1 loaf bolillo bread, sliced and toasted
- 2 cups piloncillo (or dark brown sugar), chopped
- 2 cups water
- 1 cinnamon stick
- 3 whole cloves
- 1/2 cup raisins
- 1/2 cup dried apricots or prunes, chopped
- 1/2 cup chopped pecans or peanuts
- 1/2 cup shredded coconut (optional)
- 1 cup shredded cheese (such as Monterey Jack or queso fresco)
- 2 tablespoons butter (optional, for greasing)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a baking dish with butter.
- In a saucepan, combine piloncillo, water, cinnamon stick, and cloves. Bring to a boil, then simmer for about 10-15 minutes until syrupy. Strain and discard spices.
- Layer half of the toasted bread in the baking dish. Sprinkle with half of the raisins, dried fruits, nuts, coconut (if using), and cheese.
- Repeat with the remaining bread and toppings.
- Slowly pour the piloncillo syrup over the layers, allowing it to soak in.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until cheese is melted and top is golden.
- Let cool slightly before serving. Can be enjoyed warm or at room temperature.
Notes
- Capirotada can be made ahead and reheated.
- You can substitute other dried fruits or nuts based on preference.
- This dish is often served during Lent, especially on Good Friday.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg