Description

Capirotada is a traditional Mexican bread pudding made with layers of toasted bread, raisins, cheese, and a spiced piloncillo syrup. It’s typically enjoyed during Lent and is both sweet and savory.

Ingredients

Units Scale

6 cups bolillo or French bread, cut into 1-inch cubes and toasted
2 cups water
1 1/2 cups piloncillo (or dark brown sugar)
1 cinnamon stick
3 whole cloves
1/2 cup raisins
1/2 cup chopped pecans or peanuts
1/2 cup shredded coconut (optional)
1/2 cup sliced bananas (optional)
1 1/2 cups shredded Monterey Jack or mild cheddar cheese
2 tablespoons butter

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Instructions

Preheat oven to 350°F (175°C).
In a saucepan, combine water, piloncillo, cinnamon stick, and cloves. Bring to a boil, then simmer for about 10 minutes until the syrup thickens slightly. Strain and set aside.
Grease a baking dish with butter. Place a layer of toasted bread cubes in the bottom.
Sprinkle raisins, nuts, coconut, bananas (if using), and cheese over the bread layer.
Repeat layers until all ingredients are used, finishing with cheese on top.
Pour the piloncillo syrup evenly over the entire dish, allowing it to soak in.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbly.
Allow to cool slightly before serving. Can be enjoyed warm or cold.

Notes

Capirotada is traditionally made during Lent and often varies by region and family recipe.
Bolillo bread is preferred, but French bread works well as a substitute.
Let the bread sit out to dry a day before for best texture.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 8g
Cholesterol: 25mg