Description
Capirotada is a traditional Mexican bread pudding made with layers of toasted bread, dried fruits, nuts, and a spiced piloncillo syrup. This authentic Capirotada recipe is perfect for Lent or as a warm, comforting dessert any time of year.
Ingredients
-
4 bolillo rolls (or French bread), sliced and toasted
-
1 1/2 cups piloncillo (or dark brown sugar)
-
2 cups water
-
1 cinnamon stick
-
2 cloves
-
1/2 cup raisins
-
1/2 cup dried apricots or prunes, chopped
-
1/2 cup peanuts or pecans
-
1/4 cup shredded coconut (optional)
-
1/4 cup queso fresco or mild cheese, crumbled (optional, traditional touch)
-
Butter or oil for greasing
Instructions
-
Toast the bread:
Preheat oven to 350°F (175°C). Place sliced bolillos on a baking sheet and toast until golden and crisp. -
Make the syrup:
In a saucepan, combine piloncillo, water, cinnamon, and cloves. Bring to a simmer, stirring occasionally until piloncillo is fully dissolved and syrup is slightly thickened. Strain out the spices. -
Assemble the capirotada:
Grease a baking dish. Layer toasted bread, followed by raisins, dried fruits, nuts, and optional cheese and coconut. Pour some syrup over the layer. Repeat layers until all ingredients are used, finishing with syrup. -
Bake:
Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes to allow the top to caramelize slightly.
-
Cool and serve:
Let rest for at least 15 minutes before serving. Capirotada can be served warm, at room temperature, or cold.
Notes
-
Bolillo rolls are preferred for authenticity, but any crusty bread will do.
-
Some regional variations include banana slices, tomato, or even onions for a savory contrast.
-
The cheese melts slightly and adds a creamy, salty note—traditional but optional!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert / Traditional
- Method: Baking
- Cuisine: Mexican
