Capirotada is a beloved traditional Mexican bread pudding that masterfully blends sweet and savory flavors. Made with layers of toasted bread, cinnamon-spiced syrup, cheese, nuts, and dried fruit, this dish is commonly enjoyed during Lent, especially on Good Friday. With its rich history and comforting ingredients, capirotada is more than just a dessert—it’s a cultural celebration in every bite.
Why You’ll Love This Recipe
This traditional capirotada recipe is both nostalgic and unique, offering a beautiful contrast of textures and flavors. The syrup infused with cinnamon, cloves, and raisins brings a warm sweetness, while crumbled queso fresco and salted peanuts add savory depth. The final sprinkle of almonds and rainbow sprinkles gives it a festive finish. It’s perfect for holidays, family gatherings, or anytime you crave a dish that’s as heartfelt as it is delicious.
Ingredients
- 6 cups water
- 2 1/2 cups dark brown sugar
- 1 cup raisins
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, melted
- 12 thick slices toasted French bread or bolillos
- 1 cup roasted, salted peanuts
- 10 ounces (about 2 cups) crumbled queso fresco
- 1/3 cup sliced almonds
- 1 tablespoon rainbow sprinkles
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large saucepan, combine water, dark brown sugar, raisins, ground cinnamon, and ground cloves.
- Bring the mixture to a boil, whisking until the sugar is completely dissolved.
- Reduce heat and simmer for about 20 minutes, or until the syrup thickens slightly.
- Pour half of the melted butter into the bottom of the prepared baking dish.
- Arrange half of the toasted bread slices in a single layer in the dish.
- Sprinkle half of the peanuts and half of the crumbled queso fresco over the bread.
- Pour half of the syrup evenly over the layer.
- Repeat the layering with the remaining bread, peanuts, queso fresco, and syrup.
- Drizzle the remaining melted butter over the top.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the top is golden and the cheese is fully melted.
- Remove from oven, sprinkle with sliced almonds and rainbow sprinkles.
- Let cool slightly and serve warm or at room temperature.
Servings and Timing
- Servings: 10–12 servings
- Prep Time: 30 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 10 minutes
Variations
- Dried Fruits: Add dried apricots, prunes, or cranberries for more depth.
- Bread Choice: Use bolillos, brioche, or stale white bread for different textures.
- Nut Options: Substitute peanuts with walnuts or pecans for a milder crunch.
- Sweetened Coconut: Sprinkle in shredded coconut for a tropical twist.
- No Cheese: Leave out the queso fresco for a sweeter, more traditional dessert-like capirotada.
Storage/Reheating
Store leftover capirotada in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. It can also be served cold or at room temperature depending on preference. Freezing is not recommended, as the texture may change significantly.
FAQs
What is the history behind capirotada?
Capirotada is a traditional Mexican dish with roots in Spanish colonial cooking. It was adapted as a Lenten meal to represent the Passion of Christ—bread symbolizes the body, syrup the blood, cloves the nails, and cinnamon sticks the cross.
Can I make this dish in advance?
Yes, capirotada can be made a day ahead and stored in the refrigerator. Reheat before serving or enjoy chilled.
Is queso fresco necessary?
Queso fresco is traditional and adds a savory element, but it can be omitted or replaced with mild feta or even Monterey Jack.
Can I make it vegan?
Yes. Use plant-based butter, skip the cheese, and ensure your bread and sugar are vegan-friendly.
Can I use white sugar instead of brown?
Brown sugar adds depth and richness. If needed, you can use white sugar with a tablespoon of molasses as a substitute.
Is capirotada served as dessert or a main dish?
Traditionally, it’s a Lenten main course, but it can also be served as a sweet side or dessert.
Can I use pre-packaged bread cubes?
Yes, as long as the bread is thick and sturdy enough to hold up to the syrup without falling apart.
What other cheeses can I use?
Mild cheeses like panela, requesón, or even mozzarella can work as substitutes for queso fresco.
Why are rainbow sprinkles added?
They’re a festive finishing touch that is often used in traditional presentations, especially during holidays.
How do I know when it’s done baking?
The syrup should be bubbling around the edges, the cheese melted, and the top golden brown.
Conclusion
Traditional Mexican capirotada is a heartfelt dish that blends history, culture, and comfort into one pan. With its sweet syrup, warm spices, savory cheese, and festive toppings, it offers a taste of tradition that’s both unique and satisfying. Perfect for special occasions or meaningful meals with loved ones, capirotada is a dish that brings people together with every flavorful bite.
Traditional Mexican Capirotada
- Total Time: 1 hour 10 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This Traditional Mexican Capirotada is a cherished sweet and savory bread pudding made with layers of toasted bread, cinnamon-spiced syrup, raisins, queso fresco, peanuts, and almonds—all topped with colorful sprinkles. A festive and comforting dessert often served during Lent and Easter, it’s rich with culture and flavor.
Ingredients
- 6 cups water
- 2 1/2 cups dark brown sugar
- 1 cup raisins
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, melted
- 12 thick slices toasted French bread or bolillos
- 1 cup roasted, salted peanuts
- 10 ounces (about 2 cups) crumbled queso fresco
- 1/3 cup sliced almonds
- 1 tablespoon rainbow sprinkles
Instructions
- In a saucepan, bring water, brown sugar, raisins, cinnamon, and cloves to a boil. Stir until sugar dissolves. Reduce heat and simmer for 20 minutes until syrup thickens.
- Pour half the melted butter into a greased 9×13-inch baking dish.
- Layer half the bread slices in the dish. Top with half the peanuts and queso fresco.
- Pour half the syrup over the first layer. Repeat layers with remaining bread, nuts, cheese, and syrup. Drizzle remaining butter over top.
- Cover with foil and bake at 350°F (175°C) for 30 minutes. Uncover and bake an additional 10 minutes.
- Garnish with sliced almonds and rainbow sprinkles. Serve warm or at room temperature.
Notes
- Bolillos or French bread work well for this recipe.
- Let it sit for a few minutes after baking for easier slicing.
- Customize with coconut, banana slices, or shredded coconut if desired.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert, Holiday
- Method: Baking, Simmering
- Cuisine: Mexican, Traditional