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
Units
Scale
- 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