Capirotada (Mexican Bread Pudding)

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Description

Capirotada is a beloved traditional Mexican dessert, especially enjoyed during Lent. It’s a warm and comforting bread pudding made with layers of fried bread soaked in a rich piloncillo syrup and sprinkled with delicious toppings like raisins, peanuts, cheese, and optional coconut or nuts. Every bite is a beautiful mix of sweet, savory, and nostalgic flavors. 🌟🇲🇽

Ingredients

  • 1 loaf of hard/stale bread, sliced (bolillo or French bread works best)
  • 1½ cups grated piloncillo (or 2 cones)
  • 1½ cups water
  • 1 stick of cinnamon
  • 2 whole cloves
  • ¼ cup raisins
  • ¼ cup peanuts
  • ¼ cup fresh grated cheese (queso fresco or mild cheddar)
  • ¼ cup chopped walnuts (optional)
  • ¼ cup grated coconut (optional)
  • 2 tbsp melted butter
  • Oil or butter for frying the bread

Instructions

  1. Make the Piloncillo Syrup:
    • In a medium saucepan, combine water, piloncillo, cinnamon stick, and cloves.
    • Simmer over medium heat until the piloncillo melts and the syrup thickens slightly (about 10–15 minutes).
    • Strain out the cinnamon and cloves. Set syrup aside.
  2. Prepare the Bread:
    • In a skillet, heat a small amount of oil or butter.
    • Fry the bread slices on both sides until golden and crisp. (Alternatively, for a lighter version, bake the bread slices at 180°C / 350°F for about 10 minutes until dry and golden.)
  3. Assemble the Capirotada:
    • In a clay pot or a deep baking dish, place a layer of fried or toasted bread.
    • Spoon some of the warm syrup over the bread to soak it.
    • Sprinkle with raisins, peanuts, cheese, and optional walnuts and coconut.
    • Repeat the layering until all ingredients are used, finishing with syrup and toppings.
  4. Bake:
    • Cover the dish with aluminum foil.
    • Bake in a preheated oven at 180°C (350°F) for about 20 minutes to let the flavors meld together.
  5. Rest & Serve:
    • Let sit for 10–15 minutes before serving.
    • Enjoy warm or at room temperature. Some like it with a scoop of vanilla ice cream or a drizzle of condensed milk! 😍

Notes

  • Traditional capirotada mixes sweet and savory — the cheese may sound odd but it adds an amazing contrast!
  • Make it ahead: It tastes even better the next day once the flavors soak in more.
  • Piloncillo can be substituted with dark brown sugar or a mix of molasses and sugar if unavailable.

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