Traditional Mexican Bread Pudding
Capirotada, a beloved Mexican bread pudding, is especially popular during Lent. This dish is cherished for its unique blend of flavors: sweet piloncillo syrup, warm cinnamon, and a hint of spice from cloves. Raisins, peanuts, and Monterey Jack cheese add texture and depth, while toasted bolillo or French bread forms the base. Whether you’re new to capirotada or looking to revive fond family traditions, this recipe is sure to delight!
Ingredients:
6 cups water
3 piloncillo cones (see tips for alternatives)
3 Mexican cinnamon sticks
3 whole cloves
1 cup raisins
1/2 cup roasted, salted peanuts
12 thick slices bolillo or French bread (about 1/3 inch thick; see note for substitutes)
2 cups shredded Monterey Jack cheese
Preparation and Cooking Steps
Step 1: Prepare the Piloncillo Syrup
The rich, spiced syrup forms the foundation of capirotada.
In a medium-sized stockpot, combine 6 cups of water, piloncillo cones, cinnamon sticks, and whole cloves.
Heat over medium-high, stirring occasionally to help dissolve the piloncillo.
Allow the syrup to simmer for 10–15 minutes until it thickens slightly and the spices infuse into the liquid.
Once the piloncillo has fully dissolved, remove from heat and let the syrup cool slightly before use.
Step 2: Toast the Bread
Toasting helps the bread hold up against the syrup without becoming too soggy.
Preheat oven to 350°F (175°C).
Arrange sliced bolillo or French bread on a baking sheet in a single layer.
Toast in the oven for 15–20 minutes, or until golden brown and slightly crispy.
Step 3: Prepare the Baking Dish
Spray the bottom of a deep 9×9-inch baking dish with cooking spray.
This dish will hold all the layers of bread, syrup, and toppings.
Step 4: Layer the Ingredients
Now, it’s time to assemble the capirotada!
Layer 1: Place toasted bread slices at the bottom of the baking dish.
Layer 2: Sprinkle a handful of raisins and peanuts over the bread.
Layer 3: Add a layer of shredded Monterey Jack cheese on top.
Repeat the layering process—bread, raisins, peanuts, and cheese—until all ingredients are used. End with a final layer of cheese on top.
Tip: Make sure each layer is evenly distributed for balanced flavor in every bite!
Step 5: Pour the Syrup
Slowly pour the prepared piloncillo syrup over the layered ingredients.
Start with a small amount to allow the bread to absorb the liquid, then continue pouring until all the syrup is used.
Let the dish sit for a few minutes so the bread fully absorbs the syrup before baking.
Step 6: Bake the Capirotada
Place the baking dish in the preheated oven (350°F/175°C).
Bake for 25–30 minutes, until the cheese melts and turns golden.
Remove from the oven and let cool slightly before serving.
Serving Suggestions
🍮 Serve capirotada in small portions—it’s rich and filling!
🍯 Drizzle some extra warm syrup from the baking dish for extra sweetness.
🍦 Pair it with vanilla ice cream or whipped cream for a more indulgent treat.
Tips for the Best Capirotada
see continuation on next page
