📝 About This Recipe
Capirotada is a soul-warming Mexican bread pudding traditionally served during Lent, layering savory and sweet flavors in a way that is truly magical. This rustic masterpiece features crusty bolillo rolls soaked in a fragrant piloncillo and cinnamon syrup, punctuated by the saltiness of aged cheese and the crunch of toasted nuts. It is a beautiful tapestry of textures and history, representing a centuries-old tradition that turns humble pantry staples into a celebratory feast.
🥗 Ingredients
The Bread Base
- 6 cups Bolillo rolls or French bread (cut into 1-inch cubes and left out overnight to dry)
- 1/2 cup Unsalted butter (melted for brushing the bread)
Piloncillo Syrup (The Soul)
- 4 cups Water
- 12 ounces Piloncillo cones (can substitute with dark brown sugar)
- 2 large Cinnamon sticks (preferably Ceylon/Mexican cinnamon)
- 3 Whole cloves
- 1 whole Star anise (optional for extra depth)
- 2 strips Orange zest (peeled with a vegetable peeler)
Layers and Textures
- 1.5 cups Cotija cheese or Queso Fresco (crumbled; provides the signature salty contrast)
- 1/2 cup Roasted peanuts (unsalted)
- 1/2 cup Slivered almonds (toasted)
- 1/2 cup Dark raisins
- 1/2 cup Dried apricots or prunes (chopped)
- 2 tablespoons Rainbow sprinkles (grageas) (for traditional festive decoration)
- 1 tablespoon Vegetable oil (to grease the baking dish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with vegetable oil or butter.
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2
Place the dried bread cubes on a large baking sheet. Brush them generously with melted butter and toast in the oven for 10-12 minutes until golden brown and crisp. Set aside.
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3
In a medium saucepan, combine the water, piloncillo cones, cinnamon sticks, cloves, star anise, and orange zest.
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4
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for about 15-20 minutes until the piloncillo is completely dissolved and the liquid has reduced slightly into a thin syrup.
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5
Strain the syrup through a fine-mesh sieve to remove the whole spices and zest. Keep the syrup warm.
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6
Begin the first layer: Place about one-third of the toasted bread cubes in the bottom of the prepared baking dish, ensuring an even layer.
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7
Sprinkle one-third of the cheese, peanuts, almonds, raisins, and dried fruit over the bread.
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8
Carefully ladle about one-third of the warm piloncillo syrup over the layer, making sure to soak the bread pieces.
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9
Repeat the layering process two more times (bread, toppings, syrup) until all ingredients are used. Press down gently with a spatula to help the bread absorb the liquid.
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10
Let the dish sit for 10 minutes before baking to allow the syrup to fully penetrate the center of the bread cubes.
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11
Cover the dish tightly with aluminum foil and bake for 20 minutes.
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12
Remove the foil and bake for an additional 10-15 minutes. This allows the top to become slightly crunchy while the inside remains moist and custardy.
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13
Remove from the oven and garnish with the colorful rainbow sprinkles while still warm.
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14
Allow the Capirotada to cool for at least 15 minutes before serving. It can be served warm or at room temperature.
💡 Chef's Tips
For the best texture, use stale bread; if your bread is fresh, toast it longer in the oven until it feels like a crouton. Don't skip the cheese! The salty Cotija is essential to balance the intense sweetness of the piloncillo syrup. If you can't find piloncillo, use 1.5 cups of packed dark brown sugar and a tablespoon of molasses. If the pudding looks dry before baking, add a 1/2 cup of hot water or extra syrup; the bread should be very moist but not swimming in liquid. Try adding a layer of sliced bananas or apples for a more modern, fruity variation.
🍽️ Serving Suggestions
Serve warm with a dollop of whipped cream or a drizzle of heavy cream to add richness. Pair with a hot cup of Mexican Café de Olla for a perfect afternoon merienda. A side of vanilla bean ice cream creates a lovely hot-and-cold contrast. For a traditional touch, serve with a glass of cold milk to balance the spices. Enjoy as a breakfast treat the next day—it tastes even better after the flavors meld overnight!