📝 About This Recipe
Capirotada is a soul-warming Mexican bread pudding traditionally served during Lent, blending a unique harmony of sweet, savory, and aromatic flavors. This recipe features layers of golden, toasted 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 masterpiece of textures and a deeply nostalgic dessert that represents the rich culinary heritage of Mexico.
🥗 Ingredients
The Bread Base
- 6 pieces Bolillo or French bread rolls (stale, cut into 1/2 inch thick slices)
- 1/2 cup Unsalted butter (melted, for brushing the bread)
Piloncillo Syrup (The Honey)
- 4 cups Water
- 12 ounces Piloncillo (cones or dark brown sugar if unavailable)
- 2 large Cinnamon sticks (preferably Ceylon/Mexican cinnamon)
- 3 pieces Whole cloves
- 1 piece Star anise
- 1 strip Orange zest (about 2 inches long)
The Fillings and Toppings
- 1.5 cups Cotija or Queso Añejo cheese (crumbled; can substitute with mild cheddar for a meltier finish)
- 1/2 cup Roasted peanuts (unsalted)
- 1/2 cup Raisins (dark or golden)
- 1/3 cup Dried apricots or prunes (chopped)
- 1/4 cup Sliced almonds (toasted)
- 2 tablespoons Multi-colored nonpareils (optional, for traditional decoration)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Arrange the bread slices in a single layer on a large baking sheet.
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2
Brush both sides of the bread slices generously with melted butter. Toast in the oven for 10-15 minutes, turning halfway through, until they are golden brown and very 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 thickened slightly into a light 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
Grease a 9x13 inch baking dish (or a deep ceramic pot) with butter to prevent sticking.
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7
Create the first layer by dipping each toasted bread slice quickly into the warm syrup and lining the bottom of the dish. Do not soak them too long yet; a quick dip ensures they stay intact.
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8
Sprinkle a third of the cheese, peanuts, raisins, and dried fruit over the first layer of bread.
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9
Repeat the process with a second and third layer of syrup-dipped bread and fillings until all ingredients are used, ending with a generous topping of cheese and nuts.
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10
Slowly pour the remaining piloncillo syrup over the entire dish, ensuring even coverage so the bread can absorb the liquid.
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11
Cover the baking dish tightly with aluminum foil. 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 caramelized and the cheese to soften.
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13
Remove from the oven and let it rest for at least 10 minutes. This resting period is crucial as the bread will continue to soak up any excess syrup.
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14
Garnish with sliced almonds and colorful nonpareils (grageas) before serving warm or at room temperature.
💡 Chef's Tips
Use bread that is at least 2-3 days old; fresh bread will turn into mush when the syrup is added. If you cannot find piloncillo, use 1.5 cups of dark brown sugar and 1 tablespoon of molasses to mimic the deep, earthy flavor. For an extra layer of flavor, some regional variations add a layer of sliced bananas or even tomatoes and onions (though the latter is an acquired taste!). Don't skip the buttering and toasting of the bread; this creates a structural barrier that keeps the pudding from becoming a soggy paste. If the pudding looks dry after 20 minutes of baking, feel free to drizzle a little more warm water or extra syrup over the top.
🍽️ Serving Suggestions
Serve warm with a dollop of Mexican Crema or whipped cream to balance the sweetness. A hot cup of Cafe de Olla (spiced Mexican coffee) is the traditional and perfect beverage pairing. For a modern twist, serve alongside a scoop of vanilla bean or cinnamon ice cream. Pair with a small glass of Rompope (Mexican eggnog) for a truly decadent holiday experience. This dish is even better the next day, served cold or gently reheated in the microwave.