Here’s a classic Capirotada recipe — a traditional Mexican bread pudding typically enjoyed during Lent, rich, sweet, and full of warm flavors 🍞🍯
Mexican Capirotada (Bread Pudding)
Serves: 6–8
Time: ~1 hour
Ingredients
For the Bread Layer:
- 6 cups bolillo rolls or French bread, sliced into ½–inch pieces (stale bread works best)
- ½ cup unsalted butter, melted
For the Syrup:
- 2 cups water
- 1 cup piloncillo (or dark brown sugar)
- 2 cinnamon sticks
- 4 whole cloves
- Zest of 1 orange
- ½ cup raisins
Additional Layers:
- ½ cup chopped nuts (pecans, walnuts, or peanuts)
- ½ cup shredded coconut (optional)
- ½ cup shredded cheese (optional, traditionally queso fresco or Monterey Jack)
Instructions
1️⃣ Prep Bread
- Preheat oven to 180°C (350°F).
- Toss bread slices with melted butter and toast in a single layer on a baking sheet for 10 minutes, until lightly golden.
2️⃣ Make Syrup
- In a saucepan, combine water, piloncillo (or brown sugar), cinnamon sticks, cloves, orange zest, and raisins.
- Simmer 10–15 minutes until slightly thickened. Remove cinnamon sticks and cloves.
3️⃣ Assemble
- In a greased baking dish, layer toasted bread slices.
- Drizzle some syrup over the bread.
- Sprinkle with nuts, coconut, and cheese (if using).
- Repeat layers until all ingredients are used, ending with syrup on top.
4️⃣ Bake
- Cover with foil and bake 25–30 minutes until set and slightly crispy on top.
5️⃣ Serve
- Serve warm or at room temperature.
- Optional: drizzle with extra syrup or sprinkle powdered sugar before serving.
Tips & Variations
- Substitute raisins with chopped dried figs or dates for variety.
- Some recipes include sliced bananas or other dried fruits.
- Cheese adds a traditional sweet-salty contrast — don’t skip if you want an authentic flavor.
If you want, I can also give a slow-cooker version of Capirotada that’s hands-off and extra moist.
