Capirotada is a beloved traditional Mexican bread pudding, often made during Lent and Holy Week, but cherished year-round in many homes — especially when passed down from a grandmother’s kitchen. It’s a sweet, spiced, and comforting dessert layered with bread, fruit, cheese, and syrup. Here’s a version inspired by classic abuelita-style recipes:
🍞 Grandma’s Capirotada (Mexican Bread Pudding)
🧾 Ingredients:
For the syrup (piloncillo syrup):
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2 cups water
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1 piloncillo cone (about 8 oz) or 1 cup dark brown sugar
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1 cinnamon stick
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2 whole cloves
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1/4 tsp anise seeds (optional)
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1–2 tablespoons raisins (add to syrup or layer in)
For the pudding:
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4 cups bolillo or French bread, sliced and toasted or day-old
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1/2 cup shredded or cubed mild cheddar or queso fresco
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1/2 cup raisins
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1/4 cup chopped pecans or peanuts (optional)
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1/4 cup sweetened coconut (optional)
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2 tablespoons butter (for greasing dish)
👩🍳 Instructions:
1. Toast the bread:
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Slice bolillo or baguette into ½-inch pieces.
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Toast in the oven at 350°F (175°C) until golden and crisp, about 8–10 minutes.
2. Make the syrup:
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In a saucepan, combine water, piloncillo, cinnamon, cloves, and anise seeds.
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Simmer until piloncillo dissolves and mixture thickens slightly (10–15 minutes).
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Strain to remove spices.
3. Assemble:
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Grease a baking dish with butter.
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Layer toasted bread, sprinkle with raisins, nuts, cheese, and optional coconut.
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Pour some syrup over each layer. Repeat layers until all ingredients are used.
4. Bake:
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Cover with foil and bake at 350°F (175°C) for 25–30 minutes.
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Uncover and bake another 10 minutes until the top is golden and bubbling.
5. Serve:
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Let cool slightly before serving. Enjoy warm or cold — even better the next day!
❤️ Grandma’s Tips:
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No piloncillo? Use dark brown sugar and a splash of molasses for depth.
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Cheese is key: Don’t skip it — the salty contrast is what makes capirotada special.
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Make it richer: Drizzle with sweetened condensed milk before baking.
Would you like a vegan version, a more traditional Lenten version without dairy, or a family recipe card layout to keep?