Description
Mexican Capirotada is a traditional Lenten bread pudding layered with toasted bread, piloncillo syrup, cheese, nuts, and dried fruits. This sweet and savory dessert combines cinnamon-spiced flavors with unique textures for an authentic taste of Mexican heritage perfect for Easter and spring celebrations.
Ingredients
For the Bread Base:
1 large loaf bolillo bread or French bread (12–16 oz), sliced ½-inch thick
4 tablespoons butter for toasting
For the Piloncillo Syrup:
2 cones piloncillo (14 oz total), chopped (or 1½ cups dark brown sugar)
4 cups water
2 cinnamon sticks
3 whole cloves
1 star anise (optional)
For the Layers:
1 cup raisins
1 cup chopped pecans or walnuts, toasted
1 cup peanuts (roasted and salted)
1 cup shredded Monterey Jack or mild white cheddar cheese
½ cup chopped dates or prunes (optional)
¼ cup dried cranberries (optional)
Optional Toppings:
Whipped cream or vanilla ice cream
Extra toasted nuts
Fresh cinnamon stick for garnish
Instructions
1. Preheat oven to 350°F. Arrange bread slices on a baking sheet and brush both sides with melted butter. Toast for 8-10 minutes, flipping halfway, until lightly golden and crispy. Set aside.
2. Combine chopped piloncillo (or dark brown sugar), water, cinnamon sticks, cloves, and star anise in a large saucepan. Bring to a boil, stirring frequently to dissolve the piloncillo. Reduce heat and simmer for 15-20 minutes until syrup thickens slightly. Strain out whole spices and set aside.
3. While syrup simmers, toast nuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside to cool. Measure out raisins, dried fruits, and shredded cheese.
4. Grease a 9×13-inch baking dish with butter. Place one layer of toasted bread on the bottom, tearing pieces to fill gaps. Sprinkle with one-third of the raisins, nuts, peanuts, and cheese. Drizzle with one-third of the warm piloncillo syrup. Repeat layering two more times, ending with syrup, cheese, and nuts on top.
5. Press down gently on the top layer with a spatula. Let the casserole sit at room temperature for 15-20 minutes to allow bread to soak up the syrup.
6. Cover baking dish tightly with aluminum foil and bake at 350°F for 30 minutes. Remove foil and bake 15-20 minutes more until the top is golden brown and cheese is melted and bubbly. Let cool 10 minutes before serving.
Notes
Day-old or slightly stale bread works better than fresh – it soaks up syrup without falling apart.
Toast the bread to create a barrier that prevents complete sogginess while allowing flavor absorption.
Piloncillo delivers deep molasses notes that define authentic capirotada. Find it in Hispanic foods sections.
The cheese isn’t a mistake – it’s traditional and adds creamy richness. Don’t skip it!
Remove whole spices from syrup before pouring over bread to avoid biting into them.
Toast all nuts beforehand for intensified flavor – this small step makes a huge difference.
Use warm syrup when assembling – cold syrup won’t soak into bread as effectively.
Store leftovers covered in the refrigerator for up to 4 days. Reheat portions in microwave for 30-60 seconds.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1/12 of casserole
- Calories: 385
- Sugar: 32g
- Sodium: 245mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 18mg