Description
Capirotada is a traditional Mexican bread pudding bursting with rich flavors of cinnamon, cloves, raisins, and cheese. This version is enhanced with extra pecans and raisins for added texture and sweetness, soaked in a warm piloncillo syrup, then baked until soft and fragrant. Perfect as a comforting dessert or a special treat during the Lenten season.
Ingredients
Scale
For the Bread and Topping
- 4 bolillo rolls or a loaf of baguette, sliced into ½ to ¾-inch slices
- 2 tablespoons unsalted butter (for greasing and syrup)
- ¼ cup raisins
- ½ cup sliced almonds
- 3 ounces crumbled queso anejo or cotija cheese
For the Syrup
- 4 cups water
- 2 cups piloncillo or dark brown sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of kosher salt
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish thoroughly using 2 tablespoons of unsalted butter to prevent sticking and add flavor.
- Toast the Bread Slices: Place a wire rack onto a baking sheet and evenly arrange the bread slices atop it. Bake for about 15 minutes or until the bread is golden and crispy around the edges, creating an ideal texture to absorb the syrup.
- Reduce Oven Temperature: Lower the oven temperature to 350°F (175°C) to prepare for the baking stage of the assembled capirotada.
- Make the Piloncillo Syrup: In a medium saucepan, combine water, piloncillo (or dark brown sugar), cinnamon, cloves, nutmeg, a pinch of kosher salt, and 2 tablespoons butter. Bring the mixture to a simmer over medium heat and let it cook approximately 10 minutes, stirring occasionally, until the syrup thickens slightly. Remove it from the heat to cool slightly.
- Layer the First Half of Bread: Arrange half of the toasted bread slices in the prepared baking dish. Generously ladle some of the warm syrup over the bread, ensuring thorough soaking to infuse flavor.
- Add Nuts, Raisins, and Cheese: Sprinkle half of the raisins, sliced almonds, and crumbled queso anejo or cotija cheese evenly over the bread layer, adding sweetness, crunch, and tang.
- Layer Second Half and Pour Remaining Syrup: Add the remaining toasted bread slices over the toppings. Then, distribute the rest of the raisins, almonds, and cheese, and pour the remaining syrup on top to ensure the entire pudding is soaked.
- Bake the Capirotada: Bake in the preheated oven at 350°F (175°C) for 30 minutes or until the pudding is set but retains a soft, custardy texture when pressed.
- Cool and Serve: Allow the capirotada to cool for 10 minutes to settle before serving warm, which enhances the melding of flavors and texture.
Notes
- Bolillo rolls or baguette work best for traditional texture, but day-old bread will absorb syrup better.
- Adjust sweetness by varying the amount of piloncillo or substituting with dark brown sugar.
- You can substitute sliced almonds with extra pecans or walnuts for different nutty flavors.
- Cheese like queso anejo or cotija provides a salty contrast; avoid overly soft cheeses to maintain texture.
- Serve warm with a drizzle of sweetened condensed milk or a scoop of vanilla ice cream for an indulgent twist.
