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Capirotada is a beloved Mexican bread pudding that blends sweet spices, toasty bread, and gooey cheese into one comforting dish. This extra nutty and fruity version is especially welcome during Lent or any time you crave a nostalgic taste of home.
I always make this with plenty of raisins and pecans for that perfect balance of chewy and crunchy in every bite. Every time I bake Capirotada my kitchen fills with the cozy scent of cinnamon and piloncillo syrup. It is my go to for holiday gatherings because it never fails to bring back memories of family and celebration.
Ingredients
- Water: For dissolving the piloncillo and creating a rich syrup base. Rich water makes sure the flavors meld together
- Piloncillo cones: For adding caramelized sweetness. Choose the darkest and most fragrant cones you can find for a deep flavor
- Mexican cinnamon sticks: For warmth and spice. Seek out soft Ceylon cinnamon for easier breaking and best aroma
- Whole cloves: For a subtle layer of spices. Look for plump and whole cloves for maximum flavor
- Raisins: Add a natural sweetness and chewy bite. Use plump raisins and soak if you want them extra soft
- Roasted salted peanuts: For crunch and savory contrast. Select peanuts with fresh roasted aroma and no bitterness
- Bolillo or French bread: Sliced thick so it holds up under syrup. Use day old slightly dry bread for best texture
- Shredded Monterey Jack cheese: For creamy melt and mild taste. Freshly shredded cheese will melt better and have richer flavor
Instructions
- Prepare the Piloncillo Syrup:
- Combine water piloncillo cinnamon sticks and cloves in a medium sized stockpot. Heat over medium high until the piloncillo cones are fully dissolved and the syrup thickens slightly which takes about 10 to 15 minutes. Stir every few minutes to help everything dissolve evenly. This syrup forms the heart of your Capirotada so patience here pays off with deep rich flavor.
- Toast the Bread:
- Slice your bolillo or French bread about a third of an inch thick. Arrange the slices flat on a baking sheet in a single layer and bake at 350 degrees for 15 to 20 minutes. The goal is to dry and slightly toast them so they can soak up the syrup later without falling apart. The edges will turn golden and crispy.
- Assemble the Layers:
- Lightly coat the inside of a deep 9 by 9 inch baking dish with cooking spray. Begin with a layer of toasted bread followed by sprinkling on plenty of raisins peanuts and cheese. Continue layering until all the bread is used up making sure to scatter extra raisins and cheese on top for maximum flavor and a beautiful golden finish.
- Soak the Bread:
- Slowly ladle the warm piloncillo syrup over the entire dish making sure every piece of bread gets evenly moist. Press gently with a spoon if needed so the syrup soaks down into every layer. This step ensures that every bite is moist with that signature spiced sweetness.
- Bake to Perfection:
- Place your assembled dish in the oven and bake for 40 minutes at 350 degrees. The cheese should melt into the bread and create bubbling golden edges while the syrup soaks through. Let it cool slightly before serving warm.
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When I was a child my grandmother would always sneak in extra raisins just for me because she knew they were my favorite part. Now I add a double handful to every batch and my own kids always ask for more.
Storage Tips
Capirotada keeps well in the fridge for up to four days in a tightly covered container. Reheat gently in the oven or microwave with a splash of milk if it looks dry. This bread pudding also freezes beautifully so you can stash some away for a sweeter day.
Ingredient Substitutions
If you cannot find piloncillo dark brown sugar makes a good substitute but try to find real piloncillo for the best taste. Use any sturdy bread in place of bolillo and day old bread works best. Swap out pecans or walnuts for the peanuts if you prefer a different nutty flavor or skip them entirely for nut free.
Serving Suggestions
Capirotada shines warm straight from the oven but is also delicious at room temperature. Serve with café de olla or a mug of cinnamon tea. Some families top it with coconut or extra nuts for even more richness.
Cultural Context
This dish has roots in Spanish and Mexican culinary traditions and is especially popular during Lent. Making capirotada is often a multi generational event with everyone from abuela to the youngest kids helping layer and pour the syrup. It represents togetherness and creativity with each family putting its own spin on the recipe.
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Capirotada is a wonderful treat that brings family and tradition to your table. Enjoy every bite and make it your own favorite.
Frequently Asked Questions
- → What type of bread works best for capirotada?
Bolillo or French bread is preferred for its firm texture, which holds up well after soaking in syrup.
- → Can other nuts be used instead of pecans?
Yes, peanuts are commonly used, but walnuts or almonds are also excellent choices for added crunch.
- → What does piloncillo add to the flavor?
Piloncillo brings a deep, caramel-like sweetness and pairs beautifully with the cinnamon and cloves.
- → Is cheese necessary in capirotada?
Traditionally, cheese is used for its creamy texture and contrast to the sweet elements, but it can be omitted if desired.
- → How should capirotada be served?
Serve warm, straight from the oven to allow the syrup and cheese to meld with the toasted bread.
- → Can capirotada be made ahead?
Yes, it can be assembled in advance and baked before serving, making it perfect for gatherings.