Easy Capirotada Recipe (Mexican Bread Pudding)

This easy capirotada recipe features toasted bread slices soaked in a piloncillo (a type of brown sugar) syrup with spices and topped with peanuts, cranberries and cheese.

Now that Lent is in full swing, I wanted to share this recipe my family traditionally makes at this time of year. I have no idea why we make it now, as opposed to any other time of year. Frankly, I could eat it anytime.

But many other families make it at this time of year from Ash Wednesday to Easter Sunday, too, so there must be a reason. Here is my interpretation which is a little less sweet than we used to make it, but I think it is scrumptious!

Related post: 30 Easy Mexican Recipes for Lent

What is Mexican capirotada?

Mexican capirotada is a warm, sweet and savory dessert families usually serve during the Lenten season in Mexico.

This traditional Mexican bread pudding is typically prepared by layering toasted bread slices in a baking dish, covered with spiced syrup. Dried fruit, cheese and nuts are then added before it is baked until the bread is moist, but the top is crispy.

The story behind this dessert is rooted in religious and cultural traditions. The dish originated in Spain and was brought to Mexico by Catholic missionaries during the colonial period. It was created as a way to use leftover ingredients and provide a sweet and hearty meal for those who were fasting during lent.

The symbolism of the Capirotada

The word “capirotada” comes from the Spanish word “capirote,” which refers to a type of hood worn by Catholic penitents during Holy Week processions. And its ingredients have a symbolic significance:

• The bread symbolizes the body of Christ.
• The syrup represents the body of Christ.
• The cinnamon represents the cross and the cloves the nails and the crown of thorns.
• The raisins represent tears.
• The cheese represents the white Holy shroud;
• The sprinkles symbolize the joy of the resurrection.

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Ingredients and Substitutions

This traditional Mexican dessert has a long history in Mexican cuisine and its ingredients and preparation can vary from region to region and from family to family. Here are the most common:

Bread – Stale bread is preferred but you can use bolillo, telera, sourdough or french bread.

Raisins – Dark raisins are traditional. However, you can use golden raisins, sultanas, currants, dried cranberries, or other dried fruit of your choice.

Peanuts – Pecans are also great.

Cinnamon sticks and whole cloves – Some families also add star anise

Piloncillo – This is a type of unrefined sugar. Dark brown sugar is a good substitute.

Butter and sprinkles.

Cheese – My favorite is queso fresco for its mild flavor, but cotija cheese is also common. Some families prefer cheddar cheese, Mozzarella, or Oaxaca cheese.

Capirotada de Agua or Capirotada de Leche

These are also two important variations. Capirotada de agua, as the name suggests, uses water in the syrup.

Capirotada de leche, on the other hand, is made with milk instead of water. Some of the options are regular milk, evaporated milk, or condensed milk. This variation may also include eggs for a richer texture.

The choice between them comes down to personal preference or family tradition.

Let’s make it!

Mexican Capirotada Recipe

Serves 4-6

Ingredients

• 1 sourdough baguette or 3 pieces of bolillo bread (20 inches /45 cm)
• 2 tablespoons softened butter (30 gr)
• 1 1/2 cups of water
• 2 large piloncillos (raw cane sugar, ask for it at your local Mexican market) approx 6 oz
• 1 cinnamon stick
• 3 whole cloves
• 1/2 cup of crumbled queso fresco or cotija cheese
• 1/3 cup crushed dry roasted peanuts
• 1/4 cup dried cranberries
• Raisins to taste (optional)
• Sprinkles (optional)

Utensils

• Bread knife
• Wooden cutting board
• Baking sheet
• Saucepan
• Strainer
• Baking dish
• Aluminum foil

Process

Pre-heat oven to 400 F.

Slice bolillo or baguette into 1-inch thick slices. Spread butter on both sides of each slice and place them on a single layer on a baking sheet.

Toast them in the oven for approximately 8 minutes or until golden brown. You may need to flip them after 4-5 minutes.

In a medium saucepan, combine water, piloncillo, cinnamon, and cloves. Cook over medium-high heat until the piloncillo is completely dissolved. Turn the heat off and let it rest for 5 minutes.

Strain the sweet piloncillo syrup and set aside

Place a layer of bread pieces in the bottom of the baking dish, and pour one-third of the syrup over them. Top with one-third of the cheese, peanuts, raisins, cranberries, and sprinkles. Repeat and repeat.

You will end with three layers of bread; add the rest of the syrup and toppings.

Cover with aluminum foil and bake for 20 minutes. Uncover and bake for another 3-5 minutes or until the bread is crispy on top.

Add sprinkles if you like, and enjoy!

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5 from 7 votes

Mexican Capirotada Recipe

This easy capirotada recipe features toasted bread slices soaked in a piloncillo (a type of brown sugar) syrup with spices and topped with peanuts, cranberries and cheese.

Prep Time5 minutes mins

Cook Time35 minutes mins

Total Time40 minutes mins

Servings: 6

Calories: 356kcal

Ingredients

• 1 sourdough baguette or 3 pieces of bolillo bread
• 2 Tbs butter softened
• 1 1/2 cups of water
• 2 large piloncillos raw cane sugar, ask for it at your local Mexican market approx 6 oz
• 1 cinnamon stick
• 3 whole cloves
• 1/2 cup of crumbled queso fresco or cotija cheese
• 1/3 cup crushed dry roasted peanuts
• 1/4 cup dried cranberries
• raisins to taste (optional)
• sprinkles (optional)

Utensilios

• Bread knife
• Wooden cutting board
• Saucepan
• Strainer
• Baking dish
• Aluminum foil

Instructions

• Pre-heat oven to 400 F.
• Slice bolillo or baguette into 1-inch thick slices. Spread butter on both sides of each slice and place them on a single layer on a baking sheet.
• Toast them in the oven for approximately 8 minutes, or until golden brown. You may need to flip them after 4-5 minutes.
• In a medium saucepan, combine water, piloncillo, cinnamon and clove. Cook over medium-high heat until the piloncillo is completely dissolved. Turn the heat off and let it rest for 5 minutes.
• Strain the sweet piloncillo syrup and set aside
• Place a layer of bread pieces in the bottom of the baking dish, and pour one-third of the syrup over them. Top with one third of the cheese, peanuts, cranberries, and raisins. Repeat and repeat.
• You will end with three layers of bread, add the rest of the syrup, and toppings.
• Cover with aluminum foil and bake for 20 minutes. Uncover and bake for another 3-5 minutes or until the bread is crispy on top.
• Add sprinklers if you like and enjoy!

Nutrition

Nutrition Facts

Mexican Capirotada Recipe

Amount per Serving

Calories

356

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

4

g

Cholesterol

 

17

mg

6

%

Sodium

 

402

mg

17

%

Potassium

 

134

mg

4

%

Carbohydrates

 

56

g

19

%

Fiber

 

2

g

8

%

Sugar

 

32

g

36

%

Protein

 

8

g

16

%

Vitamin A

 

200

IU

4

%

Vitamin C

 

0.03

mg

0

%

Calcium

 

119

mg

12

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Desserts, Mexican Classics

Cuisine: Mexican

Keyword: lenten recipes, Mexican desserts

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This post was updated on March 28, 2023. Here are the old pictures.

• Author
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Silvia Martinez

Silvia started bilingual website Mama Latina Tips in 2009 to connect and share her stories, recipes and culture with readers. Silvia loves dancing, cooking, watching movies, reading, throwing Mexican parties and spending time with family and friends. Silvia is the winner of The Great American Recipe.

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