Mexican Capirotada (Capirotada)
Capirotada Say it: kah-pee-ro-TAH-dah
Capirotada is Mexico’s beloved Lenten bread pudding, traditionally prepared during the weeks leading up to Easter. Layers of day-old bolillo or French bread are soaked in a fragrant piloncillo-cinnamon syrup, then stacked with raisins, peanuts, pecans, and mild melting cheese. The contrast of sweet, salty, crunchy, and creamy makes every spoonful special. It is eaten warm or at room temperature as a comforting dessert or afternoon treat throughout the country, especially in central and northern Mexico.
Mexican Capirotada (Capirotada)
Capirotada
Pronounced kah-pee-ro-TAH-dah
- Serves
- 8
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also egg-free.
Allergens: contains gluten, milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 350°F (175°C). Lightly butter a 9×13-inch (23×33 cm) baking dish.
In a medium saucepan combine the piloncillo, water, cinnamon sticks, cloves and anise seeds. Bring to a boil over medium heat, stirring until the piloncillo dissolves. Simmer 8–10 minutes until slightly thickened into a light syrup. Remove from heat and discard the whole spices.
Brush both sides of the bread slices generously with the melted butter. Arrange on two baking sheets and bake 8–10 minutes, turning once, until lightly toasted and golden.
Dip each toasted bread slice briefly in the warm syrup, then begin layering in the prepared dish: start with a layer of bread, scatter with some raisins, peanuts, pecans and cheese. Repeat layers, finishing with a generous sprinkling of nuts and cheese on top.
Slowly pour the remaining syrup evenly over the entire dish. Press down gently with a spatula so the bread absorbs the liquid.
Cover with foil and bake 20 minutes. Uncover and bake another 12–15 minutes until the top is golden, the edges are crisp and the cheese is melted and bubbling.
Remove from the oven and let rest 10–15 minutes before serving so the syrup settles.
Regional variants
Regional versions may include coconut, banana slices, sprinkles, or even a splash of sherry. Some families add a thin layer of tomato or onion for a savory note, though the sweet version is most common.
Cook's notes
- Use stale bread; it holds its shape better and absorbs the syrup without becoming mushy.
- Traditional queso Oaxaca or quesillo gives the best melt and mild saltiness; Monterey Jack is the easiest substitute outside Mexico.
- Capirotada is best served warm the day it is made, but leftovers reheat nicely in a low oven.
Serve with
Strong coffee, Mexican hot chocolate, or a glass of cold milk.
Make ahead and storage
Can be assembled up to 4 hours ahead and baked just before serving. Leftovers keep in the refrigerator up to 3 days and reheat well.
