Capirotada, also known as Capirotada de Vigilia, is a traditional Mexican dish similar to bread pudding, often enjoyed during the Lenten period, especially on Good Friday.
It features toasted stale Bolillo - Crusty Mexican Bread Rolls soaked in a syrup made from piloncillo (whole cane sugar), cloves, and cinnamon sticks.
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Other common ingredients to make Capirotada are seeds, aged cheese, nuts, and dried fruits such as apples, dates, and raisins.
Every family has its unique version of capirotada, resulting in many different variations.
Some recipes feature bananas, prunes, mangos, and coconut, adding versatility and delight to this bread pudding.
While rare, some capirotada recipes include meat layers, while others use tomato, onion, cilantro, bay leaves, banana, or sprinkles in the syrup.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Bread - Capirotada pudding is created using slices of stale crusty white bread rolls called bolillos. You can either make your own using my simple bolillo recipe, or use slices of French bread or crusty bread.
- Brown sugar - Although piloncillo is traditionally used for making capirotada recipe, dark brown sugar works well too.
- Cheese - I use shredded cheddar cheese and add some crumbled feta cheese for a slight tanginess. Alternatively, you can use Monterey Jack or mozzarella cheese too.
- Cinnamon sticks and cloves - They are the main flavorings for the syrup used to soak stale bolillo bread. Remember to discard them before pouring the syrup over the bread.
- Apple, almonds, and raisins - They provide sweetness, crunch, and varied textures to this traditional Mexican pudding.
How to Make Mexican Pudding Capiratoda?
Making this traditional Easter treat Capirotada - Mexican Bread Pudding is pretty straightforward.
However, there are a few tips and tricks that you should follow to achieve the best results:
Preheat your oven to 350°F (175°C).
Cut the stale bolillo bread into thick slices and spread melted butter on both sides.
Bake for 5 minutes, then flip the slices and bake for another 5 minutes or until they turn golden on the edges and become dry.
Remove from the oven and let them cool. Cut them into chunks before using.
If your bread is fresh, it's best to let it dry out for a few days or until it becomes quite dry.
However, if you need to use it right away, you can cut it into thick slices and dry it for a few minutes in a low-temperature oven.
In a saucepan, combine water, double cream, dark brown sugar, cinnamon sticks, and cloves.
Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved.
Remove the saucepan from heat and let the syrup cool slightly.
In a baking dish, layer half of the bolillo bread slices, and pour half of the warm syrup over, ensuring they are well-soaked.
Sprinkle on raisins, half of the cheeses, sliced almonds, and apples.
Soak the other half of the bread with the rest of the syrup and layer them on top of the apples.
Dot the top of the pudding with cubes of butter, rest of the crumbled feta cheese, and grated cheddar cheese.
Bake the capirotada in the preheated oven for about 30-40 minutes, or until the pudding is golden and bubbly.
Remove from the oven and let it cool slightly before serving.
Top Tips From the Chef
- Use stale bread for the best texture. If your bread is not stale, you can dry it out in a low-temperature oven for a few minutes.
- Ensure the bread slices are evenly soaked in the syrup mixture to prevent dry spots in the pudding.
- Remember to discard cinnamon sticks and cloves before pouring the syrup over the bread.
- Keep an eye on the baking time to prevent the pudding from becoming too dry or soggy. Bake until golden and slightly crispy on top.
- Capirotada is best enjoyed warm, but you can also serve it at room temperature for a delicious dessert or snack.
- Customize your capirotada with a variety of nuts and dried fruits like almonds, raisins, apples, or bananas for texture and flavor contrast.
How to Serve Capirotada?
I love this delightful Mexican bread pudding when served warm, with a dollop of Turkish Kaymak (Geymar), or a scoop of vanilla ice cream.
However, you can enjoy it at room temperature or even cold out of the fridge as a dessert or a snack.
Sprinkle some chopped nuts, sprinkles, or a dusting of powdered sugar on top for extra flavor and texture.
How to Store the Leftovers?
Allow the capirotada to cool to room temperature before storing it.
Transfer the leftover capirotada to an airtight container or wrap it tightly with plastic wrap, and store it in the refrigerator for up to 5 days.
When ready to eat, you can reheat individual portions in the microwave or oven until warmed through.
Recipe FAQs
While traditionally consumed during Lent, Capirotada can be enjoyed throughout the year, especially during religious celebrations and family gatherings.
Yes, you can prepare Capirotada ahead of time and store it in the refrigerator until ready to serve. It can be a convenient make-ahead dessert for gatherings and events.
Capirotada pairs well with a variety of beverages, including coffee, tea, milk, or even a glass of dessert wine for an indulgent treat. Although not traditional, Salep - Turkish Hot Milk Drink (Sahlab) complements this rich dessert perfectly.
Related Recipes
For more delicious dessert recipes from around the world, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Capirotada - Mexican Bread Pudding as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Capirotada - Mexican Bread Pudding
Equipment
Ingredients
- 3 bolillo bread
- 60 g melted butter
- 400 ml water
- ½ cup double cream or heavy cream
- 200 g dark brown sugar
- 3 sticks cinnamon
- 5 cloves
- 1 cup raisins
- ½ cup sliced almonds
- 1 apple
- 40 g butter (cut in small cubes)
- 50 g feta cheese (crumbled)
- 100 g cheddar cheese (grated)
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the stale bolillo bread into thick slices and spread softened butter on both sides. Bake for 5 minutes, then flip the slices and bake for another 5 minutes or until they turn golden on the edges and become dry.
- Remove from the oven and let them cool. Cut them into chunks before using. If your bread is fresh, it's best to let it dry out for a few days or until it becomes quite dry. However, if you need to use it right away, you can cut it into thick slices and dry it for a few minutes in a low-temperature oven.
- In a saucepan, combine water, double cream, dark brown sugar, cinnamon sticks, and cloves. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved.
- Remove the saucepan from heat and let the syrup cool slightly.
- In a baking dish, layer half of the bolillo bread slices, and pour half of the warm syrup over, ensuring they are well-soaked.
- Sprinkle on raisins, half of the cheeses, sliced almonds, and apples.
- Soak the other half of the bread with the rest of the syrup and layer them on top of the apples.
- Dot the top of the pudding with cubes of butter, rest of the crumbled feta cheese, and grated cheddar cheese.
- Bake the capirotada in the preheated oven for about 30-40 minutes, or until the pudding is golden and bubbly.
- Remove from the oven and let it cool slightly before serving.
Notes
- Use stale bread for the best texture. If your bread is not stale, you can dry it out in a low-temperature oven for a few minutes.
- Ensure the bread slices are evenly soaked in the syrup mixture to prevent dry spots in the pudding.
- Remember to discard cinnamon sticks and cloves before pouring the syrup over the bread.
- Keep an eye on the baking time to prevent the pudding from becoming too dry or soggy. Bake until golden and slightly crispy on top.
- Capirotada is best enjoyed warm, but you can also serve it at room temperature for a delicious dessert or snack.
- Customize your capirotada with a variety of nuts and dried fruits like almonds, raisins, apples, or bananas for texture and flavor contrast.
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