Capirotada (Mexican Lenten Bread Pudding)
In short: Toasted bread layered with spiced piloncillo syrup, raisins, nuts and melting cheese, then baked until golden. A traditional Lenten dessert. It takes about 1 h 25 min in total and makes 10 servings.
- Prep
- 25 min
- Cook
- 1 h
- Total
- 1 h 25 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 480 kcal
Capirotada is the bread pudding Mexican families make during Lent and Holy Week, and it is the main sweet of the season. Slices of toasted bread soak up a syrup of piloncillo, cinnamon and cloves and are layered with raisins, peanuts and almonds. Melting cheese goes between the layers, which surprises many visitors, but it adds a salty, stringy contrast to the sweetness. The pudding is baked until golden and eaten warm, and it is even better the next day.
Instructions
- Heat the oven to 180°C (350°F). Simmer the piloncillo, water, cinnamon and cloves in a saucepan for 15 minutes until slightly syrupy and reduced to about 600 ml (2 1/2 cups). Strain.
- Arrange the bread slices on a baking sheet, brush them with the melted butter and toast for 10 minutes, turning once, until golden and crisp.
- Cover the bottom of a 23 x 33 cm (9 x 13 in) baking dish with half of the toasted bread. Scatter over half of the raisins, peanuts, almonds and cheese.
- Add a second layer of the remaining bread, then the remaining raisins, nuts and about two thirds of the remaining cheese.
- Pour the warm syrup slowly and evenly over the layers. Press the top gently so the bread soaks it up.
- Cover the dish tightly with foil and bake for 30 minutes. Uncover, sprinkle on the last of the cheese and bake for 15 minutes more until the top is golden and the syrup is absorbed.
- Let the pudding rest for 15 minutes, then serve warm.
Tips
- Use stale, firm bread. Fresh bread turns to mush when it meets the syrup. If your bread is fresh, toast it longer so it dries out.
- Add sliced bananas or diced apple between the layers for extra moisture, or finish with colored sprinkles, a common regional topping.
Questions and answers
Why is there cheese in capirotada?
The salty, melting cheese offsets the sweet syrup and is a traditional part of the dish. If you prefer, leave it out for a more conventional bread pudding.
Why is capirotada eaten during Lent?
It is a meatless dessert made from simple, inexpensive ingredients, which suits the fasting days of Lent and Holy Week. Families in Mexico have made it for generations.
Can I make capirotada ahead of time?
Yes. Bake it up to 2 days ahead, refrigerate and reheat covered at 160°C (325°F) for 20 minutes. The flavors deepen as it sits.
How long does it take to make Capirotada (Mexican Lenten Bread Pudding)?
About 1 h 25 min in total: 25 min of preparation and 1 h of cooking.
How many calories are in Capirotada (Mexican Lenten Bread Pudding)?
About 480 kcal per serving, with 12 g of protein, 66 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 66 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 36 g |
| Sodium | 400 mg |
Estimated values, calculated from the ingredients.
