Here’s a traditional Capirotada recipe—a warm, sweet Mexican bread pudding usually enjoyed during Lent 🍞🍯
Capirotada (Mexican Bread Pudding)
Ingredients (serves 6–8)
Bread Layer:
- 6 cups day-old bolillo or French bread, cut into 1-inch cubes
- ½ cup butter, melted
Syrup:
- 2 cups water
- 1 cup brown sugar
- 1 cinnamon stick
- 2–3 cloves
- Peel of 1 orange
Other Ingredients:
- ½ cup raisins
- ½ cup chopped pecans or walnuts
- ½ cup shredded coconut (optional)
- ½ cup shredded cheese (optional, like Chihuahua or Monterey Jack)
Instructions
- Prepare bread
- Preheat oven to 350°F (175°C).
- Toss bread cubes with melted butter and toast in a baking dish 10 minutes until lightly golden.
- Make syrup
- In a small pot, combine water, brown sugar, cinnamon, cloves, and orange peel.
- Simmer 10–15 minutes until slightly thickened. Remove spices and peel.
- Layer ingredients
- In a greased baking dish, layer toasted bread, raisins, nuts, coconut, and cheese.
- Pour syrup evenly over each layer. Repeat layers as needed.
- Bake
- Cover with foil and bake 30 minutes.
- Remove foil and bake another 10–15 minutes until top is golden and syrup absorbed.
- Serve
- Serve warm or at room temperature. Can be drizzled with extra syrup if desired.
Tips & Variations
- Cheese: Traditional recipes often include a light layer of cheese for a sweet-savory balance.
- Add fruit: Diced apples or dried apricots work well.
- Make ahead: Can be assembled a day before and baked before serving.
- Syrup variation: Use piloncillo (Mexican brown sugar) for a richer flavor.
If you want, I can also give a modern quick-cook capirotada version or a coconut- and chocolate-infused holiday capirotada.
