Mexican
Capirotada
A traditional Mexican bread pudding layered with crisp bolillo, piloncillo syrup, raisins, peanuts, and salty cheese. It is baked until the syrup soaks through and the top turns caramelized and fragrant with cinnamon and clove.
Ingredients
- Day-old bolillo, sliced 1/2 inch thick1 large
- Piloncillo, chopped3 oz
- Water1 cup
- Mexican cinnamon stick1 small
- Whole cloves2
- Orange peel1 small strip
- Vegetable oil or lard, for frying3 tablespoons
- Unsalted butter, softened1 teaspoon
- Corn tortilla1 small
- Raisins3 tablespoons
- Roasted peanuts3 tablespoons
- Queso añejo or Cotija, crumbled1/3 cup
- Pecans or sliced almonds2 tablespoons
Method
- Heat the oven to 350°F and lightly butter a small baking dish.
- In a small saucepan, combine the piloncillo, water, cinnamon stick, cloves, and orange peel, then simmer for 10 to 12 minutes until the piloncillo dissolves and the syrup is lightly thickened.
- Strain the syrup and keep it warm.
- Heat the oil or lard in a skillet over medium heat and fry the bolillo slices in batches until golden and crisp on both sides, then drain on paper towels.
- Lay the corn tortilla in the bottom of the buttered baking dish to help protect the bread from scorching.
- Arrange half of the fried bread over the tortilla, then scatter over half of the raisins, peanuts, crumbled cheese, and nuts.
- Repeat with the remaining bread, raisins, peanuts, cheese, and nuts.
- Pour the warm piloncillo syrup evenly over the layers, pressing the bread gently so it begins to absorb the syrup.
- Cover the dish with foil and bake for 15 minutes.
- Uncover and bake for 8 to 10 minutes more, until the top is glossy, lightly caramelized, and the syrup has mostly soaked into the bread.
- Let the capirotada rest for 5 minutes before serving warm.
Common questions
Can I substitute the bolillo, piloncillo, or queso añejo if I can't find them?
Yes. Use day-old baguette or sturdy Italian bread for bolillo, dark brown sugar with a little molasses for piloncillo, and Cotija, Parmesan, or a dry feta for queso añejo. Keep the bread firm so it doesn’t turn mushy.
How long does capirotada take from start to finish, and when is it done baking?
Plan on about 45 to 60 minutes total, including syrup making and frying. Bake until the syrup is absorbed and the top is bubbling, usually 20 to 30 minutes covered, then a few minutes uncovered if you want more color.
What are the most common mistakes when making capirotada?
The biggest mistakes are using fresh soft bread, over-soaking the bread, and skipping the tortilla layer at the bottom. Also avoid boiling the syrup too long, or it can become too thick and candy-like.
How should I store leftover capirotada, and can I make it ahead?
Store cooled leftovers covered in the fridge for up to 4 days. It’s even better made a few hours ahead because the flavors meld. Reheat gently in the oven or microwave, adding a splash of water if it seems dry.
How should capirotada be served?
Serve it warm or at room temperature, either as a dessert or a sweet snack. It’s good on its own, but a little extra crumbled cheese, toasted nuts, or a spoonful of warm syrup on top makes it more traditional.