Grandma’s Capirotada

Capirotada is a cherished traditional Mexican bread pudding, often enjoyed during Lent. It’s a beautiful and symbolic dish with a rich history, and every family has their own variation. Here is a classic version inspired by Grandma’s kitchen.

🍞 Grandma’s Capirotada (Mexican Bread Pudding)

A sweet, spiced, and comforting bake layered with bread, cheese, nuts, and raisins, soaked in a piloncillo syrup.

Prep time: 20 mins | Cook time: 40 mins | Serves: 8

📝 Ingredients

For the Syrup:

2 cones piloncillo (about 8 oz total) or 1 cup packed dark brown sugar

2 cinnamon sticks
2 whole cloves
4 cups water

Peel of ½ orange (optional, but adds great flavor)

For the Layering:

1 loaf (~12 oz) bolillo or French bread, slightly stale, cut into 1-inch slices
½ cup unsalted butter, melted (for brushing)
1 cup peanuts or pecans, roughly chopped

1 cup raisins
2 cups shredded Monterey Jack or Queso Fresco
½ cup shredded coconut (optional, but traditional in some families)

👵 Instructions

1. Prepare the Bread:

Preheat oven to 350°F (175°C).
Arrange bread slices on a baking sheet. Brush both sides generously with melted butter.
Bake for 10-15 minutes, flipping halfway, until dry and lightly toasted. This prevents a mushy pudding.

2. Make the Spiced Syrup:

In a saucepan, combine water, piloncillo, cinnamon sticks, cloves, and orange peel.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the piloncillo dissolves and the syrup reduces slightly. It should be thin like weak tea.
Remove from heat and strain to remove the spices and orange peel.

3. Assemble the Capirotada:

In a greased 9×13 inch baking dish, create layers in this order:
1. A single layer of toasted bread slices.
2. A sprinkle of raisins, nuts, and cheese (and coconut if using).
3. Repeat layers 2-3 more times, ending with a layer of cheese and nuts on top.

4. Soak and Bake:

Slowly and evenly pour the strained warm syrup over the entire assembled dish.
Cover the dish with foil and let it sit for 15 minutes so the bread can absorb the syrup.

Bake covered for 20 minutes, then uncover and bake for another 10-15 minutes until the top is golden brown and crispy.

5. Serve:

Let it rest for at least 15 minutes before serving. It can be served warm or at room temperature.

💡 Grandma’s Tips & The Meaning

Symbolism: Capirotada is deeply symbolic. The bread represents the Body of Christ, the syrup His blood, the cloves are the nails of the cross, and the cinnamon sticks the wood of the cross.

Bread: Stale, dry bread is essential. It soaks up the syrup without falling apart.
Cheese: The cheese might seem odd, but it provides a wonderful savory contrast to the sweet syrup. Don’t skip it!
Customize: Every family is different. Some add sliced bananas, apples, or dried apricots between layers.

🥣 How to Serve

Serve it as a warm dessert or even for breakfast (like a sweet casserole). A glass of cold milk is the perfect companion.

This isn’t just a recipe; it’s a taste of history and family memory. ¡Buen provecho