Description
This classic Mexican Lenten dessert layers toasted bolillo, piloncillo syrup, cheese, raisins, and peanuts into a warm, comforting bread pudding that’s both sweet and savory.
Ingredients
Scale
- 6 cups water
- 3 piloncillo cones
- 3 cinnamon sticks
- 3 whole cloves
- 4–5 bolillo rolls or French bread, sliced and toasted (~1/3 inch thick)
- 1 cup raisins
- ½ cup roasted peanuts
- 2 cups shredded Monterey Jack cheese
- Optional: banana slices, coconut flakes, or other dried fruits
Instructions
- Preheat oven: Set to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or cooking spray.
- Prepare the syrup: In a medium pot, combine water, piloncillo, cinnamon sticks, and cloves. Bring to a boil, then simmer for 10–15 minutes until piloncillo is fully dissolved and the syrup slightly thickens. Strain out the spices and set syrup aside.
- Toast the bread: Lay bread slices on a baking sheet and toast in the oven for 15–20 minutes, flipping once, until golden and crisp.
- Layer the dish: Place a layer of toasted bread in the baking dish. Sprinkle with raisins, peanuts, and shredded cheese. Repeat with another layer of bread and toppings until all ingredients are used.
- Pour the syrup: Slowly ladle the syrup over the entire dish until the bread is well saturated. Top with additional cheese or raisins if desired.
- Bake: Bake uncovered for 35–40 minutes or until bubbly and golden on top.
- Serve: Best served warm on the same day. Optionally pair with whipped cream or vanilla ice cream.
Notes
Every family has its own variation of capirotada. You can experiment with toppings like dried pineapple, banana, or coconut. Always use day-old or toasted bread to absorb the syrup without getting mushy.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg