Description
This symbolic version of capirotada is a classic Mexican bread pudding made with toasted bolillo, piloncillo syrup, cheese, and dried fruits — each ingredient carrying deep cultural and religious meaning.
Ingredients
Scale
- 5 bolillo rolls or French bread, sliced and toasted
- 2 cups piloncillo, chopped or shaved
- 3 cups water
- 1 cinnamon stick
- 3–4 cloves
- ½ cup raisins
- ½ cup chopped nuts (pecans or peanuts)
- 1 cup shredded cheese (queso fresco or cheddar)
- 2 tablespoons butter or oil (for greasing dish)
- Optional: dried banana, coconut flakes, pineapple slices
Instructions
- Preheat the oven: Set oven to 350°F (175°C) and grease a medium baking dish with butter or oil.
- Make the syrup: In a saucepan, bring water, piloncillo, cinnamon, and cloves to a boil. Reduce heat and simmer for 10–15 minutes until slightly thickened. Strain to remove solids and set syrup aside.
- Layer the capirotada: In the prepared baking dish, begin with a layer of toasted bread slices. Sprinkle with raisins, chopped nuts, and shredded cheese. Pour a generous ladle of syrup over the layer to moisten. Repeat the process until all ingredients are used.
- Bake: Bake uncovered for 30–35 minutes, or until bubbling and golden on top.
- Cool and serve: Let cool slightly. Serve warm or cold according to preference.
Notes
Each ingredient in capirotada has symbolic meaning: the bread represents the body of Christ, the syrup his blood, the cinnamon sticks the cross, and the cloves the nails. Using authentic ingredients preserves this culinary and cultural tradition.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 26g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
Keywords: capirotada, symbolic dessert, Mexican bread pudding, lent recipe, piloncillo, queso fresco