Description
A simplified yet traditional Mexican capirotada featuring toasted bolillo, rich piloncillo syrup, peanuts, raisins, and melted Monterey Jack cheese. A sweet, savory, and spiced dessert perfect for Lent or any cozy occasion.
Ingredients
Scale
- 6 cups of water
- 3 cones of piloncillo (or 12 oz dark brown sugar)
- 3 cinnamon sticks
- 3 whole cloves
- 1 cup raisins
- ½ cup roasted, salted peanuts
- 12 slices of toasted bolillo or French bread
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat oven: Set to 350°F (175°C) and lightly grease a baking dish.
- Make the syrup: In a large saucepan, combine water, piloncillo, cinnamon sticks, and cloves. Bring to a boil, then reduce to simmer until syrupy (about 15–20 minutes). Strain and discard solids.
- Toast the bread: Slice and toast bolillo or French bread until crisp and golden on both sides.
- Layer the capirotada: In the greased dish, layer toasted bread slices, then sprinkle with raisins, peanuts, and shredded cheese. Pour syrup evenly over the layers. Repeat as needed.
- Bake: Bake uncovered for about 40 minutes, or until bubbling and slightly crispy on top.
- Serve: Enjoy warm as-is or with a scoop of vanilla ice cream or whipped cream.
Notes
Capirotada is traditionally enjoyed during Lent, but its warming flavor and symbolic ingredients make it a year-round favorite. Store leftovers in the fridge up to 4 days and reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: capirotada, traditional Mexican dessert, Lenten recipes, piloncillo bread pudding, Monterey Jack cheese, sweet and savory