Capirotada
Lenten Bread Pudding
Layers of toasted day-old bolillo soak up a cinnamon-clove-orange piloncillo syrup alongside raisins, toasted nuts, and crumbled cheese in this Lenten bread pudding, baked until caramelized on top but still moist inside.
Capirotada
✦ Antes de Empezar
Before you cook
Can I leave out the cheese or banana in capirotada?
Yes — both are listed as optional add-ins alongside the raisins and nuts. The essentials are the toasted day-old bread layered with the cinnamon, clove, and orange-peel piloncillo syrup; the cheese and banana are traditional but adjustable extras.
Ingredientes· 10View
The Syrup
- 12 ozMexican Piloncillograted
- 2.5 cupsWater
- 2 sticks + 3 clovesCinnamon Sticks & Whole Cloves
- 1Star Anise
The Pudding Base
- 2 large loavesStale Bolillo Bread or French Baguettesliced
- 1/2 cupUnsalted Buttermelted, for brushing
Mix-ins & Cheese
- 2 bananas + 1 appleBanana & Red Applesliced and diced
- 1 cupCotija Cheese or Queso Frescocrumbled (salty cheese balances the sweet syrup)
- 1/2 cupToasted Peanuts (or walnuts)chopped
- 1/2 cupRaisins
Instrucciones
6 pasosTuesta el pan
Toast the bread
Heat the oven to 375°F (190°C). Brush bread with butter or lard and toast on sheet pans until dry and golden.
Prepara el jarabe
Make the syrup
Simmer piloncillo, water, cinnamon, cloves, and orange peel for 12 to 15 minutes. Strain.
Arma la primera capa
Layer the dish
Grease a 9-by-13-inch baking dish. Arrange half the toast, then scatter half the raisins, nuts, cheese, and banana.
Repite y añade jarabe
Repeat and add syrup
Repeat the layers. Pour warm syrup slowly over the dish, allowing the bread to absorb it without becoming completely submerged.
Hornea la capirotada
Bake the pudding
Cover and bake 20 minutes. Uncover and bake 10 minutes more, until the top is caramelized and the center is moist but not soupy.
Reposa y sirve
Rest and serve
Rest 15 minutes before serving.