Traditional Capirotada Recipe (Mexican Bread Pudding)
Capirotada, a Mexican bread pudding, is a classic dessert, especially popular during Lent. This dish is cherished for its blend of flavors: sweet piloncillo syrup, warm cinnamon, and a hint of spice from cloves. Raisins, peanuts, and Monterey Jack cheese add texture and depth, while toasted bolillo or French bread forms the base. If you’re new to capirotada or looking to bring back fond memories of family gatherings, this recipe is sure to delight.
Ingredients
- 6 cups of water
- 3 piloncillo cones (see tips for alternatives)
- 3 Mexican cinnamon sticks
- 3 whole cloves
- 1 cup raisins
- 1/2 cup roasted, salted peanuts
- 12 thick slices of bolillo or French bread (around 1/3 inch thick; see note for substitutes)
- 2 cups shredded Monterey Jack cheese
Preparation and Cooking Steps
Step 1: Prepare the Piloncillo Syrup
Start by creating a rich, spiced syrup that forms the foundation of the capirotada. In a medium-sized stockpot, add 6 cups of water along with the piloncillo cones, cinnamon sticks, and whole cloves. Place the pot over medium-high heat. Stir occasionally to help dissolve the piloncillo as the mixture heats up.
Allow the syrup to simmer until it begins to thicken. This process should take around 10 to 15 minutes, during which the flavors from the cinnamon and cloves infuse into the syrup. Once the piloncillo has fully dissolved and the syrup has slightly thickened, remove the pot from heat and set it aside. Letting the syrup cool slightly will make it easier to pour over the bread layers later on.
Step 2: Toast the Bread
The bread forms the base of this pudding, and toasting it adds a layer of flavor while helping it hold up against the syrup. Preheat your oven to 350°F (175°C). Place the sliced bolillo or French bread on a baking sheet, making sure the slices don’t overlap.
Toast the bread slices in the preheated oven for about 15 to 20 minutes or until they are golden brown and slightly crispy. This step is essential, as the toasted bread absorbs the syrup without becoming too soggy.
Step 3: Prepare the Baking Dish
To prevent sticking, spray the bottom of a deep 9×9 inch baking dish with cooking spray. A 9×9 inch pan is ideal for this recipe, but you can use a slightly larger one if needed. This dish will hold all the layers of bread, syrup, and toppings.
Step 4: Layer the Ingredients
Once the bread is toasted and the baking dish is prepared, start layering the ingredients. Begin with a layer of toasted bread slices at the bottom of the dish. Next, sprinkle a handful of raisins and peanuts over the bread. Add a layer of shredded Monterey Jack cheese on top. Repeat the layering process—bread, raisins, peanuts, and cheese—until all ingredients are used, ending with a final layer of cheese on top.
Each layer should be generous but evenly spread. The combination of flavors in every bite is what makes capirotada unique, so try to balance each ingredient throughout the dish.
Step 5: Pour the Syrup
Carefully pour the prepared piloncillo syrup over the layered ingredients in the baking dish. Start by pouring a small amount to let the bread absorb the liquid. Continue pouring gradually until all the syrup is added. Make sure the syrup saturates the entire dish, reaching the bottom layers as well.
The syrup will help soften the bread and combine the flavors of the cinnamon, cloves, raisins, and cheese. Let the dish sit for a few minutes to allow the bread to soak up the syrup before baking.
Step 6: Bake the Capirotada
Place the baking dish in the preheated oven and bake at 350°F (175°C) for about 25-30 minutes. During this time, the cheese will melt, and the flavors will meld together. The top layer of cheese should turn golden and slightly bubbly, indicating the dish is ready.
Once baked, remove the capirotada from the oven and let it cool slightly. This dessert can be enjoyed warm or at room temperature, depending on your preference.
Serving Suggestions
Serve capirotada in small portions, as it is rich and filling. A drizzle of warm syrup from the baking dish adds extra sweetness. Some people enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Tips for Making Capirotada
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Substitute for Piloncillo
If you can’t find piloncillo, use dark brown sugar or molasses. These substitutes provide a similar caramel-like flavor. -
Bread Options
Bolillo is traditional, but you can use French bread or even brioche for a softer texture. Just make sure to toast the bread well. -
Adjusting Sweetness
For a less sweet dessert, reduce the amount of piloncillo or use smaller cones. This will create a milder syrup without losing the essence of capirotada. -
Using Different Cheeses
Monterey Jack cheese is commonly used, but feel free to try other mild cheeses, like mozzarella or Oaxaca cheese, for a similar melting effect. -
Adding Extra Ingredients
Some variations of capirotada include fruits like banana slices, apples, or even chocolate chips. Feel free to experiment and add what you enjoy!
FAQs
Can I make capirotada ahead of time?
Yes! Capirotada can be made a day in advance and stored in the refrigerator. Reheat it in the oven before serving to bring back the flavors and melt the cheese.
What if I can’t find piloncillo?
You can substitute piloncillo with dark brown sugar or molasses. Both provide a rich sweetness similar to piloncillo.
Is it necessary to use cheese in capirotada?
While cheese is traditional and adds a creamy texture, you can omit it if you prefer a dairy-free version. The dish will still be flavorful without it.
How long can I store leftovers?
Store leftover capirotada in the refrigerator in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze capirotada?
Capirotada doesn’t freeze well due to the bread’s texture after thawing. It’s best enjoyed fresh or within a few days of making it.
Enjoy creating this traditional capirotada, and savor the unique combination of flavors that make it a beloved dessert in Mexican cuisine!