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Made with simple ingredients, Capirotada is a sweet treat perfect for Easter or Lent! Also known as Mexican Bread Pudding, this recipe has layers of buttered bread, raisins, and melted cheese coated in a sweet syrup baked until golden brown. It is a sweet, warm, and inviting treat that your family will love.
Capirotada is a traditional Mexican bread pudding that’s a popular recipe to enjoy during Lent. Latin grocery stores even sell sliced, pre-toasted bread around Easter just for this recipe! However, don’t feel like you have to hold off enjoying this recipe around Easter, this capirotada is perfect for parties, holidays, or even weekend family meals!
This Mexican bread pudding is beyond easy to make and is excellent for serving a crowd. Each bite of this capirotada is so delightful as it’s salty but sweet, spongy but crunchy, and of course, full of flavor. You’ll want to eat every last bite. For another irresistible Easter recipe, try my Easter bread recipe, deviled eggs recipe, or hot cross buns recipe.
What You Need to Make This Recipe
Bread — I like to use a large loaf of French bread, but if you live near a Mexican bakery, bolillos are perfect for this Mexican bread pudding as well.
Sweetener — traditionally, you use piloncillo, a pure cane sugar popular in Mexican kitchens, but it might be difficult for you to find. Instead, you can use brown sugar for this recipe, which you probably already have in your pantry!
Cinnamon and cloves — this duo of warming spices packs a punch with their sweet and woody flavor with a citrusy note.
Colby jack cheese — I love using this cheese as it is a mixture of Colby and Monterey Jack cheeses, so it tastes nutty, sharp, and tangy. It also melts well, so it’s perfect for capirotada. The saltiness of the cheese also pairs well with the sweet syrup.
Raisins — I love how the raisins add extra sweetness to the bread pudding. You can swap raisins for cranberries, prunes, or another dried fruit of your choice.
Almonds — the slivered add texture to the capirotada. If you’re not a fan of almonds, you can use pinenuts, roasted peanuts, pistachios, or pecans.
How to Make Capirotada
1. Slice the bread into 16 ½-inch-thick slices.
2. Arrange on a baking sheet and set aside to dry out.
3. Combine the water, sugar, cinnamon sticks, and cloves in a small pot. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Simmer for 5 minutes and then remove from the heat and let cool completely, for about 2 hours. Strain, discarding cinnamon and cloves.
4. Using 6 tablespoons of butter, butter on both sides of the bread slices.
5. Bake for 5 minutes. Flip slices and bake for another 5 minutes or until slices turn golden on the edges and are dry. Remove and let cool.
6. Meanwhile, grate the cheese.
7. Spread the remaining 2 tablespoons of butter all over the bottom and sides of an 8-inch square and shingle the bread slices, cheese, raisins, and almonds in the baking dish.
8. Pour the syrup all over. Cover loosely with foil and let stand for 20 minutes, allowing the bread to soak up the syrup. Bake for 25 minutes or until bubbling around the edges. Remove foil and continue baking until the top is lightly browned, about 10 more minutes. Let the capirotada cool for 10 minutes before serving.
Pro Tips for Making This Recipe
- Do not overbake the bread pudding, or the bread will become dry.
- If you want to use a different cheese or a combination of cheeses, use your favorite or try Queso Anejo, Oaxaca, Monterey Jack, provolone, mozzarella, or cheddar cheese.
- For extra decadence, replace ½ cup of the syrup with warm heavy cream and pour it over the top of the baked capirotada just before serving.
- You can top the bread pudding with sprinkles or powdered sugar before serving for a sweeter dish.
Frequently Asked Questions
Can I make this ahead of time?
You can dry your bread and make the syrup a day ahead of time. Depending on your preference, you could bake the capirotada a day ahead of time but if you do not want the texture to be too soft, hold off baking until the day of serving.
How do I store leftovers?
To store leftover capirotada, cover the baking dish and refrigerate for up to 4 days. You can also transfer everything into an airtight container. Keep in mind that the bread will continue to soften over time from the syrup. You can microwave or bake the leftovers until warmed throughout or enjoy the leftovers chilled.
What is the symbolism of this recipe?
The recipe also serves as a reminder of the Resurrection. The bread in the capirotada represents the Body of Christ, the syrup represents the blood, and the cheese represents the Holy Shroud.
If you’ve tried this Capirotada recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Capirotada
Equipment
- Baking Sheet
- Saucepan
- Baking dish
Ingredients
- 4 bolillos or a large French bread loaf
- 3½ cups water (840mL)
- 1½ cups packed light brown sugar (330g) or 1 (8-ounce) piloncillo cone
- 3 cinnamon sticks
- 8 whole cloves
- ½ cup unsalted butter softened and divided (113g)
- 1½ cups shredded Colby jack cheese (170g)
- 1 cup slivered almonds (120g)
- ½ cup raisins (80g)
Instructions
- Slice the bread into 16 ½-inch-thick slices. Arrange on a baking sheet and set aside to dry out while making the syrup.
- In a small pot, combine the water, sugar, cinnamon sticks, and cloves. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Simmer for 5 minutes. Remove from the heat and let cool completely, about 2 hours. Strain, discarding cinnamon and cloves.
- Preheat the oven to 400F.
- Using 6 tablespoons of butter, butter both sides of the bread slices.
- Bake for 5 minutes. Flip slices and bake for another 5 minutes or until slices start to turn golden on the edges and are dry. Remove and let cool.
- Spread the remaining 2 tablespoons of butter all over the bottom and sides of a 8-inch square or 2-quart baking dish.
- Shingle the bread slices, cheese, raisins, and almonds in the baking dish. Pour the syrup all over. Cover loosely with foil and let stand for 20 minutes, allowing the bread to soak up the syrup.
- Bake for 25 minutes or until bubbling around the edges. Remove foil and continue baking until the top is lightly browned, about 10 more minutes. Let cool for 10 minutes before serving.
Notes
- Do not overbake the bread pudding, or the bread will become dry.
- If you want to use a different cheese or a combination of cheeses, use your favorite or try Queso Anejo, Oaxaca, Monterey Jack, provolone, mozzarella, or cheddar cheese.
- For extra decadence, replace ½ cup of the syrup with warm heavy cream and pour it over the top of the baked capirotada just before serving.
- You can top the bread pudding with sprinkles or powdered sugar before serving for a sweeter dish.
Nutrition
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