Capirotada: Mexican Easter Bread Pudding

Mexican capirotada is a delicious Easter dessert made with layers of fried bread, peanuts, and cheese, all drizzled with a flavored piloncillo syrup.

This dish is one of the most representative and traditional desserts of the Mexican Lent. In this post, we tell you how to prepare the step by step recipe, so you can enjoy and serve it at your family table during this period.

What is capirotada?

Capirotada is a typical and authentic Mexican dessert that is consumed during the Lent period, known in Spanish as cuaresma.

This dish consists of fried or toasted bread slices that are used to form layers in a casserole along with other ingredients, drizzled with a piloncillo syrup, and finally baked, resulting in a sort of bread pudding with a very particular flavor.

Origin and meaning

There is no certainty about the origin of the Mexican Capirotada recipe, although it is believed that this dessert was introduced with the arrival of the Spaniards to the country.

Being a dish that is consumed mainly during Lent, it is normal that popular belief has given it a religious meaning, although is not recognized by the Catholic Church.

Thus, it is said that the bread symbolizes the body of Christ and the syrup with which it is bathed, his blood. Spices like cloves and cinnamon represent the nails and the cross on which Jesus was crucified.

Popular variations

The preparation of the dish has some variants that depend on the State where it is prepared, making use of ingredients that are easily found in those places.

The recipe I am sharing with you is the one my grandma Elvira taught me to do (minus the onions+tomatoes in the syrup) and is exactly as she used to make it when I was a little girl.

Substitutes

• You can substitute the piloncillo for ⅔ cup of molasses.
• You can also use other types of cheese like mozzarella, cheddar, provolone, Monterey jack, or feta.
• The lard can be replaced with butter or oil if you wish.
• In this recipe I used a baguette instead bolillo rolls, which are the ones traditionally used for this recipe.

Want to make the bread from scratch? Check up our bolillos recipe and make this fabulous dessert with your leftovers!

The step by step recipe (with photos)

Start by making the syrup, which by the way, you can make even ahead. Read below the section “how to make ahead” for detailed instructions on how to prepare this dish ahead of time.

Prepare the syrup

In a medium saucepan place the water, cinnamon, whole cloves, and brown sugar (or molasses).

Bring to a boil over medium heat then low the heat and cook, stirring occasionally, until the piloncillo has completely dissolved and an aromatic and light syrup has formed (about 10 minutes). Strain the syrup in a bowl and set it aside.

Fry the bread

In a large frying pan heat about two tablespoons of lard or butter. Working in batches fry the bread until crispy and browned.

Place fried bread on a plate with kitchen paper to absorb the excess oil. Keep frying the bread, adding more butter if necessary. Set aside.

NOTE: Once you have finished frying all the bread, also fry the tortillas to cover the bottom of the baking dish where you will prepare the Capirotada. The tortillas and this step are optional if you want to skip it I suggest to brushing the baking dish with butter instead.

Make the capirotada

In a 12×7″ (30x18cm) baking dish, arrange the tortillas on the bottom to cover it and prevent the bread from sticking. And then, arrange a layer of fried bread.

Top the bread with some raisins, peanuts, and pecans. Drizzle with piloncillo syrup making sure to soak the bread very well.

Sprinkle with cheese on top and continue layering until you will place the last layer of bread.

Add all the remaining syrup, top with raisins, nuts, and the remaining cheese. Finally, drizzle with melted butter.

Cover the dish with aluminum foil and allow to rest while the oven heats up.

Bake

Heat the oven to 360°F / 180°C. Bake for about 40 minutes. Remove the foil and continue baking from 5 to 10 minutes or until the Capirotada has the top slightly crispy.

Useful tips and notes

How To Make Ahead

• Make the syrup up to 4 days ahead.
• Stale your bread 3-4 days ahead and fry it (or bake it) the day before you intend to serve this dish.
• Assemble your capirotada the day before, cover tightly with film and store in the fridge until next day.

How to store and reheat

If you have leftovers, transfer them in a container with a tight lid and store them in the refrigerator where they will keep for up to 3 days. If you have made it in a ceramic or glass dish you can also cover it with cling film and store it in the refrigerator.

To reheat it, pop the dish into the oven at 360 °F (180 °C) for about 5 minutes. Or you can also reheat small portions in the microwave.

Watch How To Make It

More Mexican recipes for cuaresma

• Easy ceviche de pescado – Delicious and authentic ceviche from Colima state.
• Tacos de papa dorados – Meatless crispy potato tacos.
• Camarones a la diabla – Shrimp simmered in a spicy diabla sauce.

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