Capirotada is a traditional Mexican bread pudding, often served during Lent or on Good Friday. It’s a warm, comforting dessert made with layers of bread, syrupy sweetness, cinnamon, and sometimes nuts or raisins. Many families have their own variations of the recipe, often passed down through generations. Below is a recipe for Grandma’s Capirotada, which includes traditional ingredients like bolillo bread, piloncillo (unrefined cane sugar), and cinnamon.
Grandma’s Capirotada Recipe
Ingredients:
- For the syrup:
- 1 ½ cups piloncillo (or dark brown sugar if piloncillo is unavailable)
- 2 cups water
- 1 cinnamon stick
- 3 whole cloves
- 1 tsp vanilla extract
- For the bread layers:
- 6-8 bolillo rolls (Mexican bread rolls) or day-old French bread, cut into 1-inch slices
- ½ cup unsalted butter, melted
- ½ cup raisins (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1 banana, sliced (optional)
- For the topping:
- 1 cup shredded cheese (preferably a mild cheese like queso fresco or mozzarella)
Instructions:
- Prepare the syrup:
- In a medium saucepan, combine the piloncillo, water, cinnamon stick, and cloves. Heat over medium heat, stirring occasionally, until the piloncillo dissolves and the syrup thickens slightly. This should take about 10-15 minutes.
- Once the syrup is ready, remove it from the heat and stir in the vanilla extract. Set aside.
- Prepare the bread:
- Preheat your oven to 350°F (175°C).
- Slice the bolillo rolls or French bread into 1-inch thick slices.
- Lightly toast the slices in the oven for 5-10 minutes, just enough to crisp them up. Alternatively, you can lightly fry them in butter for extra flavor.
- Assemble the Capirotada:
- Grease a 9×13-inch baking dish with butter.
- Arrange a layer of the toasted bread slices at the bottom of the baking dish.
- Drizzle with some of the syrup, making sure to cover the bread well.
- If you’re using raisins, walnuts, or bananas, sprinkle some over the bread layer.
- Repeat the process with the remaining bread, syrup, and any additional toppings, making layers until all the ingredients are used up.
- Bake:
- Once the layers are built, pour the remaining syrup over the top of the bread.
- Sprinkle the shredded cheese evenly over the top. The cheese will melt into the pudding as it bakes, creating a deliciously sweet and savory combination.
- Bake the Capirotada for 30-40 minutes, or until the bread has absorbed the syrup and the top is golden brown and bubbly.
- Serve:
- Let the Capirotada cool for a few minutes before serving. It can be enjoyed warm, and many people like it with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy!
Capirotada is a rich, flavorful dessert that blends sweet, savory, and spicy elements. Each family’s recipe may vary slightly, but it’s always a treat that evokes memories of home and tradition.