Capirotada is a traditional Mexican bread pudding often prepared during Lent and the Easter season. It’s a delicious dessert made with bolillo (Mexican bread), syrup, raisins, nuts, cheese, and spices, creating a comforting and sweet treat. Here’s a classic Grandma’s Capirotada recipe that has all the richness and flavor you might expect from a family recipe:
Ingredients:
- 4 bolillos (Mexican rolls) or 6 slices of day-old French bread
- 1 1/2 cups brown sugar
- 1 cinnamon stick
- 1 cup water
- 1/2 cup butter (divided)
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup raisins
- 1/2 cup shredded Mexican cinnamon cheese (or mozzarella if unavailable)
- 1/4 cup sliced almonds (optional)
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup of milk (optional)
Instructions:
- Prepare the bread: Slice the bolillos or French bread into 1-inch thick slices. If the bread is fresh, toast it lightly in the oven until it is a little dry and crispy. This helps it absorb the syrup without getting too soggy.
- Make the syrup: In a saucepan, combine the brown sugar, cinnamon stick, water, ground cinnamon, and cloves. Bring to a boil over medium heat, then lower the heat and simmer for about 10 minutes until the syrup thickens slightly. Remove the cinnamon stick and set the syrup aside.
- Layer the bread: In a baking dish (about 9×13 inches), start layering the bread slices. You can cut the slices to fit better, and place them in a single layer in the dish.
- Add nuts, raisins, and cheese: Sprinkle a little bit of the chopped pecans or walnuts, raisins, and shredded cheese over the bread. Then, repeat the process of layering bread and adding toppings until you’ve used up all the ingredients.
- Pour the syrup: Pour the warm syrup evenly over the bread and sprinkle with vanilla extract. Let the bread absorb the syrup for about 10 minutes, pressing down gently to ensure the bread soaks up the liquid.
- Bake: Preheat the oven to 350°F (175°C). Dot the top of the capirotada with the remaining butter and place it in the oven. Bake for 20-30 minutes, or until the bread is golden and the cheese is melted and bubbly.
- Optional final touch: If you’d like a crispy top, you can broil the capirotada for 1-2 minutes at the end of baking, but watch carefully to avoid burning.
- Serve: Let the capirotada cool for a few minutes before serving. It can be enjoyed warm or at room temperature, often with a little extra cheese or a drizzle of syrup on top.
Tips:
- Some variations include adding coconut or using different types of nuts, such as almonds or pecans.
- Milk can be added to the syrup if you want a creamier texture.
- Cheese is an essential ingredient in capirotada, adding a salty balance to the sweetness of the syrup. If you can’t find Mexican cinnamon cheese (like Queso Fresco), a mild cheese like mozzarella or even panela can work.
This traditional Capirotada will be a hit at any gathering, bringing back memories of family recipes and comforting flavors!