Capirotada

Overview

Capirotada is a Mexican Lenten bread pudding with roots reaching back to colonial-era kitchens and Spanish convent traditions. Over time, local cooks transformed it into a layered dessert that symbolizes reflection and comfort. The layers—bread, spiced syrup, fruits, nuts, and cheese—are assembled, then baked until the edges caramelize and the middle becomes plush and custardy. Many families prepare it annually during Lent and Holy Week, though it’s delicious any time of year. In countless homes you’ll find a beloved family version, sometimes topped with colorful sprinkles or served warm with coffee or atole. Its hallmark is a fragrant syrup infused with warming spices and citrus, gently soaking the bread before baking to a balance of tender center and toasted top.

Ingredients

• 6 small day-old bolillo rolls, sliced 1/2 inch thick
• 4 tablespoons butter, plus more for greasing
• 8 ounces piloncillo, crumbled
• 4 cups water
• 2 cinnamon sticks
• 4 whole cloves
• 1 whole star anise (optional)
• Peel from 1 orange, thinly sliced orange peel
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup raisins
• 1 cup chopped pecans, lightly toasted
• 1/2 cup chopped peanuts, lightly toasted
• 1/2 cup shredded coconut
• 8 ounces crumbled queso fresco
• 1 thinly sliced apple (optional)
• 1 sliced banana (optional)
• sweetened condensed milk, for drizzling (optional)
• vegetable oil, for greasing (optional)

Step-by-Step Preparation

1) Make the spiced syrup

1. In a medium pot, combine water, piloncillo, cinnamon sticks, cloves, star anise (if using), and orange peel. Bring to a gentle boil, then reduce the heat and simmer for 10 to 15 minutes, or until the mixture is a light syrup that coats a spoon.
2. Remove from heat. Stir in vanilla extract and a pinch of salt. Let the aromatics steep while you prepare the bread. For a smoother texture, strain out the spices and peel; for a rustic look, leave them in and simply remove the large pieces as you layer.

2) Prepare the bread

1. Slice the bolillo rolls into even rounds about 1/2 inch thick. Lightly grease a baking sheet with a little butter or a thin film of vegetable oil.
2. Arrange slices in a single layer and toast in a 375°F (190°C) oven until lightly golden and dry to the touch, about 8 to 10 minutes, flipping once. Alternatively, pan-toast slices in a large skillet with a small knob of butter until lightly crisped.

3) Prepare the mix-ins

1. Gather the raisins, pecans, peanuts, shredded coconut, and queso fresco. If you’re using apple and banana, slice them thinly so they layer neatly. If your raisins seem dry, ladle a little warm syrup over them and let sit for 5 minutes to plump.

4) Layer the capirotada

1. Grease a medium baking dish with butter or a touch of vegetable oil. Add a first layer of toasted bolillo rolls, nestling pieces snugly.
2. Ladle some warm syrup over the bolillo rolls—just enough to moisten but not drown them. Sprinkle a portion of raisins, pecans, peanuts, and shredded coconut over the moistened bread, followed by a handful of queso fresco. Tuck in a few slices of apple and banana if you like.
3. Repeat with more toasted bolillo rolls, syrup, raisins, pecans, peanuts, shredded coconut, and queso fresco until you’ve used everything, finishing with a light sprinkle of shredded coconut and a crumble of queso fresco on top. Drizzle a final pass of syrup so the top is lightly glossy.

5) Bake

1. Cover loosely with foil and bake at 350°F (175°C) for 20 minutes. Uncover and continue baking until the top is toasty at the edges and the syrup bubbles gently around the sides, about 10 to 15 minutes more.

6) Rest and serve

1. Let the capirotada rest for 10 to 15 minutes so the syrup settles and layers set. Serve warm. If you enjoy extra richness, drizzle with a ribbon of sweetened condensed milk just before serving, and scatter more shredded coconut or a few pecans on top.

Tips and Notes

• Bread choice: Stale bolillo rolls soak up syrup without getting mushy. If your slices are very fresh, toast them a little longer to dry them out further.
• Balance the syrup: If you prefer a lighter sweetness, reduce the piloncillo slightly or add a splash more water to thin. For deeper spice, add another piece of cinnamon sticks or a few extra cloves.
• Nut prep: Lightly toasting pecans and peanuts heightens their aroma and keeps them crunchy within the soft pudding layers.
• Cheese character: Fresh, crumbly queso fresco balances sweetness with a gentle tang. Use a light hand so the dairy doesn’t dominate.
• Fruit additions: Thin slices of apple and banana add brightness and texture. Keep layers thin so the pudding bakes evenly.

Serving Suggestions

Serve warm in shallow bowls so you capture every bit of syrup. A small drizzle of sweetened condensed milk can be lovely for those who like extra sweetness, while a sprinkle of shredded coconut or crushed pecans adds texture. Pair with hot coffee or a mug of atole for a cozy finish.

Storage and Reheating

Cool leftovers, cover, and refrigerate for up to two days. Reheat individual portions in the oven until warmed through, about 10 minutes, or gently warm in a microwave-safe dish, checking every 30 seconds. If it seems dry, spoon a little leftover syrup or a splash of water over the top before reheating.

Variations

• Spice swap: Add or substitute a little extra cinnamon sticks or a touch more cloves for a bolder spice profile; keep the base of piloncillo and water steady so the syrup stays balanced.
• Tropical twist: Fold in extra shredded coconut and sliced banana, then finish with a light drizzle of sweetened condensed milk.
• Nut changes: Swap pecans for more peanuts, or mix the two for layered crunch.