Capirotada, or Mexican bread pudding, is a traditional Mexican recipe eaten during Lent. It is a favorite dessert or sweet treat especially on Fish Fridays.
Ashes. Ashes. We all fork down… on Capirotada! For my non-Catholic readers, the first day of Lent is called Ash Wednesday. I’ll give you a summary of the day. We start by getting ashes put on our foreheads. Then there’s lots of praying – I’m talkin’ on-your-knees intense prayer fest. Some people will fast. (My husband says that he doesn’t do fasting. He prefers “slowing” instead). As a kid, we would have planned for months what we were giving up for Lent – chocolate, pizza, TV. It’s a very religious time, but for me, the good foodie that I am, I love the food. My favorite dish: Capirotada, or Mexican Bread Pudding.
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There are variations of this dish. Capirotada is either made with a milk or water base. The recipe my mother’s Venegas family makes is with water which is how I’m making it here. We also make it on the stove in a pot
. It’s not baked. The water base Capirotada, or Mexican Bread Pudding, is what I grew up with, and is super easy to make – easy peasy, never sleazy. You make the sweet syrup first using a full piloncillo stick. If you can’t find piloncillo
, you can substitute with 1 cup of brown sugar
and stir as it cooks.
During Lent, Mexican bakeries will sell sliced up bread just for Capirotada, or Mexican Bread Pudding. Typically, we use old bolillo. If you can’t find either, a cut up French Baguette works well too. (That’s “Oui! Oui!” instead of “Si! Si!”).
Last but not least are the toppings. My mom always put banana and nuts. To be festive, we add candy sprinkles
Watch Video How to Make Capirotada
- 4 cups of water
- 1 stick piloncillo (or 1 cup of brown sugar)
- 1 cinnamon stick
- 1 star of anise
- 4 bolillos, cubed (or french bread)
- 1 banana, sliced
- ½ cup peanuts
- 1 lb Monterey Jack cheese
- 2 tablespoons candy decoration
- raisins (optional)
- shredded coconut (optional)
- In a pot, add the water, piloncillo, cinnamon stick, and star of anise.
- Bring to boil and let simmer for 5 minutes, or until everything is dissolved.
- In the meantime, get the other ingredients ready.
- In a large stockpot, add a layer of bread, bananas, nuts, and cheese.
- Keep layering until there are no remaining ingredients.
- Add the hot liquid to the pot.
- Place the pot on the stove top.
- Make sure it’s on LOW heat and cook for 10 minutes or until the liquid is completely absorbed and the cheese is melted.
- Turn off the stove and let sit for another 5 minutes before serving.
enri lemoine says
Me encanta la capirotada pero he de reconocer que esta tuya es suprema Maggi!
Maggie Unzueta says
Gracias Enri! Es una receta muy fácil y con muy buenos recuerdos. 🙂
Melissa says
I’ve never had Mexican bread pudding, but it looks absolutely delicious. I especially love the little pops of color with the sprinkles.
Maggie Unzueta says
The candy sprinkles were always my favorite as a kid. 🙂
Kate says
LOVE bread pudding- one of my favorite deserts, but I have never tried to make it- seems simple enough- thanks for recipe.
Maggie Unzueta says
This is a little different your traditional bread pudding. I actually think this recipe is easier than the baked one. Hope you give this recipe a try. 🙂
Andrea says
Oh I wish I could smell it through the computer! 🙂
Maggie Unzueta says
Heehee… It has a sweet smell from the cinnamon and star of anise. YUM!
candy says
Mexican bread putting sounds really good right now. Something warm for those cold evenings.
Maggie Unzueta says
It’s delicious! … and very easy to make. 🙂
Leslie Limon says
Your capirotada looks so good! Capirotada is one of my favorite Cuaresma foods along with chile rellenos, ceviche de soya, and tortitas de camarón.
Maggie Unzueta says
Me encanta la comida de Cuaresma, pero la capirotada es mi favorita. 🙂
Marlynn | UrbanBlissLife says
I love your addition of candy sprinkles 🙂 So festive! And I also enjoyed learning how to make a water based version. It sounds delicious!
Maggie Unzueta says
Thank you! I love the sprinkles too. 🙂
Anvita says
I had the Mexican bread pudding for the first time in Cancun and absolutely love it. This looks good.
Maggie Unzueta says
Cancun sounds awesome. Thanks for your comment. 🙂
Kimberly @ Berly's Kitchen says
This is so different from the bread pudding I’m used to seeing. It sounds so yummy, and I love the addition of the cheese!!
Maggie Unzueta says
It’s the best way I can describe it. “Bread pudding” or “soaked bread dessert thingy.” 🙂 Regardless, it’s delicious!
Lia says
OMG looks and sounds unreal!!!!
Maggie Unzueta says
It’s a favorite!
Christina says
What a cool dish, it looks amazing
Maggie Unzueta says
Thank you. It’s one of my favorites. 🙂
Maggie Medina says
Capirotada is my favorite lent dish n thanks for the recipe.
Maggie Unzueta says
Mine too. I look forward to it every Friday.
Linda says
Capirotada brings back childhood memories. Over the years I have seen many versions of capirotada and it’s amazing to try something new. My mom would fry the sliced bolillo in cooking oil or butter first. At the end she’d add chopped walnuts or pecans, raisins, and shredded cheese. I use queso fresco instead. I love slight saltiness the cheese gives to the sweet piloncillo and canela syrup. Thanks for sharing your story and recipe!
Maggie Unzueta says
Now you’re talking! I’ve had it just like the one your mom made, and it’s delicious!! I’ve also have Capirotada with Queso Fresco. The saltiness is so good.