Capirotada, or Mexican bread pudding, screams Lent!
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Ash Wednesday marks the beginning of Lent.
It starts with getting ashes put on our foreheads. Some people will even fast. As a kid, we would have planned for months what we were giving up for Lent – chocolate, pizza, TV.
There are also dietary restrictions. Very little meat is consumed and prohibited on Fridays. Certain dishes only pop out during this time like this Mexican dessert.
Table of Contents
More Mexican Dessert Recipes:
How to Make It
- Add water, star anise, cinnamon stick, and piloncillo to a pot.
- Bring to a boil and let the piloncillo melt.
There are variations of this dish. Capirotada Mexicana is either made with a milk or water base. In Spanish, Capirotada de Agua, and Capirotada de Leche.
The recipe I’m sharing is the way we make it in Durango, Mexico.
This is the way my mother’s family makes it. I even found this exact recipe in a cookbook dated over 100 years old.
Made with water, not baked. We also make it on the stove, and the bread is NOT toasted.
Piloncillo Substitute:
If you can’t find you can piloncillo substitute with 1 cup of brown sugar and stir as it cooks. Or buy it online piloncillo
During Lent, Mexican bakeries will sell already sliced bread just for Capirotada, or Mexican Bread Pudding. That bread tends to be too hard or already toasted.
For this recipe, OLD BOLILLO is strongly recommended. However, you can use fresh bolillo or cut up French Baguette.
Pro Tip:
Before the bolillo goes bad, wrap it up in plastic wrap, and stick it in the freezer. Bread can last up to 6 months in the freezer. Take it out when you’re ready to make this traditional Mexican dessert.
Ingredients:
- Banana slices
- Shredded Coconut
- Peanuts
- Almonds
- Raisins
- candy sprinkles
- Candied pineapple
Capirotada with sprinkles is an absolute must in my family! You can add all of these toppings or a combination.
Dice up a block of cheese, or you can use shredded cheese too.
Durango-style Capirotada must include cheese. Menonite cheese is what is traditional for Durango, but since it is nearly impossible to find in the US, here are some suggestions.
What type of cheese?
- Queso Monterery
- Queso Oaxaca
- Queso Chihuahua
Yellow cheese is NOT authentic Mexican and not recommended for this recipe. If the recipe asks for yellow cheese, it is a Mexican-American adaptation from the authentic recipe.
- Layer the bread.
- Add the desired toppings.
- Continue layering until there are no more ingredients.
History
Capirotada Mexicana has deep Catholic roots. It was originally called “Capirotada de Vigilia.”
People needed to use up leftovers before the beginning of the Lenten fast. Some genius cook decided to mix bread, syrup, spices, and white cheese together.
Also very typical of the Lenten season are Torrejas.
Symbols:
- The bread represents the Body of Christ.
- The syrup his blood, the cloves are the nails of the cross, the cinnamon stick is the wood used for the cross.
- The melted cheese stands for the Holy Shroud of Turin.
The original recipes for this dessert were even recorded by the Holy Office of the Spanish Inquisition. We’re talking 1640s! They can still be found in the archives to this day.
More authentic Mexican dessert recipes:
- Pour the sweet syrup into the pot over the layered bread.
- Cover and cook on very LOW heat on the stove for 5-7 minutes, or until the cheese is melted.
Word to the Wise: Be sure to REMOVE the star anise, cinnamon, and cloves before pouring into the pot.
You can serve it either warm or cold. With the warm version, though, there is the ooey gooey cheese. Some people even eat Capirotada for breakfast.
How Long Does it Last?
- In the fridge, capirotada only last 3-4 days.
- In the freezer, it will last for up to 5 months in a sealable, airtight plastic bag. Remove as much air as possible.
To bake your capirotada mexicana:
- Make the sauce as per recipe.
- Layer everything in a baking dish.
- Pour sauce over bread and toppings.
- Cover with foil.
- Put in the oven 350 degrees F for 15-20 minutes, or until the cheese is melted.
Serve and top with more sprinkles!
For all dessert lovers, you’re going to love my Capirotada de Conchas.
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Capirotada (Mexican Bread Pudding)
Ingredients
- 4 cups water
- 1 stick piloncillo or 1 cup of brown sugar
- 1 cinnamon stick
- 1 star anise or 2 whole cloves
- 4 bolillos cubed (or french bread)
- 1-2 banana sliced
- ½ cup peanuts
- 1 lb Monterey Jack cheese cubed
- 2 tablespoon candy sprinkles (plus more for topping)
- ½ cup raisins optional
- ½ cup shredded coconut optional
Instructions
- 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 7 minutes or until the liquid is completely absorbed and the cheese is melted.
- Turn off the stove and let sit for another 8 minutes before serving.
- Serve and top with more sprinkles.
Video
Notes
Nutrition
Note: New pictures were added to this post. You might remember the old pictures.
Angie
Yummy! My husband loves capirotada; can’t wait to try recipe out. I was able to find menonita cheese at Northgate!!
Maggie Unzueta
WHAT! I’m going to Northgate today. If I find it, I might cry… Thank you for sharing!
Alyssa
My grandmother would make this in a giant terracotta cazuela, we never put cheese in ours but we did add sprinkles and the giant mexican “grageas”. They would be big, colorful with spikes. Idk the real name of them. She would use canela tea. Sometimes it would be dates or raisins. Peanuts and bananas were always a must.
Maggie Unzueta
That is so sweet. I have seen it made in terracotta cazuelas before. Such a yummy dish!
Shani | Sunshine & Munchkins
The sprinkles are such a fun touch!
Rachel
So I’m catholic but had never heard of this bread pudding! It looks AMAZING!!!
Aurola Wedman
This is a great recipe! Will have to give it a try. Thanks for sharing 🙂
Maggie Unzueta
Hope you do. This Capirotada recipe is delicious!
Tiffany Montgomery
Thanks for sharing the history of this!
Marina
Uhhhm not sure this time! Cheese and banana together? Wondering if I can try a vegan option and how it tastes!
Linda
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
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.
Maggie Medina
Capirotada is my favorite lent dish n thanks for the recipe.
Maggie Unzueta
Mine too. I look forward to it every Friday.
Christina
What a cool dish, it looks amazing
Maggie Unzueta
Thank you. It’s one of my favorites. 🙂
Lia
OMG looks and sounds unreal!!!!
Maggie Unzueta
It’s a favorite!
Kimberly @ Berly's Kitchen
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
It’s the best way I can describe it. “Bread pudding” or “soaked bread dessert thingy.” 🙂 Regardless, it’s delicious!
Anvita
I had the Mexican bread pudding for the first time in Cancun and absolutely love it. This looks good.
Maggie Unzueta
Cancun sounds awesome. Thanks for your comment. 🙂
Marlynn | UrbanBlissLife
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
Thank you! I love the sprinkles too. 🙂
Leslie Limon
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
Me encanta la comida de Cuaresma, pero la capirotada es mi favorita. 🙂
candy
Mexican bread putting sounds really good right now. Something warm for those cold evenings.
Maggie Unzueta
It’s delicious! … and very easy to make. 🙂
Andrea
Oh I wish I could smell it through the computer! 🙂
Maggie Unzueta
Heehee… It has a sweet smell from the cinnamon and star of anise. YUM!
Kate
LOVE bread pudding- one of my favorite deserts, but I have never tried to make it- seems simple enough- thanks for recipe.
Maggie Unzueta
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. 🙂
Melissa
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
The candy sprinkles were always my favorite as a kid. 🙂
enri lemoine
Me encanta la capirotada pero he de reconocer que esta tuya es suprema Maggi!
Maggie Unzueta
Gracias Enri! Es una receta muy fácil y con muy buenos recuerdos. 🙂