This Mexican Capirotada is a savory and sweet bread pudding. It's so moist and sweetened with piloncillo syrup. Capirotada is traditionally eaten during lent and Easter time, but can be also enjoyed on any other special occasion. This capirotada recipe has two layers of toasty bread and is topped with raisins, sliced almonds, walnuts and crumbled cotija cheese.
You will find many different versions of capirotada recipes out there. Every Mexican region does it so differently. As a kid I was not the biggest fan of capirotada, but as an adult I have grown to enjoy it. This capirotada recipe I learned from my mom. She has been making this recipe for many years during lent, alongside these Tortitas de Camaron (dried shrimp patties). What makes this capirotada different from many recipes out there is that to make the piloncillo syrup she uses tomatillo husks and a piece of white onion. I know this sounds a little odd, but the onion and tomatillo husks adds that extra flavor. You have to trust the process when making this.
Why you'll love this Mexican bread pudding
This Mexican bread pudding is so tasty and not overly sweet. If you love a savory and sweet dessert then you will love this bread pudding. You can customize the toppings to your own liking. This recipe can be doubled to feed a larger crowd.
Ingredients you'll need
- Loaf of French bread or 3 bolillos work great for this recipe. For an 8x8 baking dish 3 bolillo rolls is all you need. A loaf of french bread or baguette work great if you can't find bolillos.
- butter - to butter the bread - you can melt the butter to easily brush over the sliced bread.
- Piloncillo - I use 1 large cone about 230g and 1 smaller cone 115g. For that extra sweetness use two large piloncillo cones. If you can't find piloncillo you can substitute 1 cup ½ of dark brown sugar or light brown sugar.
- cinnamon stick for that cinnamon added flavor
- whole allspice for the syrup
- piece on onion - to give the syrup that savory taste
- tomatillo husks - to add more of that savory taste to the sauce. I have made this capirotada without the husks. Leaving out will not make a huge impact on the recipe, however my mom thinks this is a must.
- cotija cheese - ½ cup to ¾ cups of crumbled cotija cheese works perfect for this recipe
- raisins for that extra sweet topping
- sliced almonds for that crunchy texture
- pitted prunes - if you're not into prunes you can leave out. I like to cut in ½ and quarters.
- chopped walnuts for that crunchy texture and you can also use pecans as well.
How to make capirotada
Preheat the oven to 350° Fahrenheit
Toast the bread - cut the bread ¾ inch and place the pieces in a large baking sheet and bake for 6 minutes or until golden brown and toasted. Or you can use your toaster oven to toast the bread slices (you will do this in batches) after the bread is toasted spread butter over each slice and set aside. You can also spread the butter before baking ( I find it easier to melt the butter and brushing over the bread). I like using the toaster oven when i'm prepping ahead and don't want to turn on the oven.
Make the piloncillo syrup. In a medium saucepan over medium-high heat add piloncillo, whole allspice, cinnamon stick, tomatillo husks, piece of onion and fill with water about three cups or 3 ½ cups for extra syrupy. Stir occasionally until the piloncillo has dissolved, bring to a boil and simmer for 25 minutes. Remove from heat, strain with a mesh strainer and discard the onion, tomatillo husks, cinnamon stick and whole allspice and set aside.
Assembling the Mexican bread pudding. Start by greasing an 8x8 baking dish with butter or cooking spray. Add the first layer of bread slices. Sprinkle cotija cheese, followed by raisins, and prunes (I like to cut the prunes in ½). Pour in ½ of the piloncillo syrup evenly.
Add another layer of toasted sliced bread followed by sprinkling the rest of the raisins and cotija cheese on top. Sprinkle chopped walnuts and sliced almond. Pour the rest of the piloncillo syrup on top making sure you coat the whole baking dish evenly. Cover with aluminum foil.
Bake in the oven for 25 minutes, then uncover and put back in the oven for another 10 minutes. Set aside to cool down. Serve warm or cold with your favorite drink.
Serving suggestions
You can serve capirotada warm or cold. My favorite way to serve capirotada is with a warm cup of Café de olla or Champurrado.
Substitutions and Variations
Bread - If you can't find bolillo rolls in your grocery store you can use french bread (which is what I used for this recipe) or a loaf of baguette works great too.
Piloncillo can be replaced with 1 cup ½ of dark or light brown sugar, but if possible try getting piloncillo for that authentic taste.
Tomatillo husks - This is completely optional. But, if you do decide to add in the husks to the syrup mixture here are some great ideas to do with the tomatillos: Roasted tomatillo salsa, entomatadas verdes or smoky chile morita salsa
Cheese - If you can't find cotija cheese you can substitute queso fresco or panela cheese. You can also use melting cheeses like Monterrey Jack, Oaxaca Cheese or mozzarella cheese. I have tested this recipe with feta cheese, however I prefer cotija cheese over feta.
Toppings - You can mix it up with the toppings and make it your own version. You can add toppings like shredded coconut, sprinkles, pecans, peanuts, and sliced bananas.
Storage and reheating suggestions
You can store capirotada in an airtight container in the refrigerator for up to 5 days. You can freeze in a freezer safe container or freezer zip top bag for up to 3 months. When ready to eat just thaw out. To eat it warm just warm it up in the microwave for 20-30 seconds until warm.
Capirotada (Mexican Bread Pudding)
Ingredients
- French bread loaf or 3 bolillos
- 2 tablespoon butter (+ more if needed)
- 2 piloncillo cones * see note
- 1 cinnamon stick
- 9 whole allspice
- onion (small quartered slice - white or yellow onion)
- 5 tomatillo husks (optional)
- 3 cups water
- ½ cup crumbled cotija cheese
- ½ cup raisins
- ⅓ cup sliced almonds
- 6 pitted prunes * (cut in half)
- ⅓ cup chopped walnuts
Instructions
- Preheat the oven to 350° Fahrenheit
- Toast the bread - cut the bread ¾ inch and place the pieces in a large baking sheet and bake for 6 minutes or until golden brown and toasty. Or you can use your toaster oven to toast the bread slices (you will do this in batches) after the bread is toasted spread butter over each slice and set aside. You can also spread the butter before baking (If doing it this way I find it easier to melt the butter and brushing over the bread). I use the toaster oven when I’m prepping ahead and don't want to turn on the oven.
- Make the piloncillo syrup. In a medium saucepan over medium-high heat add piloncillo, whole allspice, cinnamon stick, tomatillo husks, quartered slice onion and fill with 3 cups of water or 3 ½ cups for extra syrupy moist bread pudding. Stir occasionally until the piloncillo has dissolved, bring to a boil and simmer for 25 minutes. Remove from heat, strain with a mesh strainer and discard the onion, tomatillo husks, cinnamon stick and whole allspice and set aside.
- Assembling the capirotada. Start by greasing an 8x8 baking dish with butter or cooking spray. Add the first layer of bread slices. Sprinkle cotija cheese, followed by raisins, and prunes (I like to cut the prunes in ½). Pour in ½ of the piloncillo syrup evenly.
- Add another layer of toasted sliced bread followed by sprinkling the rest of the raisins and cotija cheese on top. Sprinkle chopped walnuts and sliced almond. Pour the rest of the piloncillo syrup on top making sure you coat the whole baking dish evenly. Cover with aluminum foil.
- Bake in the oven for 25 minutes, uncover and put back in the oven for another 10 minutes. Set aside to cool down. Serve warm or cold with your favorite drink.
Notes
Other recipes you might enjoy
- Tortitas de Camaron con nopales (dried shrimp patties)
- Tamales de Rajas
- Instant Pot tamales
- Imitation crab ceviche
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