Capirotada Recipe

Capirotada is a traditional Mexican bread pudding made with layers of buttered bolillo bread, raisins, peanuts, and Oaxaca cheese, all baked in a fragrant cinnamon syrup. Typically served during Lent or on Good Friday, this dish is a comforting, sweet indulgence.

How to Make Capirotada

Here's a quick overview of the steps involved in making this delicious dessert:

• Prepare a syrup with water, brown sugar (or piloncillo), and cinnamon sticks.
• Butter each slice of bread.
• Layer the ingredients according to the instructions in Step 3.
• Cover with aluminum foil and bake until cooked through.

Ingredients

• 3 cups water
• 2 cups packed brown sugar, divided
• 2 cinnamon sticks
• 2 loaves bolillo bread, sliced -inch thick, toasted
• cup butter, softened
• 3 cups shredded Oaxaca cheese
• 2 cups peanuts
• 1 cup raisins
• teaspoon ground cinnamon, or to taste
• teaspoon ground nutmeg, or to taste
• 1 teaspoon ground cloves, or to taste

Directions

Step 1: Preheat the oven to 350F (175C).

Step 2: In a saucepan, combine water, 2 cups of brown sugar, and cinnamon sticks. Bring to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally, until the sugar is dissolved and the syrup has thickened. Remove the cinnamon sticks using a slotted spoon.

Step 3: Spread a thin layer of butter on one side of each toasted bread slice. Sprinkle with cinnamon, nutmeg, and cloves. Arrange the bread in two rows, buttered-side up, in a 9x13-inch baking dish.

Step 4: Layer the cheese, raisins, and peanuts over the bread. Sprinkle cinnamon, nutmeg, and cloves, then add the remaining cup of brown sugar over the cheese.

Step 5: Pour the cinnamon syrup over the entire dish, ensuring all the layers are soaked. Cover the baking dish with aluminum foil.

Step 6: Bake in the preheated oven for about 30 minutes, until the dish is heated through and the flavors have melded together.

Step 7: Allow the capirotada to cool for 15-20 minutes before serving.

How to Store Capirotada

Store leftovers in the refrigerator, covered with foil or in an airtight , for up to four days. Reheat in the oven before serving.

Can You Freeze Capirotada?

Yes, you can freeze capirotada for up to three months. If you plan to freeze it, bake it in a foil pan, allow it to cool completely, then wrap it tightly in storage wrap and foil. Thaw overnight in the refrigerator before reheating.

Cook's Notes

• Bolillo bread is a Mexican white bread commonly used in this dish. If you can't find it, French or Italian bread can be substituted.
• For an authentic flavor, try using piloncillo (Mexican brown sugar) instead of regular brown sugar.
• Oaxaca cheese is a semi-soft Mexican cheese. If it's unavailable, Monterey Jack can be used as a substitute.

Nutrition Facts (per serving):

• Calories: 271
• Fat: 11g
• Carbohydrates: 38g
• Protein: 7g
• Sodium: 281mg
• Cholesterol: 26mg
• Fiber: 1g
• Calcium: 141mg
• Iron: 1mg