Mexican · PANTRYHOP RECIPE
Capirotada
45 minutes · 6 servings · vegetarian
Capirotada is a traditional Mexican bread pudding often enjoyed during Lent.
Ingredients
Check you have the quantities below.
- 6 cups bolillo or day-old bread, sliced
- 2 cups water
- 1 cup piloncillo or dark brown sugar
- 1 cinnamon stick
- 1/2 cup raisins
- 1/2 cup chopped pecans or peanuts
- 1 cup grated cheese
- 2 tablespoons butter
Let’s make it
- Heat the oven to 350 F / 175 C and butter a baking dish.
- Simmer the water, piloncillo, and cinnamon stick for 10 minutes to make a syrup.
- Layer the bread, raisins, nuts, and cheese in the dish, repeating until used.
- Pour the hot syrup over the top and bake 20–25 minutes until set and lightly browned.
- Rest 10 minutes before serving.
If serving kids, chop the nuts finely or leave them out and use extra raisins.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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