Authentic Mexican Capirotada: Traditional Bread Pudding Recipe

Ingredients

1 loaf of French bread
1 1/2 cups of piloncillo or dark brown sugar
4 cups of water
3 cinnamon sticks
4 whole cloves
2 cups of shredded Monterey Jack cheese
1 cup of raisins
1 cup of chopped pecans
1/2 cup of unsalted butter, melted
1 cup of shredded coconut

Steps and instructions

Preheat the oven to 350 degrees F (175 degrees C).
Slice the loaf of French bread into 1/2 inch thick slices, and toast them lightly in the oven.
In a large saucepan, dissolve the piloncillo or dark brown sugar in water. Add the cinnamon and cloves, then bring the mixture to a boil.
Reduce the heat to low, and let the syrup simmer for about 20 minutes. Remove from heat and strain to remove the cinnamon sticks and cloves.
Arrange half of the toasted bread in the bottom of a baking dish. Pour half of the syrup over the bread, then sprinkle with half of the cheese, raisins, pecans, and melted butter.
Repeat the layers with the remaining ingredients.
Top with shredded coconut.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and lightly browned.

Tools for making

Mixing bowl - Used for mixing the ingredients together.
Saucepan - Used for dissolving the piloncillo and making the syrup.
Baking dish - Used for layering and baking the Capirotada.
Knife - Used for slicing the French bread.
Oven - Used for toasting the bread and baking the Capirotada.
Strainer - Used for removing the cinnamon sticks and cloves from the syrup.

Recipe variations

Use a different type of bread, such as brioche or challah, for a different flavor and texture.
Experiment with different types of sweeteners, like honey or maple syrup, instead of piloncillo or dark brown sugar.
Add a layer of sliced bananas or apples between the bread layers for added fruitiness.
Replace the raisins with dried cranberries, apricots, or chopped dates for a different twist.
Instead of pecans, try using walnuts, almonds, or pistachios for a variety of nutty flavors.
Include a sprinkle of ground nutmeg or a pinch of ground ginger for additional warm spice notes.
For a savory twist, substitute the cheese with crumbled queso fresco or cotija cheese.
Make it gluten-free by using gluten-free bread or gluten-free flour in the syrup.
For a vegan version, use plant-based butter and substitute the cheese with vegan cheese or nutritional yeast for a cheesy flavor.
Add a drizzle of caramel sauce or chocolate sauce on top before serving for an extra decadent touch.

Recipe overview

Capirotada is a traditional Mexican bread pudding that's often served during the Lenten period. It's a sweet and savory dish that layers toasted French bread with a spiced sugar syrup, Monterey Jack cheese, raisins, pecans, melted butter, and shredded coconut. This recipe delivers a delightful combination of flavors and textures. The bread soaks up the flavorful syrup and melts together with the cheese, while the pecans provide a nice crunch. The coconut and raisins add a hint of sweetness to balance the savory elements. The dish is then baked until the cheese is melted and lightly browned. Despite its complex flavor profile, Capirotada is surprisingly simple to make and will surely satisfy your sweet tooth. Expect to spend about an hour preparing and cooking this dessert.

Common questions

Can I use a different type of bread? Yes, you can use any type of bread you prefer. However, French bread is traditionally used for Capirotada.
Can I substitute piloncillo with another sweetener? Yes, if you don't have piloncillo, you can use dark brown sugar as a substitute.
Can I omit the raisins or pecans? Yes, you can leave out the raisins or pecans if you prefer or if you have any dietary restrictions.
Can I use a different type of cheese? While Monterey Jack cheese is commonly used, you can experiment with other types of cheese such as cheddar or mozzarella.
Can I make this recipe in advance? Yes, you can prepare the Capirotada ahead of time and store it in the refrigerator. Reheat it in the oven before serving.
Can I freeze leftovers? Yes, you can freeze any leftover Capirotada in an airtight container for up to 3 months. Thaw and reheat in the oven before serving.

Serving dishes and utensils

Baking dish - A dish used for baking the capirotada.
Saucepan - A pan used for dissolving the piloncillo or dark brown sugar in water and simmering the syrup.
Strainer - Used to strain the syrup and remove the cinnamon sticks and cloves.
Toaster - Used to lightly toast the French bread slices.
Measuring cups - Used to measure the water, piloncillo or dark brown sugar, and other ingredients.
Measuring spoons - Used to measure the cloves and other spices.
Cheese grater - Used to shred the Monterey Jack cheese.
Spatula - Used for layering the ingredients in the baking dish.
Oven - Preheated to bake the capirotada.

Origin stories

Capirotada, this sweet and savory concoction, is a traditional Mexican dish often enjoyed during the Lenten period. Rooted in Spanish cuisine, its journey to Mexico came about during the colonial era. Each layer is said to symbolize elements of the Christian story of Easter: the bread for the Body of Christ, the syrup for the Blood of Christ, the cloves for the nails on the cross, and the melted cheese for the Holy Shroud. This dessert, steeped in tradition and symbolism, is not just a treat for the palate, but also a reflection of Mexico's rich culinary and cultural history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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