Grandma’s Traditional Capirotada

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Grandma’s Traditional Capirotada (Mexican Bread Pudding)

A rich and comforting dessert made with toasted bread, cinnamon-spiced syrup, nuts, dried fruit, and cheese, baked to perfection. This classic recipe has been passed down for generations and is often enjoyed during Lent and Easter.

📋 Ingredients

For the Syrup:

  • 2 cups water
  • 2 piloncillo cones (or 1 cup dark brown sugar)
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 teaspoon vanilla extract

For the Bread Pudding:

  • 6 cups stale bolillo bread (or French bread), cut into thick slices
  • 2 tablespoons butter, for greasing the dish
  • 1 cup shredded cheese (Mexican queso fresco or mild cheddar)
  • ½ cup raisins
  • ½ cup chopped pecans (or walnuts)
  • ½ cup sweetened shredded coconut (optional)
  • ½ cup dried apricots or prunes, chopped (optional)
  • 2 tablespoons melted butter (for drizzling)
  • ½ teaspoon ground cinnamon (for sprinkling)

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Syrup

  1. In a medium saucepan, combine water, piloncillo (or brown sugar), cinnamon stick, and cloves.
  2. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves completely (about 10 minutes).
  3. Remove from heat, stir in vanilla extract, and discard the cinnamon stick and cloves. Set aside.

Step 2: Prepare the Bread

  1. Preheat your oven to 350°F (175°C).
  2. Butter a 9×13-inch baking dish to prevent sticking.
  3. Arrange the sliced bolillo or French bread on a baking sheet and toast in the oven for 5-7 minutes, until golden and slightly crisp.
  4. Once toasted, layer half of the bread slices in the greased baking dish.

Step 3: Assemble the Capirotada

  1. Sprinkle half of the cheese, raisins, pecans, and coconut over the first layer of bread.
  2. Repeat with the remaining bread slices, followed by the remaining cheese, raisins, nuts, and dried fruit.
  3. Slowly pour the warm syrup evenly over the bread layers, allowing it to soak in.
  4. Drizzle with melted butter and sprinkle with ground cinnamon for extra flavor.

Step 4: Bake the Capirotada

  1. Cover with foil and bake for 30 minutes.
  2. Uncover and bake for another 10 minutes, until golden brown and slightly crispy on top.

Step 5: Serve & Enjoy

  1. Let the capirotada rest for 10 minutes before serving.
  2. Enjoy warm, garnished with extra cheese or a drizzle of condensed milk for a richer touch.

🕒 Cooking Time Breakdown

  • Prep Time: 15 minutes
  • Cooking Time: 40 minutes
  • Total Time: 55 minutes
  • Servings: 8

🍽 Variations & Tips

✔ Sweet & Savory: Traditional Mexican capirotada includes cheese for a salty contrast. You can skip it if you prefer a sweeter version.
✔ Extra Moist: If you like a softer texture, let the bread soak in the syrup for 15-20 minutes before baking.
✔ Toppings: Drizzle with honey, condensed milk, or dulce de leche for added sweetness.
✔ Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave.

💛 Why You’ll Love This Recipe:
✔ Authentic and traditional Mexican dessert
✔ Sweet, warm, and comforting flavors
✔ Perfect for Lent, Easter, or any family gathering

This Grandma’s Capirotada recipe is a true taste of tradition, bringing warmth and nostalgia with every bite. Let me know if you’d like to try a variation! 😊

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