Introduction
Capirotada is a traditional Mexican bread pudding cherished for generations, especially during Lent and Holy Week. This comforting dessert combines layers of toasted bread, sweet piloncillo syrup, cheese, nuts, and raisins — blending sweet, salty, and spicy flavors in true Mexican fashion. Passed down through families, this dish is more than a dessert; it’s a warm reminder of love, faith, and togetherness shared around the table.
Ingredients Quantity
- 6 cups water
- 3 piloncillo cones (about 12 oz total)
(or substitute with 1 ½ cups packed dark brown sugar + 2 tablespoons molasses) - 3 sticks Mexican cinnamon (or 2 regular cinnamon sticks)
- 3 whole cloves
- 1 cup raisins
- ½ cup roasted salted peanuts (or unsalted, if preferred)
- 12 thick slices bolillo or French bread (about ⅓ inch thick)
- 2 cups Monterey Jack cheese, shredded
- Optional toppings: toasted coconut, banana slices, or toasted almonds
Instructions
