Capirotada (Mexican Bread Pudding): A Sweet Tradition for Lent and Easter
Capirotada is a traditional Mexican bread pudding made with layers of crusty bread, raisins, bananas, almonds, and cheese, all soaked in sweetened cinnamon milk. This dessert is typically served during Lent and Easter, offering a comforting and flavorful treat that combines sweet and savory elements.
Ingredients
- Oil or butter
- 4 large bolillo rolls sliced into 1-inch pieces (approximately 10–12 cups)
- 5 cups milk
- 1 8-ounce cone of piloncillo or 1 ¼ cups dark brown sugar
- 3 cinnamon sticks
- 2 whole cloves
- 3 large bananas cut into rounds
- 1 cup raisins
- ½ cup slivered almonds
- 2 cups grated Oaxaca cheese or any melty white cheese such as Monterey Jack, Provolone, or Mozzarella
Instructions
- Toast the bread: Cut the bolillo bread into cubes and toast it in the oven for 5 minutes. This step keeps the bread from turning mushy.
- Make the sweetened milk: Simmer milk, piloncillo, cinnamon sticks, and cloves in a pot until the sugar dissolves. The aroma alone will make your kitchen smell amazing.
- Layer it up: In a baking dish, layer the toasted bread, bananas, raisins, almonds, and cheese. Repeat for a second layer.
- Soak and bake: Pour the sweetened milk over the layers, let it soak for 15 minutes, then bake until golden and bubbly.
- Pro tip: Tilt the baking dish before popping it in the oven to make sure every piece of bread gets soaked in that delicious milk.
Notes
- Bread Substitutions: If bolillo bread is unavailable, use French bread or any crusty loaf.
- Cheese Options: Oaxaca, Monterey Jack, Provolone, or Mozzarella work well.
- Sweetener Alternatives: Replace piloncillo with 1 1/4 cups of dark brown sugar.
- Optional Toppings: Add rainbow nonpareils sprinkles for a fun, colorful touch