Grandma’s Capirotada Recipe
Grandma’s Capirotada is a traditional Mexican bread pudding that combines the sweetness of piloncillo syrup, the warmth of cinnamon, and the richness of melted cheese. This beloved dessert is often made during
Lent and other special occasions, but it’s a comforting treat that can be enjoyed year-round. The layers of toasted bolillo bread, raisins, peanuts, and Monterey Jack cheese come together in a deliciously unexpected way, creating a sweet-savory dish that is truly one-of-a-kind.
Whether you’ve had it before or are trying it for the first time, Grandma’s Capirotada will bring a taste of authentic Mexican comfort to your table.
Why You’ll Love This Recipe:
People will love Grandma’s Capirotada because it offers a unique combination of flavors and textures that are both comforting and satisfying.
The crispy, toasted bolillo bread soaked in a rich, sweet piloncillo syrup creates a luscious, moist base that contrasts beautifully with the melty Monterey Jack cheese.
The addition of cinnamon, cloves, and raisins gives it a warm, aromatic sweetness, while the roasted peanuts provide a satisfying crunch.
It’s the perfect blend of sweet and savory, making it a perfect dessert or snack.
Plus, it carries the nostalgic charm of a traditional Mexican recipe passed down through generations, making each bite feel like a taste of home.
Key Ingredients:
Piloncillo: A traditional unrefined sugar, which adds a deep, rich sweetness with a hint of molasses, essential for the syrup base of this dessert.
Cinnamon sticks & whole cloves: These aromatic spices infuse the syrup with warm, comforting flavors that are key to the traditional taste of capirotada.
Raisins: Adds natural sweetness and a chewy texture that contrasts nicely with the crunchy bread and creamy cheese.
Roasted, salted peanuts: Provides a salty crunch that balances the sweetness and adds an unexpected twist.
Bolillo or French bread: This soft, crusty bread is sliced and toasted, forming the foundation of the dessert and absorbing all the syrupy goodness.
Monterey Jack Cheese: This creamy cheese melts beautifully and adds a savory layer that perfectly complements the sweet and spicy flavors.
Grandma’s Capirotada Recipe
Ingredients:
6 cups of water
3 Piloncillo cones
3 Mexican cinnamon sticks
3 whole cloves
1 cup raisins
1/2 cup roasted, salted peanuts
12 thick slices of bolillo or French bread (see note below)
2 cups of shredded Monterey Jack Cheese
Instructions:
Prepare the Syrup:
In a medium-sized stockpot, combine the water, piloncillo cones, cinnamon sticks, and cloves. Bring the mixture to a boil over medium-high heat.
Stir occasionally until the piloncillo dissolves completely and the syrup thickens, which should take about 10 to 15 minutes.
Toast the Bread:
While the syrup is cooking, slice the bolillos into approximately 1/3-inch thick slices.
Arrange the bread slices on a baking sheet and place them in the oven for about 15 to 20 minutes, or until they are toasted to a golden brown.
Prepare the Baking Dish:
Lightly coat the bottom of a 9×9-inch baking dish with cooking spray to prevent sticking.
Assemble the Capirotada:
Once the bread is toasted, layer it in the prepared baking dish.
Sprinkle raisins, peanuts, and shredded cheese over the top of each layer of bread. Repeat this process, layering the bread and toppings until all ingredients are used.
Add the Syrup:
Pour the hot piloncillo syrup evenly over the assembled layers of bread, ensuring the bread is well saturated with the syrup.
Bake the Capirotada:
Place the baking dish in the oven and bake for 20 to 25 minutes, or until the cheese has melted and the capirotada is bubbling.
Serve and Enjoy:
Once done, remove the dish from the oven and allow it to cool slightly before serving. Serve warm, and enjoy the delicious combination of sweet, savory, and cheesy flavors!
Notes:
Bread Choice:
The traditional bread for capirotada is bolillo or French bread, which has a firm texture that holds up well when soaked in the syrup. If you can’t find bolillo, any thick, crusty bread will work. Just make sure to slice it thick enough to avoid it turning too mushy.
Stale bread works best because it soaks up the syrup without falling apart too easily. If you have fresh bread, you can lightly toast it to make it firmer.
Piloncillo Substitution:
If you can’t find piloncillo, you can substitute with brown sugar, but the flavor won’t be exactly the same. Piloncillo gives a unique depth and molasses-like sweetness, which is an essential flavor in traditional capirotada.
Add-ins:
Raisins and peanuts are traditional additions, but feel free to customize the recipe with other nuts or dried fruits like apricots, dates, or even chopped pecans for variation.
Some people also like to add a bit of banana slices between the layers for extra sweetness and texture.
Layering:
When layering the bread, cheese, raisins, and peanuts, feel free to add extra layers for more texture and flavor. Just make sure the bread is evenly soaked in the syrup for the best results.
Cheese: Monterey Jack cheese is typically used for its creamy melt, but you could also mix in a little cheddar or queso fresco for added flavor.
Serving Tip:
Capirotada is typically served warm, but it can also be enjoyed cold. The flavors continue to meld as it sits, so it’s great as a make-ahead dessert.
If you like your capirotada extra gooey, you can add more cheese on top before baking and broil it for the last couple of minutes for a crispy, cheesy crust.
Storage:
Leftover capirotada can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats well in the microwave or in a warm oven.
Nutrition Information:
YIELDS: 9 | SERVING SIZE: 1
Calories: ~ 300 kcal | Total Fat: ~ 12g | Saturated Fat: ~ 5g | Trans Fat: ~ 0g | Cholesterol: ~ 25mg | Sodium: ~ 150mg | Total Carbohydrates: ~ 45g | Dietary Fiber: ~ 2g | Sugars: ~ 30g | Protein: ~ 6g
Frequently Asked Questions:
Can I use a different type of bread for capirotada?
Yes! While bolillo bread is traditional, you can substitute with other types of sturdy, slightly sweet bread like French bread or baguette.
Just make sure it’s thick and can hold up to the syrup without getting too soggy.
Can I make capirotada ahead of time?
Absolutely! You can assemble the layers of bread, raisins, peanuts, and cheese in the baking dish, then cover and refrigerate it for up to 24 hours before baking.
Just bake it as instructed when ready to serve.
Can I add other nuts or fruits to the recipe?
Yes! You can experiment by adding other nuts like almonds or walnuts, or even dried fruits like apricots or figs for a unique twist on the traditional recipe.
Is capirotada a dessert or a savory dish?
Capirotada is a sweet, dessert-like dish, often enjoyed during Lent in Mexican cuisine.
It combines bread, syrupy sweetness from piloncillo, and the savory notes from cheese and peanuts, giving it a rich and comforting flavor.
Can I make capirotada without cheese?
Yes, you can make it without cheese, though the cheese adds a creamy, savory balance to the sweet syrup.
If you want to skip it, you could try adding a little more peanut or an additional layer of raisins to maintain the richness.
Can I use store-bought toasted bread instead of baking it myself?
While it’s traditional to toast the bread yourself for extra crunch, you can use store-bought toasted bread or croutons if you’re short on time.
Just be sure the bread is thick and not too thin, as it needs to hold up to the syrup.
What is piloncillo, and can I use something else if I can’t find it?
Piloncillo is a type of unrefined whole cane sugar that’s commonly used in Mexican desserts.
If you can’t find it, you can substitute with dark brown sugar or make a syrup by dissolving brown sugar in water, though the flavor won’t be quite the same.
How do I know when the piloncillo syrup is ready?
The piloncillo syrup should be thickened and slightly sticky after about 10-15 minutes of simmering.
You can check its consistency by dipping a spoon into the syrup; it should coat the back of the spoon without running off too quickly.
Can I make the syrup ahead of time?
Yes, you can make the piloncillo syrup a day ahead. Just let it cool and store it in an airtight container in the refrigerator.
When you’re ready to use it, reheat it slightly before pouring it over the bread layers.
How do I store leftover capirotada?
Store any leftover capirotada in an airtight container in the refrigerator for up to 3-4 days.
It will continue to soften, and the flavors will meld together even more.
To reheat, you can microwave individual portions or warm it in the oven at 350°F for about 10 minutes.