Grandma’s Capirotada Recipe

Capirotada, a beloved Mexican bread pudding, is especially cherished during Lent. Known for its sweet and savory flavor blend — featuring rich piloncillo syrup, warming cinnamon, aromatic cloves, and layers of raisins, peanuts, and cheese — this comforting dish brings generations together through food and tradition.

Whether you’re trying capirotada for the first time or reliving a cherished family memory, this recipe will fill your home with warmth and nostalgia.

🧾 Ingredients

• 6 cups water

• 3 piloncillo cones (see tips for substitutions)

• 3 Mexican cinnamon sticks

• 3 whole cloves

• 1 cup raisins

• ½ cup roasted, salted peanuts

• 12 thick slices of bolillo or French bread (about ⅓ inch thick; see notes for substitutes)

• 2 cups shredded Monterey Jack cheese

👩‍🍳 Preparation & Cooking Steps

Step 1: Prepare the Piloncillo Syrup

• In a medium stockpot, combine water, piloncillo, cinnamon sticks, and cloves.

• Heat over medium-high, stirring occasionally until the piloncillo fully dissolves.

• Simmer for 10–15 minutes until the syrup slightly thickens.

• Remove from heat and allow to cool slightly before using.

Step 2: Toast the Bread

• Preheat oven to 350°F (175°C).

• Arrange bread slices on a baking sheet in a single layer.

• Toast for 15–20 minutes or until golden and slightly crisp. This helps the bread absorb the syrup without getting soggy.

Step 3: Prepare the Baking Dish

• Lightly spray a 9×9-inch baking dish with cooking spray.

• This size is ideal for layering, but a slightly larger dish works as well.

Step 4: Layer the Ingredients

• Begin with a layer of toasted bread on the bottom of the dish.

• Sprinkle a portion of raisins and peanuts evenly over the bread.

• Add a layer of shredded cheese.

• Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.

Step 5: Pour the Syrup

• Slowly pour the warm syrup over the layers. Start with a small amount to let the bread absorb it gradually.

• Continue pouring until all syrup is added, making sure it reaches the bottom layers.

• Let it sit for a few minutes to soak.

Step 6: Bake the Capirotada

• Bake at 350°F (175°C) for 25–30 minutes, or until the cheese is melted and the top is bubbly and golden.

• Allow it to cool slightly before serving. Capirotada can be enjoyed warm or at room temperature.

🍴 Serving Suggestions

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