Capirotada (Mexican Bread Pudding)

By Jocelyn Ramirez

Capirotada (Mexican Bread Pudding)
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
1½ hours, plus chilling and resting
Rating
4(289)
Notes
Read community notes

Capirotada is a seasonal dish eaten for Lent or Cuaresma, a time of the year when many Mexican households whip up meatless meals on Fridays. This cinnamon-scented bread pudding is a balance of textures, and sweet and slightly savory flavors. Its array of garnishes vary, and families debate which ingredients should make the cut and which should be forgotten. In Zacatecas, Mexico, onion is an unexpected ingredient that ties together the piloncillo and cheese. This dish can be made traditional or plant-based by selecting dairy-based or vegan butter and cheese. The key ingredient is a stale or lightly toasted baguette, birote or bolillo, which absorbs sweet piloncillo syrup melded with melted cheese, and holds up your chosen ingredients.

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Ingredients

Yield:8 to 12 servings
  • 1large Gala apple, quartered
  • 1medium yellow onion, quartered and peeled
  • 1(8-ounce/226-gram) piloncillo cone
  • 3cinnamon sticks, preferably Ceylon
  • 4whole cloves
  • Pinch of salt
  • 3medium bananas
  • 1tablespoon vegan butter
  • 1large baguette or 3 to 4 large bolillos or birotes (about 14 ounces total), cut into 1-inch cubes and dried until stale or lightly toasted (see Tip)
  • ½cup/3 ounces raisins
  • ½cup/2 ounces almond slices or peanuts, plus more for serving
  • 1packed cup/4 ounces shredded Monterey Jack-style vegan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

345 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 4 grams dietary fiber; 37 grams sugars; 7 grams protein; 329 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add the apple, onion, piloncillo, cinnamon, cloves, salt and 1 whole peeled banana to a medium pot. Depending on what type of bread you are using, add 6 cups water (if using bolillos or birotes) or 7 cups (if using a dense baguette) to the pot. Cover and bring to a boil, then turn to medium-low to simmer for 15 minutes, until the piloncillo has dissolved and the liquid becomes fragrant. Turn off the heat and let steep for 5 minutes.

  2. Step 2

    Pour the liquid through a strainer or colander, reserving the liquid and discarding the solids. Thinly slice the remaining 2 bananas and set aside.

  3. Step 3

    Grease a 9-by-13-inch baking dish with the butter, and line the bottom of the dish with a half of the bread cubes. (You’ll need enough to cover the bottom of the dish in one layer.) Layer on half the sliced bananas, raisins, almonds and cheese. Ladle half of the liquid over the first layer until completely coated.

  4. Step 4

    Add another layer with the remaining bread, banana, raisins, almonds and cheese, then use the remaining liquid to coat the top layer. Gently press down on the bread to make sure it fully absorbs the liquid.

  5. Step 5

    Cover the baking dish with aluminum foil and allow the capirotada to sit in the refrigerator for at least 1 hour so the bread fully absorbs most of the liquid.

  6. Step 6

    Heat oven to 350 degrees. Add the capirotada, still covered with foil, and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top layer lightly browns.

  7. Step 7

    Remove from the oven and let the capirotada rest for 20 minutes before serving so it fully sets. Serve with more almond slices.

Tip
  • To make sure the bread pudding has structure, start with firm stale or toasted bread cubes. If you’re working with fresh bread, you can cut it into cubes, disperse evenly on a large baking sheet and broil until golden and dried, cooking for 1 to 2 minutes until toasted on top, tossing, and cooking again 1 to 2 minutes until toasted all over.

Ratings

4 out of 5
289 user ratings
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Cooking Notes

Piloncillo substitute if necessary

Equal amounts of brown sugar with a couple of teaspoons of molasses added is one substitute for piloncillo.

Kate from Far Upstate

I wouldn't know a piloncillo if it smacked me in the face. Fruit? Fish? House pet? Thanks to other readers, it sounds yummy! Here's a vote for explaining unfamiliar ingredients in the article. Thanks.

Cooking in Athens

Piloncillo is a raw form of pure cane sugar that is commonly used in Mexican cooking and is sometimes referred to as Mexican brown sugar.This type of sugar has not been processed, leaving it with a golden brown color and a deliciously rich flavor similar to molasses, although it does not have any molasses in it. (Google)

Juan Jose

Thanks for posting this! My 94 y/o mother no longer cooks, but this was a staple every Cuaresma. I remember asking why she didn’t make this year round and I never got a satisfactory answer (nor her recipe). Onion in bread pudding makes for strange reactions, but I agree, it’s essential to the dish. I’m making this before Cuaresma ends this Sunday!!!

Saul

I can't believe this dish has shown up on The NY Times ! My mother used to cook it all the time, I can't remember if it was for easter or not, but I remember being during some sort of holiday, I have the vague idea she used to cooke during Christmas. Anyway leave the onion out, you'll thank me later :)

Georgia L.

Really good!! Had never heard of this and no idea what to expect. Subbed 8 oz dark brown sugar plus 2 tsp molasses to sub for the piloncillo. Otherwise made exactly as written in a slightly smaller dish starting with a 3 day old baguette. Will definitely make again!!

Kurt

It was absolutely delicious, but a tad bit soggy, despite the use of a baguette However, It made me a big fan of piloncillo, which I've never tried before. Next time, I might try soaking only the bread in the steeping liquid and draining it before layering it in the pan with the other ingredients.

Laurie

If you already love this dish, go ahead. If you are on the fence about whether to make it, don’t feel bad skipping it and moving on. Kind of bland yet odd to my taste. I’m sure there are comfort foods from my childhood that no reasonable person would appreciate.

Kurt

It was absolutely delicious, but a tad bit soggy, despite the use of a baguette However, It made me a big fan of piloncillo, which I've never tried before. Next time, I might try soaking only the bread in the steeping liquid and draining it before layering it in the pan with the other ingredients.

JJ

Delicious delicious. I brought it to two different easter potlucks and it was a hit! However, I used 3 1/2 bolillos and I felt like 6 cups of liquid was a splash too much. I'd still make 6 cups for posterity but probably would only use 5 1/2 or 5 next time so it will retain its shape a little better and not be too liquid-y after baking.

Allison Campos

I added coconut shreds and sprinkles to the layers and subbed vegan mozzarella cheese (couldn’t find vegan jack). It was a hit, would definitely make again!

Georgia L.

Really good!! Had never heard of this and no idea what to expect. Subbed 8 oz dark brown sugar plus 2 tsp molasses to sub for the piloncillo. Otherwise made exactly as written in a slightly smaller dish starting with a 3 day old baguette. Will definitely make again!!

Betty

Very tasty. Used 7 cups of water which was too much for the 14 oz. of bread that I used. Also substituted 8 oz of brown sugar and a little molasses since I couldn’t get the sugar cone.

Saul

I can't believe this dish has shown up on The NY Times ! My mother used to cook it all the time, I can't remember if it was for easter or not, but I remember being during some sort of holiday, I have the vague idea she used to cooke during Christmas. Anyway leave the onion out, you'll thank me later :)

Erica

What is piloncillo? And where would I buy it?

Gaston

Hint, please. What is a piloncillo?

B. Ahumada

I’m not positive but piloncillo may be what we call “panela” in Colombia. A hardened form of unprocessed, raw brown sugar. If it is, then you can find panela at some Whole Food grocery stores.

Kate from Far Upstate

I wouldn't know a piloncillo if it smacked me in the face. Fruit? Fish? House pet? Thanks to other readers, it sounds yummy! Here's a vote for explaining unfamiliar ingredients in the article. Thanks.

Piloncillo substitute if necessary

Equal amounts of brown sugar with a couple of teaspoons of molasses added is one substitute for piloncillo.

Juan Jose

Thanks for posting this! My 94 y/o mother no longer cooks, but this was a staple every Cuaresma. I remember asking why she didn’t make this year round and I never got a satisfactory answer (nor her recipe). Onion in bread pudding makes for strange reactions, but I agree, it’s essential to the dish. I’m making this before Cuaresma ends this Sunday!!!

Cooking in Athens

Piloncillo is a raw form of pure cane sugar that is commonly used in Mexican cooking and is sometimes referred to as Mexican brown sugar.This type of sugar has not been processed, leaving it with a golden brown color and a deliciously rich flavor similar to molasses, although it does not have any molasses in it. (Google)

nancyintoronto

Is there a substitute for piloncillo cone? I doubt it’s available where I live.

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