Capirotada: A Sweet Taste of Easter Tradition from Mexico

Capirotada is a beloved Mexican dessert with deep religious significance, often enjoyed during Easter and Lent. This traditional bread pudding is rich in flavours and textures, symbolizing the Passion of Christ. Let’s delve into this cherished recipe that brings families together during Easter celebrations.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves – 4-6 People

Ingredients:

• 8 slices of stale bolillo bread (or French bread), cut into cubes
• 1 cup of grated cheese (typically queso fresco or Monterey Jack)
• 1 cup of chopped walnuts
• 1 cup of raisins
• 1 cup of chopped dried apricots
• 1 cup of chopped dried figs
• 1 cup of piloncillo (Mexican brown sugar), grated
• 2 cinnamon sticks
• 4 cups of water
• 1 tablespoon of butter
• Butter or cooking spray for greasing

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish with butter or cooking spray.
2. In a saucepan, combine the water, grated piloncillo, and cinnamon sticks. Bring to a boil over medium heat, then reduce the heat and simmer for 10 minutes to create a syrup. Remove the cinnamon sticks and set the syrup aside.
3. Place half of the bread cubes in the greased baking dish, followed by half of the grated cheese, walnuts, raisins, apricots, and figs. Repeat the layers with the remaining ingredients.
4. Pour the prepared syrup evenly over the bread mixture in the baking dish. Use a spoon to press down lightly on the ingredients to ensure they absorb the syrup.
5. Dot the top of the capirotada with butter.
6. Cover the baking dish with aluminium foil and bake in the preheated oven for 30 minutes.
7. After 30 minutes, remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the edges are slightly crispy.
8. Remove the capirotada from the oven and let it cool slightly before serving.
9. Serve warm slices of capirotada as a delightful Easter dessert, rich in Mexican tradition and flavour.