Jump to recipe

Grandma’s Recipe for Capriotada

Here is a recipe for capriotada. A traditional Mexican bread pudding my grandma made every year during lent. My grandmother’s recipe for capriotada included peanuts, but I have seen other recipes include different types of nuts or fruits. Some recipes include milk.

It’s funny how some dishes bring back such fond memories. Capriotada is one of those recipes. The scents bring back memories of my grandma’s kitchen and family gathering for Easter Sunday.

This recipe has many variations depending on where your family originated from, the ingredients you have available, or your personal preferences.

Here is my grandma’s recipe for capriotada.

 

 

Why I like this recipe

Capriotada is inexpensive and thrifty to make. You can even make this with leftover bread you don’t want to waste. My mom used to save the last pieces of a loaf of sandwich bread (that no one would eat). She would toast it and then freeze it until needed.

The key ingredients for capriotada

• Bread – works best with bolillo (a small baguette-like bread from Mexico), French bread or rolls.
• Piloncillo (also known as panela) – a raw form of pure cane sugar. It is packaged in plastic wrap and looks like a cone.
• Whole cloves
• Cinnamon sticks
• Raisins
• Peanuts (optional)
• Monterey Jack cheese

 

How to make capriotada

• Slice bread or rolls into 1/2 inch slices.
• Place sliced bread flat on a baking sheet and toast in oven at 350 degrees for approximately 6 minutes (about 3 minutes on each side) or until bread is lightly toasted. Take bread out of oven and set aside.
• Combine water, piloncillo (or sugar), cloves, and cinnamon sticks in a saucepan and bring to a boil; reduce heat and simmer uncovered for 20 minutes. Remove syrup from heat and let steep covered for 2 hours.
• Prepare 3 quart oblong baking dish (9×13) with non-stick spray.
• Layer the ingredients in the following order: 1/3 of the bread, 1/3 raisins, 1/3 peanuts (if you’re using), 1/3 cheese, 1/3 syrup. Follow with same order. You should get about three layers with this recipe
• Let it sit on your counter for at least 15 minutes then place in preheated oven.
• Bake covered with foil for 40 minutes.
• Uncover and bake until cheese is golden brown for an additional 10 to 15 minutes.
• Serve warm.

 

This is my favorite baking dish — perfect for this recipe!

Pyrex Basic 3 Quart Glass Oblong Baking Dish with Lid

 

Tips and FAQs*

How do you keep the casserole from sticking to the foil? Spray non-stick cooking spray on the foil before placing it over the casserole dish.

Do I have to use peanuts in capriotada? Peanuts are optional for this recipe. You can use other nuts or seeds or leave them out entirely.

Can capriotada be made vegan? This recipe can be made vegan by replacing dairy cheese with a plant based, non-dairy cheese. My favorite plant based cheese is Daiya. Or, you can omit cheese altogether. 

What if I can’t find piloncillo in my store? If you can’t find piloncillo, you can substitute with dark brown sugar (it’s in the recipe).

 

Grandma’s recipe for capriotada is more than just a traditional dish – it’s a reminder of generations of family, good food, and time spent together. So as we prepare to enjoy this classic dish, let us also take the time to appreciate the rich history that is at the core of Latin American culture. Pasarlo bien!

 

Sign up for free HAMMER & Spoons Newsletters.