Recipe Details
Capirotada (Mexican Easter Bread Pudding)
Layers of toasted bolillo bread soaked in piloncillo and cinnamon syrup, with raisins, peanuts, coconut, and Cotija cheese. Eaten during Lent and Easter — every ingredient is symbolic.
Prep Time
1 hr 30 min
Category
Dessert
Ingredients
9
Steps
7
Recipe and Instructions
6bolillo rolls, sliced 2cm thick and dried overnight
250 gpiloncillo, chopped, or 1 cup dark brown sugar
1 literwater
2cinnamon sticks
1/2 cupraisins
1/2 cuproasted peanuts
1/2 cupunsweetened shredded coconut
150 gCotija cheese, crumbled
3 tbspunsalted butter, cut into pieces
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