Capirotada

Capirotada is Mexico's ancient Lenten bread pudding, a recipe with roots stretching back to Moorish Spain and brought to New Spain in the 16th century. Served on Fridays during Cuaresma (Lent), every family guards its own variation, but the signature is a dark piloncillo syrup infused with cinnamon and cloves.

Serves: 8

Ingredients

• 400g (14 oz) bolillo or baguette bread, sliced thick and left to stale overnight
• 300g (10 oz) piloncillo (or dark brown sugar)
• 1 litre (4 cups) water
• 2 cinnamon sticks
• 5 whole cloves
• 2 tbsp (30g) unsalted butter
• 150g (5 oz) raisins
• 100g (3.5 oz) roasted peanuts or pecans
• 100g (3.5 oz) queso fresco or Monterey Jack, crumbled
• 60g (2 oz) toasted coconut flakes (optional)

Instructions

1. Preheat oven to 180°C (350°F). Butter a 23x33 cm (9x13 in) baking dish.
2. Toast the stale bread slices in the oven for 8-10 minutes until golden and dry.
3. Combine piloncillo, water, cinnamon, and cloves in a saucepan. Bring to a boil, stirring until the piloncillo dissolves completely. Simmer 10 minutes; remove cinnamon and cloves.
4. Arrange a layer of toasted bread in the buttered dish. Scatter half the raisins, nuts, cheese, and coconut over the bread. Repeat with a second layer.
5. Pour the warm piloncillo syrup evenly over the layers, pressing gently so the bread absorbs the liquid. Let rest 10 minutes.
6. Bake uncovered at 180°C (350°F) for 30-35 minutes until the top is caramelised and the pudding is set.
7. Serve warm or at room temperature.

Cook's Notes: Some families add sliced banana or guava paste between layers. The dish actually improves the next day as the flavours deepen — cover tightly and reheat gently. For a richer version, substitute half the water with whole milk.