Capirotada (pouding au pain mexicain)
Pain grillé en couches avec fromage, raisins secs et cacahuètes, imbibé d'un sirop de piloncillo à la cannelle, puis cuit au four. Un dessert traditionnel du Carême au Mexique.
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Étapes
Toast the bread
Slice the bread about 1.5 cm thick, arrange on a tray, and toast at 180°C (350°F) for 10-12 minutes, turning once, until dry and golden all the way through, not just on the surface.
- 1 (about 400 g) bread, sliced
✅ C'est prêt quand : slices are dry and golden all through, not just on the surface
Make the piloncillo syrup
Combine the piloncillo, water, cinnamon sticks, cloves and orange peel in a saucepan. Bring to a boil, then simmer gently for 10-15 minutes until slightly syrupy and deep amber, then strain out the spices and peel and set the syrup aside.
- 300 g piloncillo
- 750 ml water
- 2 cinnamon sticks
- 4 cloves
- 1 strip orange peel
✅ C'est prêt quand : syrup is deep amber and lightly coats a spoon
Brush and butter the bread
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Layer in the dish
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Soak with syrup
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Bake
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Rest and serve
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Toast the bread
Slice the bread about 1.5 cm thick, arrange on a tray, and toast at 180°C (350°F) for 10-12 minutes, turning once, until dry and golden all the way through, not just on the surface.
- 1 (about 400 g) bread, sliced
✅ C'est prêt quand : slices are dry and golden all through, not just on the surface
Make the piloncillo syrup
Combine the piloncillo, water, cinnamon sticks, cloves and orange peel in a saucepan. Bring to a boil, then simmer gently for 10-15 minutes until slightly syrupy and deep amber, then strain out the spices and peel and set the syrup aside.
- 300 g piloncillo
- 750 ml water
- 2 cinnamon sticks
- 4 cloves
- 1 strip orange peel
✅ C'est prêt quand : syrup is deep amber and lightly coats a spoon
Brush and butter the bread
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Layer in the dish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Soak with syrup
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Bake
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Rest and serve
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The Story Behind the Dish
Capirotada descends from the Spanish torrija, bread soaked in sweet liquid, which Spanish friars and settlers brought to Mexico. Over the colonial centuries it was reworked with local ingredients: piloncillo instead of refined sugar, canela instead of other spices, and queso fresco layered through the bread, becoming a dish distinctly Mexican.
It is eaten above all during Lent and especially on Good Friday, when meat is set aside and this sweet, filling dish takes its place on the table across many Mexican homes and regions, each with its own small variations.
⭐ Why It's Famous
Capirotada carries a well-known symbolism in many households: the bread is said to represent the body of Christ, the syrup his blood, and the cinnamon sticks the cross, which gives the dessert extra meaning beyond its rich, comforting flavour.
💡 Fun Fact
Because recipes vary so much by family and region, Mexicans joke that no two capirotadas taste exactly alike, every grandmother defends her own version as the right one.
Central and northern Mexico
20.66°N, -103.35°W
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