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This Capirotada recipe with sprinkles is a traditional dessert for the Lent season. It’s like a Mexican bread pudding which instead of sacrifice is a delight.

Spanish version: Capirotada recipe in Spanish.

Video at the end. Updated on February 28, 2022.

I must confess that I was never a fan of capirotada when I was a child. Instead of that, I was catching the taste as I grew up, or maybe I got used to the taste from trying it so much in the Lenten season.

My kids are the same, for them the capirotada must have ingredients that they like (especially the colored pills) to be able to taste it.

What is Capirotada?

Capirotada is a traditional Mexican bread pudding made with layers of pan frances, cheese, spices, piloncillo and sprinkles. We serve it as a dessert during Lent season. This is one of the seven dishes served on Good Friday.

There are many variants in the preparation of Capirotada, some countries prepare it salty and with meat, but in Mexico, it is usually a dessert that is prepared in “Vigilia” as my grandmother used to call Lent season.

I prepare it as we do in Monterrey, just to let you know before you tell me and say that it is not prepared this way.

My Mexican recipe for capirotada includes few ingredients and is so delicious. You can also add colored sprinkles, dried fruits, plantain, walnuts, guayaba, orange peel and replace the fresh cheese with the chihuahua or aged cheese.

Look for more Lent dishes in the recipe section of my blog.

It is easy to find all the ingredients at any grocery store in Mexico, different than the US where it can be a little bit difficult. You may have to go to a Mexican supermarket to get all the ingredients.

For this recipe, I bought the French bread (bolillo) already toasted at the Mexican bakery and it saved me a lot of work.

Remember that capirotada is not recommended for diabetic persons unless you use a sugar substitute indicated by your Doctor.

CAPIROTADA RECIPE WITH SPRINKLES

Ingredients

3 piloncillo
1 whole cinnamon stick
3 clove
1 cup of peanuts
1 cup raisins, walnuts, peanuts, blueberries (I used blueberries)
1 cup of colored sprinkles
½ kg of panela or fresh cheese, grated or diced
1 cup of grated coconut
4 or 5 French bread, rolls or teleras
3 cups of water

First of all, you will have to toast the bread, you can do it either in the comal or fried with some oil as some people are used to. As I mentioned above, I got the bread already toasted at the bakery. Slide the toasted bread. Separate.

Heat the water with the piloncillo, cinnamon, cloves, and peanuts. Bring to a boil and mix carefully until the brown sugar is melted. Consistency will be like honey, separate.

Now you can use a clay pot to make it more traditional or use any non-stick pan. Heat a little oil and arrange a layer of toasted bread slices at the bottom.

Next, add a layer of raisins, blueberries or any fruit you chose along with the grated coconut.

Pour a little of the piloncillo mixture, basting the ingredients.