Capirotada (Bread Pudding)

This is one of the must-have dishes during lent. Very popular and very loved! If my mom could only have one dish for lent then this is the one she would pick and be very happy.  There are many variations to this dish, and I’m sure every single one is delicious but this recipe is the only variation that I have made for many years and that I continue to make up to this day. Everyone here at home loves it! Hope you do as well!

You will need:

  • 4 Lg Bolillos (french bread)
  • 2-3 Piloncillo (Brown sugar cones)
  • 1 Orange peel
  • 3-4 Cinnamon Sticks
  • 1 pkg. Shredded Coconut
  • 1 pkg. Cake Decorating Sprinkles
  • 1 pkg. Raisins
  • 4-5 Corn Tortillas
  • Oil for frying

Lets make our sugar syrup. Add some water to a small pan and add the piloncillo, cinnamon sticks and orange peel. The piloncillo will completely dissolve. Let this come to a boil and the water will thicken a little bit.


While waiting on this to boil. Cut the bolillos in small circular pieces.


Fry the bolillo and set aside until you are all done with all the bread.


Get a deep pan and line it with the corn tortillas.


Assemble the fried bread all around the pan. Stack them all the way to the top. Add raisins in between the layers. Add the sugar syrup making sure it covers all the bread. Cover and bring to a boil on medium heat.


Once it has come to a boil. Turn off the heat and add the remaining raisins if you have any left, the coconut and the cake decorating sprinkles. Time to enjoy!


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