It’s that time of year! Time to enjoy a delicious capirotada. Capirotada is a seasonal dessert enjoyed in my culture around Lent and Easter. I am so excited to share an authentic capirotada de agua recipe with you today!

Capirotada de Agua Recipe

You can consider capirotada as basically a bread pudding. Growing up, my mother owned and operated a bakery. Being experienced in baking, my mother made this for us during the Lent season. In short, I am proud to say that I am sharing her recipe with you all!

Why is capirotada enjoyed during Lent?

Capirotada has a lot of symbolism. For instance, the bread symbolizes the body of Christ. Additionally, the cinnamon stick represents the cross. Further, the cloves represent the nails on the cross. Moreover, the syrup represents the blood of Christ. Even the cheese and coconut has significance as it represents the shroud that covered Jesus’ face when he was buried.

Ingredients:

3 bolillos
Peanuts, about a handful, optional
Cinnamon sticks, 2
Cloves, 2-4
Piloncillo, 2
Queso Oxaxaca, shredded, 1 cup
Platano macho, sliced, 1
Shredded coconut, 1 cup
Butter or margarine, 1 stick
Raisins, 1 cup
Ground cinnamon, about a tablespoon

Directions

Firstly, preheat the oven to 350 degrees F.
Secondly, cut the bolillo into slices.
Put butter on one side of the bread only.
Toast the bread on both sides.
Grease the baking dish with butter.
Add one even layer of toasted bread slices to the baking dish.
Meanwhile, cover two piloncillos with water. Add cloves and cinnamon sticks. Then set to boil on low heat to create a thin syrup.
Cut the plantain in slices (circles)
Add a generous layer of shredded coconut to the baking dish.
Next, add plantain slices, raisins, nuts, and cheese.
Once the piloncillo melts, you have your syrup that can be poured into the dish. The goal here is to moisten the bread with syrup.
After you cover the first layer of your baking dish with syrup, set the syrup to the side and begin to assemble the next layer.
Sprinkle with ground cinnamon.
Add shredded coconut, raisins, nuts, plantains, and cheese.
Pour in the remainder of the syrup. It’s ok if pieces of piloncillo go into the dish. They will melt anyway. The goal is to ensure the bread is moistened.
Cover the baking dish with aluminum foil.
Bake at 350 for 30 minutes covered.
Uncover and bake for an additional 10 minutes.
Finally, enjoy!

To sum up, what do you all think of this capirotada recipe? Would you try it? Additionally, what’s your favorite Lent meal? Let me know in the comments. Meanwhile, if you liked this post, then check out my blog and my cookbook for authentic SalviMex recipes with a modern (and sometimes healthy) twist.