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Traditional Mexican capirotada dessert baked with cheese, raisins, peanuts, and cinnamon syrup in a dish. A classic Easter recipe full of rich textures and flavors.

Capirotada

Olivia Carter
Buttery toasted bread layered with raisins, peanuts, and cheese, all soaked in a rich cinnamon syrup. Simple ingredients, unforgettable result.
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15 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine Mexican
Keyword Capirotada
Servings 24
Calories 271 kcal

Equipment

  • Baking dish 9×13-inch
  • Large saucepan or stockpot
  • Baking sheet
  • Slotted spoon
  • Aluminum foil

Ingredients
  

  • 3 cups water
  • 2¼ cups packed brown sugar
  • 2 cinnamon sticks
  • 2 loaves bolillo bread sliced ½-inch thick, toasted
  • ½ cup butter, softened
  • 3 cups shredded Oaxaca cheese
  • 2 cup s peanuts
  • 1 cup raisins
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves

Instructions
 

  • Preheat your oven to 350°F (175°C) and gather everything you need.
    All ingredients needed for capirotada including bread, sugar, cinnamon, raisins, peanuts, and cheese. These simple components create a traditional Mexican dessert.
  • Combine water, 2 cups brown sugar, and cinnamon sticks in a saucepan. Bring to a boil.
    Making Cinnamon Syrup
  • Reduce the heat and simmer until the sugar dissolves and it thickens into a syrup, about 15 minutes. Remove the cinnamon sticks.
    Cinnamon sticks simmering in sugar water to create syrup for capirotada. This mixture gives the dessert its signature flavor.
  • Butter one side of each toasted bread slice and sprinkle with cinnamon, nutmeg, and cloves.
    Slices of bread arranged on a tray before toasting for capirotada preparation. Properly dried bread is key for absorbing syrup.
  • Arrange the bread butter-side up in two rows in a 9×13-inch baking dish.
    Layering the Ingredients
  • Scatter the cheese, raisins, peanuts, and remaining spices over the top. Add the last ¼ cup of brown sugar, then pour the syrup evenly over everything. Cover with foil.
    Pouring cinnamon syrup over layered bread mixture for capirotada. This ensures every bite is infused with flavor.
  • Bake for 30 minutes. Let it cool 15–20 minutes before serving — patience pays off here.

Notes

Bolillo bread is ideal — find it at a Mexican market or sub with French or Italian bread. Use 9 oz piloncillo instead of brown sugar if you can find it; the flavor is deeper and more authentic. Monterey Jack works well if Oaxaca cheese isn't available.

NUTRITION Per Serving

 

  • Calories 271
  • Total Fat 11g
  • Carbohydrates 38g
  • Protein 7g
  • Total Sugars 22g
  • Sodium 281mg