North Texas Daily

College Kids Cooking: Capirotada

College Kids Cooking: Capirotada

April 14
23:49 2011

By Laura Zamora / Assigning Editor –

During the Lenten season, the smell of Capirotada (cop-ee-doh-ta-d-a) fills the kitchen air. The dish, a popular Latin dessert, is similar to the consistency of bread pudding and is extremely easy to make. Back home, friends and family always enjoyed the dish during Semana Santa, or Holy Week, and during the Easter weekend.

Several versions of the recipe can be found, with ingredients such as sprinkles, cookies and cinnamon sticks — but my grandmother’s version of the delicacy contains the traditional ingredients: toasted bread, peanuts, raisins, brown sugar and cheese. This sweet dessert is great for those who enjoy sweet, soft bread with a crunchy texture.

The recipe called for Bimbo pan tostado — a sweet, toasted bread that comes packaged and sliced — but it wasn’t anywhere to be found in Denton supermarkets. As a substitution, I used six bolillo rolls, which are usually used to make tortas. I sliced and toasted the bread on my own and couldn’t tell the difference.


  • Six bolillo rolls
  • 4 cups peanuts
  • 2 cups raisins
  • 8 ounces of shredded monterrey/colby jack cheese
  • 2 cups brown sugar
  • 3 cups water


Slice the six bolillos into slices about half-an-inch thick. Lightly butter the slices and place them in the oven at 350 degrees Fahrenheit for three minutes. Set the bread aside.

In a saucepan, boil the brown sugar and water until all of the brown sugar dissolves.

In a casserole dish, start a layering pattern of toasted bread slices, shredded cheese, raisins and peanuts. Spread all the raisins and peanuts out throughout the dish. Repeat the layers until you run out of all the ingredients. Once finished, pour the brown sugar and water combination over the layers. Make sure some of it reaches the bottom layer of bread and soaks in. If some of the dish looks like it hasn’t been wet with water, pour an additional ounce or two of cold water over it.

Finish the dish off with a final layer of cheese. Bake the dish for 30 minutes at 350 degrees Fahrenheit. Let it stand for 20 minutes after removing it from the oven so it thickens and is easier to slice and enjoy.

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