Mexican Traditional Vegan Bread Pudding
Mexican Bread Pudding also known as “Capirotada” is a Spaniard tradition brought to Mexico dating back to the 15th Century. In many Mexican homes this colorful “Capirotada” symbolizes the suffering of Christ on Good Friday. The bread represents the body of Christ while the syrup made with sugar cane also known in Mexican homes as “Piloncillo” symbolizes his blood. The cloves and cinnamon sticks resemble the nails and the wood of of the cross. And the cheese the Holy Shroud. While I am not a catholic I do enjoy this dessert because it reminds me of the years I lived in Monterrey, Mexico with my grandparents. So this recipe is a homage to my grandmother Alicia.
Replacing Ingredients in this Capirotada
While this recipe uses glutinous bread you can use gluten-free bread as well. This recipe does not use oil so no need to worry here. I wish I could say you can replace the sugar cane but then it won’t be authentic. If you absolutely have to then you can use one cup of coconut sugar to replace one of the sugar canes used in this recipe and two cups for both. The vegan sprinkles can be found in most supermarkets now and as far as the cheese this is optional but totally recommended. Personally I skipped the cheese in this recipe. Let’s begin shall we!
Mexican Bread Pudding “Capirotada Vegana”
Equipment
- Toaster or Oven
- Stock Pot
- Whisk
- 13×9 Baking Dish or Bigger
- Kitchen Tongs
Ingredients
- 2 Pounds Stale Bread
- 2 Whole Sugar Canes aka Piloncillo
- 2 Whole Star Anise
- 1 Whole Clove or 1/4 Tsp Ground Clove
- 1 Medium Cinnamon Stick
- 4 Cups Water
- 1 Can Vegan Colorful Sprinkles
- 2 Cups Peanuts or Nuts of choice
- 2 Cups Dried Coconut
- 2 Cups Raisins
Instructions
Making the Sugar Cane Syrup
- In a stock pot add 4 cups of water and the sugar cane along with cinnamon, cloves and anise and simmer for 30 minutes on medium to high heat so that the sugar cane dissolves. Whisk every 5 minutes or so. This will make about 2 cups of the runny syrup do not expect a thick syrup it will be runny.
- While your Sugar Cane Syrup is simmering on the stove start toasting your bread. I bought mine already cut and toasted so if this is an option at your grocery store go for it. My toaster oven takes about 8 minutes to toast a pound of bread so make sure to check your bread so it does not burn.
- Let the sugar cane syrup cool for atleast 15 minutes before assembling and prepare all of the topping ingredients for layering.
Layering the Capirotada
- Turn on your oven to 350F and begin to dip your pieces of bread in the sugar cane syrup one by one. I do it this way because I do not like very soggy bread pudding. However, some people prefer to pour the syrup one cup at a time spreading it amongst the layers of the bread.
- Then top the layers with handfuls of sprinkles, raisins, shredded coconut, peanuts and optionally vegan cheese. Repeat as many layers as possible in the baking dish that you chose. The more the better. Cover with foil and place in the oven at 350F for 20 minutes. If you are using cheese uncover the baking dish at the 20 minute mark and place a layer of vegan cheese on the very top of the bread pudding so it can melt for an additional 10 minutes.
- I enjoyed my bread pudding with Hernan Artisan Hot Chocolate you can find their link in the recipe notes below.
I don’t have much experience making or eating traditional Mexican food but I love all your recipes! I tried this bread pudding for the first time and it was so delicious!
Glad you loved it Kayla.
This looks amazing! Yes, please!!
Thank you Gina.
I didn’t know much about Mexican Easter traditions; I was glad to read this recipe’s history! And it sounds yummy, too!!
Thank you Mihaela.
thanks for sharing mexican breads there’s so much to learn and bonus that its vegan!
Heck yes veganizing food is now easier. Thank you for stopping by Jeannie.
Oh wow I’ve never had bread pudding that doesn’t use a custard. I am so intrigued by this delicious looking dish!
Thank you Cindy. Its a must try.
Bread pudding has so many varieties. I really need to try this one!
Yes totally Sue.
great to have another use for bananas besides banana bread!
For sure.
This is so fascinating. I had to look up in Google Maps where you live, and I never been to that part of Mexico before. Thank you for sharing this authentic recipe with us. Looking at the spices it must be oozing flavour. xx
Thank you Marita.
I love this recipe and I love bread pudding, All the additions really make it sound so delicious!
Thank you Freya.
I love all the spices in this dessert! Simple and delicious ingredients. I’ll have to give this one a whirl.
Definitely a must try Greg.
Oh girl, this recipe looks great!!!!!!!! I’m going to add it to my list of anti-waste recipes, thx for your sharing
Hope you give it a try Fabiana I know you will love it.
This looks delicious!!! I love finding new ways to use up old bread.
Yum! This looks so tasty with those sprinkles. I loved reading about its significance at Easter, what a special dish!