Capirotada is a popular Mexican dessert filled with layers of toasted bread, fruit, nuts, and cheese bathed in a sweet piloncillo syrup. It’s sweet, tender, and comforting. Popularly enjoyed during Lent and the holiday season, try serving this quick and easy bread pudding as a dessert for your guests on the Easter weekend!
Add the piloncillo, spices, and water to a saucepan. Simmer the mixture low and slow until the piloncillo has dissolved and the syrup is slightly thickened. Once it’s done simmering, strain the syrup to remove the pieces of clove and cinnamon.
Slice the bolillo rolls, then spread them out evenly on a baking sheet. Lightly brush each side with vegan butter or olive oil (or a combination of both). The butter helps create a golden color and rich flavor. Bake your slices of bread for a few minutes on each side, or until the bread is a light golden color.
Dip each slice of bread in the piloncillo syrup, then spread a layer out on the bottom of a casserole dish. Add in a handful of pecans, almonds, raisins, banana slices, and vegan cheese, then ladle more syrup over top.
Cover the casserole dish with foil and bake it for 40 minutes. Remove the foil and bake it for another 5-10 minutes to achieve a perfectly golden-brown color.