This Vegan Capirotada is a heartwarming take on the beloved Mexican bread pudding, traditionally enjoyed during Lent and Easter. Made with layers of crusty bread soaked in a spiced syrup of piloncillo, cinnamon, and cloves, it fills the kitchen with warm, fragrant aromas that instantly evoke memories of family gatherings and festive celebrations. In this vegan version, we’ve swapped out dairy and eggs for plant-based ingredients, but the spirit and flavors of the original remain just as rich and comforting.

The unique combination of sweet and savory in Vegan Capirotada brings out unexpected yet harmonious flavors. Each bite is a soft, caramelized blend of syrup-soaked bread and spices, with optional toppings like nuts, raisins, or even fresh fruit adding texture and sweetness. Whether you’re making it for a holiday meal, a weekend treat, or a cozy dessert, this dish is the perfect way to share a taste of Mexican tradition with loved ones.

So, gather your ingredients, embrace the rich spices, and enjoy the experience of making this deliciously authentic Vegan Capirotada. It’s more than just a dessert—it’s a slice of cultural heritage, served warm and made with love.

Ingredients

For the Capirotada:

• 5 bolillos (or any crusty bread), stale and cut into ¾ inch slices
• 8 oz piloncillo (1 cone) or 1 cup dark brown sugar
• ½ cinnamon stick (or 1 teaspoon ground cinnamon)
• 4 cups water
• 2 whole cloves
• 2 bananas, sliced into rounds
• ½ cup raisins
• ½ cup roasted peanuts (or any preferred nuts)
• ¼ cup shredded coconut (toasted, unsweetened)
• Optional: vegan cheese for added richness

Instructions

1. Toast the Bread:
   • Preheat your oven’s broiler on high.
   • Place the sliced bread on a baking sheet and broil for 1–2 minutes on each side until golden brown. Remove from the oven and set aside.
2. Make the Syrup:
   • In a saucepan, combine water, piloncillo, cinnamon stick, and cloves. Bring to a boil, then reduce to a simmer until the piloncillo dissolves completely (about 5 minutes). Strain the liquid to remove the spices and set aside.
3. Prepare the Filling:
   • In a separate bowl, combine the sliced bananas, raisins, and roasted peanuts.
4. Layer the Capirotada:
   • In an 8×8 inch baking dish, layer the toasted bread slices at the bottom.
   • Pour about ¼ of the syrup over the first layer of bread.
   • Add a layer of banana slices, raisins, and peanuts.
   • Repeat this process to create additional layers until all ingredients are used, finishing with a layer of bread topped with remaining syrup.
5. Bake:
   • Preheat your oven to 350°F (175°C).
   • Cover the baking dish with aluminum foil and bake for 15–20 minutes, or until the syrup is absorbed.
   • Remove from the oven and let it rest for about 20 minutes before serving.
6. Serve:
   • Serve warm or at room temperature. Optionally top with toasted coconut or additional nuts before serving.

Tips for Success

• Bread Choice: If bolillos are not available, you can use any crusty bread like baguette or ciabatta.
• Flavor Variations: Feel free to add other dried fruits like apricots or cranberries for extra flavor.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Enjoy this delicious Vegan Capirotada as a comforting dessert that celebrates traditional Mexican flavors!