Capirotada is a Mexican bread pudding that is warm and comforting. This vegan version swaps out dairy for plant-based goodies while staying true to its rich flavors with cinnamon and raisins!
I love how this dessert fills the kitchen with a sweet aroma while it bakes. When it’s ready, it’s hard to resist stealing a spoonful before serving—who can blame me? 😂
Making this capirotada is super easy! Just layer your bread, drizzle with the sweet syrup, and let it bake. It’s perfect for sharing with friends or for a cozy night in!
Key Ingredients & Substitutions
Day-old bread: Use bolillo or French bread for authentic texture. If you’re short on time, any stale bread will work. Think about trying sourdough or even whole grain for a twist!
Non-dairy milk: Almond milk is great, but feel free to swap for soy, oat, or cashew milk if that’s what you have. Each brings a unique flavor. Personally, I love using oat milk for its creaminess!
Brown sugar: Brown sugar gives a rich flavor, but coconut sugar is a fantastic alternative that keeps it vegan. You could also go for agave syrup; just adjust the liquid content slightly.
Nuts and raisins: Pecans and walnuts add crunch, while raisins offer sweetness. If you aren’t a fan, consider dried cranberries or even chocolate chips for a fun spin!
Shredded coconut: Unsweetened coconut is best to control sweetness. If you can’t find it, leave it out or substitute with more nuts. Coconut adds a nice texture that I enjoy.
How Do I Ensure My Bread Soaks Up All the Goodness?
Making sure your bread is fully soaked is key! Here’s how to do it right. First, layer your bread neatly in the baking dish. This helps the liquid reach every piece.
- Whisk your liquid ingredients well until the sugar dissolves.
- Pour the mix gradually over the bread, ensuring every slice gets a good soak.
- Don’t rush—let it sit for 10-15 minutes. This step is super important for a moist bread pudding!
These tips will help you achieve a flavorful, satisfying Capirotada that’s sure to please your taste buds! Enjoy your baking!
How to Make Vegan Mexican Capirotada (Bread Pudding)
Ingredients You’ll Need:
For the Capirotada:
- 1 loaf of day-old bolillo or French bread, sliced
- 1 cup almond milk (or any non-dairy milk)
- 1 cup coconut milk
- 1 cup brown sugar (or coconut sugar)
- 1/2 cup maple syrup
- 1/2 cup raisins
- 1/2 cup chopped pecans or walnuts
- 1/2 cup sliced almonds
- 1/4 cup shredded coconut (unsweetened)
- 1 tsp ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and around 50 minutes for baking. You’ll need a bit of time to let the bread soak up the delicious mix, but it’s all worth it for a warm, comforting dessert that’s perfect year-round!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
First things first! Preheat your oven to 350°F (175°C). While the oven heats up, grab a 9×13-inch baking dish and grease it to prevent sticking. You can use a bit of oil or cooking spray, whichever you prefer!
2. Arrange the Bread:
Now, take your sliced bread and lay it out in the greased baking dish. You can keep the slices in a single layer or stack them a bit for a more compact pudding. The choice is yours!
3. Mix the Liquid Ingredients:
In a large mixing bowl, combine the almond milk, coconut milk, brown sugar, maple syrup, ground cinnamon, vanilla extract, and a pinch of salt. Whisk everything together until it’s well mixed and the sugar is mostly dissolved. This will be the flavorful liquid that soaks into the bread—yum!
4. Soak the Bread:
Pour this delicious mixture evenly over your arranged bread slices, making sure to cover them well. Let the bread soak for about 10-15 minutes. This step is key for getting that wonderful flavor throughout!
5. Add Toppings:
While the bread is soaking, sprinkle the raisins, chopped nuts, sliced almonds, and shredded coconut over the top of the bread. This will add great texture and flavor to your dish.
6. Bake the Capirotada:
Cover your baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes covered, then remove the foil and bake for an additional 15-20 minutes. You’re looking for a golden-brown, slightly crispy top—delicious!
7. Cool and Serve:
Once it’s out of the oven, let your Capirotada cool for a few minutes. It’s best enjoyed warm as is, or you can add a drizzle of non-dairy cream or a scoop of non-dairy ice cream for an extra treat. Enjoy every bite of this cozy dessert!
Can I Use Fresh Bread Instead of Day-Old Bread?
While day-old bread is best for texture, you can use fresh bread! Just toast the slices lightly in the oven for about 10 minutes at 350°F (175°C) to dry them out a bit. This will help prevent the pudding from becoming too soggy.
Can I Substitute the Almond Milk?
Absolutely! Any non-dairy milk will work in this recipe. Options like soy milk, oat milk, or cashew milk will create a similar creamy texture. Just be sure to choose an unsweetened variety if you’re watching the sugar content!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 5 days. To reheat, simply warm it up in the oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also microwave individual portions for a quick snack!
Can I Add Other Fruits or Nuts?
Definitely! Feel free to mix in other dried fruits like dried cranberries or apricots, or even fresh fruits like bananas or apples. For nuts, try adding pecans, walnuts, or even hazelnuts. Just keep the total amount of mix-ins around 1 to 1.5 cups to ensure the pudding cooks evenly.
