The great thing about Capirota is the many variations. Some start with fried bolillos, others are made with raisins and topped with salty cotija cheese. In Jalisco, there is a variant of this Mexican bread pudding that is served outside of Lent in comedores (restaurants that serve home cooking) and consists of guavas cooked in a seasoned water-based piloncillo syrup.
Poached guavas are inserted into the bread slices and sprinkled with dried fruits. Use your favorite varieties like chewy apricots, dried figs or dates. The capirotada puffs up as it bakes and slowly compacts as it cools. It can be eaten warm or at room temperature. If you like a doradito bite, you can reheat it in a 350 degree oven or in a nonstick skillet over medium heat for 20 minutes, until golden brown around the edges, and warm through, 10 minutes. Serve with whipped cream because it just works.
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