Capirotada (Mexican Bread Pudding)

Capirotada (Mexican Bread Pudding)

Why You’ll Love This Recipe

Capirotada is a traditional Mexican bread pudding made with layers of toasted bread, raisins, nuts, and cheese soaked in a warm piloncillo syrup spiced with cinnamon and cloves. Sweet, savory, and full of comforting flavor, it’s a cherished dessert especially enjoyed during Lent and family gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bolillo rolls or French bread (day-old and sliced)piloncillo (or dark brown sugar)cinnamon stickswhole cloveswaterraisinspecans or peanutsshredded cheese (queso fresco, Monterey Jack, or mild cheddar)butter (optional for toasting bread)bananas or coconut (optional for added sweetness)

directions

Preheat oven to 350°F (175°C).

Lightly butter the bread slices and toast them in the oven or on a skillet until golden and crisp.

In a saucepan, combine piloncillo, water, cinnamon sticks, and cloves. Bring to a boil, then simmer until the piloncillo dissolves and syrup slightly thickens. Strain to remove spices.

In a greased baking dish, layer toasted bread, followed by raisins, nuts, and cheese.

Repeat the layers until all ingredients are used, finishing with cheese on top.

Slowly pour the warm syrup evenly over the layered bread, allowing it to soak through.

Cover with foil and bake for 20–25 minutes. Remove foil and bake for another 10 minutes until golden and bubbling.

Let cool slightly before serving.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 15 minutesCooking time: 30–35 minutesTotal time: 45–50 minutes

Variations

Add sliced bananas or shredded coconut for extra sweetness.

Use cranberries or dried apricots instead of raisins.

Drizzle with sweetened condensed milk after baking for richness.

Make a savory twist with less sugar and more cheese.

Top with whipped cream or ice cream when serving.

storage/reheating

Store leftovers in the refrigerator for up to 4 days.Reheat in the oven at 300°F (150°C) until warmed through or microwave individual portions for 30–60 seconds.Freezing is not recommended due to texture changes.

FAQs

Is capirotada supposed to be sweet or savory?

Traditionally sweet with savory notes from cheese and spices.

Can I use fresh bread?

Day-old or stale bread works best to soak up the syrup without falling apart.

What kind of cheese is traditional?

Queso fresco, but other mild cheeses like Monterey Jack or cheddar also work.

Can I make it vegan?

Yes, use plant-based bread, vegan cheese, and swap piloncillo syrup with agave or maple.

Is it only for Lent?

Traditionally, yes, but it’s delicious year-round.

Can I make it ahead?

Yes, assemble and refrigerate, then bake when ready to serve.

Why is my capirotada soggy?

Use toasted or stale bread and avoid over-soaking with syrup.

Can I use store-bought syrup?

For best flavor, homemade piloncillo syrup is recommended.

What nuts are best?

Pecans are classic, but peanuts or almonds also work.

Can kids eat capirotada?

Absolutely—it’s family-friendly and naturally sweet.

Conclusion

Capirotada is a beloved Mexican dessert that brings warmth, tradition, and rich flavor to the table. Whether made for Lent or simply to share with loved ones, this comforting bread pudding is a beautiful balance of sweet, spiced, and savory that’s sure to become a treasured recipe in your home.Why You’ll Love This Recipe

Capirotada is a traditional Mexican bread pudding made with layers of toasted bread, raisins, nuts, and cheese soaked in a warm piloncillo syrup spiced with cinnamon and cloves. Sweet, savory, and full of comforting flavor, it’s a cherished dessert especially enjoyed during Lent and family gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bolillo rolls or French bread (day-old and sliced)piloncillo (or dark brown sugar)cinnamon stickswhole cloveswaterraisinspecans or peanutsshredded cheese (queso fresco, Monterey Jack, or mild cheddar)butter (optional for toasting bread)bananas or coconut (optional for added sweetness)

directions

Preheat oven to 350°F (175°C).

Lightly butter the bread slices and toast them in the oven or on a skillet until golden and crisp.

In a saucepan, combine piloncillo, water, cinnamon sticks, and cloves. Bring to a boil, then simmer until the piloncillo dissolves and syrup slightly thickens. Strain to remove spices.

In a greased baking dish, layer toasted bread, followed by raisins, nuts, and cheese.

Repeat the layers until all ingredients are used, finishing with cheese on top.

Slowly pour the warm syrup evenly over the layered bread, allowing it to soak through.

Cover with foil and bake for 20–25 minutes. Remove foil and bake for another 10 minutes until golden and bubbling.

Let cool slightly before serving.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 15 minutesCooking time: 30–35 minutesTotal time: 45–50 minutes

Variations

Add sliced bananas or shredded coconut for extra sweetness.

Use cranberries or dried apricots instead of raisins.

Drizzle with sweetened condensed milk after baking for richness.

Make a savory twist with less sugar and more cheese.

Top with whipped cream or ice cream when serving.

storage/reheating

Store leftovers in the refrigerator for up to 4 days.Reheat in the oven at 300°F (150°C) until warmed through or microwave individual portions for 30–60 seconds.Freezing is not recommended due to texture changes.

FAQs

Is capirotada supposed to be sweet or savory?

Traditionally sweet with savory notes from cheese and spices.

Can I use fresh bread?

Day-old or stale bread works best to soak up the syrup without falling apart.

What kind of cheese is traditional?

Queso fresco, but other mild cheeses like Monterey Jack or cheddar also work.

Can I make it vegan?

Yes, use plant-based bread, vegan cheese, and swap piloncillo syrup with agave or maple.

Is it only for Lent?

Traditionally, yes, but it’s delicious year-round.

Can I make it ahead?

Yes, assemble and refrigerate, then bake when ready to serve.

Why is my capirotada soggy?

Use toasted or stale bread and avoid over-soaking with syrup.

Can I use store-bought syrup?

For best flavor, homemade piloncillo syrup is recommended.

What nuts are best?

Pecans are classic, but peanuts or almonds also work.

Can kids eat capirotada?

Absolutely—it’s family-friendly and naturally sweet.

Conclusion

Capirotada is a beloved Mexican dessert that brings warmth, tradition, and rich flavor to the table. Whether made for Lent or simply to share with loved ones, this comforting bread pudding is a beautiful balance of sweet, spiced, and savory that’s sure to become a treasured recipe in your home.

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