Description

Capirotada is a traditional Mexican bread pudding made with layers of toasted bread, raisins, nuts, and cheese soaked in a warm spiced piloncillo syrup—often served during Lent as a rich and comforting dessert.

Ingredients

Units Scale

1 loaf of bolillo or French bread, cut into 1-inch slices
1 1/2 cups piloncillo (or packed dark brown sugar)
2 cups water
1 cinnamon stick
2 whole cloves
1/4 cup butter
1/2 cup raisins
1/2 cup chopped pecans or peanuts
1/2 cup shredded or crumbled cheese (like queso fresco or mild cheddar)
Optional: banana slices, shredded coconut

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a baking dish.
Arrange bread slices on a baking sheet and toast in the oven for 10–15 minutes, flipping once, until lightly golden and crisp.
In a saucepan, combine water, piloncillo, cinnamon stick, and cloves. Bring to a boil, reduce heat, and simmer until piloncillo is dissolved and syrup slightly thickens, about 10–12 minutes. Remove cloves and cinnamon stick.
Butter the bottom of the baking dish. Layer half of the toasted bread, followed by half of the raisins, nuts, and cheese.
Repeat with remaining bread, raisins, nuts, and cheese.
Slowly pour the warm syrup evenly over the layers, pressing down lightly to help the bread absorb the liquid.
Cover with foil and bake for 25–30 minutes, then uncover and bake another 10 minutes until golden and bubbling.
Let cool slightly before serving warm or at room temperature.

Notes

Queso fresco adds traditional flavor but can be swapped for mild cheddar or Monterey Jack.
Add banana slices or coconut for extra sweetness and texture.
Perfect for using day-old bread to absorb syrup better.
Can be made ahead and reheated gently in the oven.

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 24g
Sodium: 120mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 6g
Cholesterol: 20mg