Name: Mexican Bread Pudding (Capirotada)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 6 cups bolillo bread (or French bread), cubed and slightly stale; 2 cups water; 1 cup piloncillo (or dark brown sugar), chopped; 1 cinnamon stick; 2 cloves; 1/4 teaspoon salt; 1/2 cup raisins; 1/2 cup chopped pecans or peanuts; 1/2 cup shredded or crumbled cheese (queso fresco or mild cheddar); 2 tablespoons butter, for greasing the baking dish

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Capirotada is a traditional Mexican bread pudding, richly spiced and sweetened with piloncillo syrup, layered with cheese, nuts, and dried fruits. Typically enjoyed during Lent, this comforting dessert offers a beautiful blend of sweet and savory flavors in every bite, making it a unique and beloved part of Mexican culinary heritage.

Why You’ll Love This Recipe

Capirotada is more than just a dessert—it is a comforting, nostalgic dish steeped in tradition. The combination of crusty bread, cinnamon-infused piloncillo syrup, creamy cheese, and raisins creates a deep and layered flavor. The recipe is budget-friendly, easy to make, and adaptable based on what ingredients you have on hand. Whether you are celebrating a special occasion or craving something warm and satisfying, this dish brings joy and connection with every spoonful.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Bolillo bread or French bread (preferably stale)
Piloncillo (or dark brown sugar as a substitute)
Water
Whole cinnamon sticks
Cloves
Raisins
Peanuts or chopped nuts
Shredded or sliced cheese (such as queso fresco, mozzarella, or mild cheddar)
Butter or oil (for greasing)

directions

Slice the bread and toast it in the oven or on a skillet until golden and crisp.
In a saucepan, combine water, piloncillo, cinnamon sticks, and cloves. Simmer until the piloncillo dissolves and the syrup thickens slightly. Strain and set aside.
Grease a baking dish and start layering: begin with toasted bread, then sprinkle raisins, nuts, and cheese over it.
Pour some of the warm syrup over the layer. Repeat the process until all ingredients are used.
Cover the dish with foil and bake at 350°F (175°C) for 30–35 minutes, until the cheese melts and the flavors meld together.
Let it rest for 10 minutes before serving warm or at room temperature.

Servings and timing

This recipe makes approximately 6 to 8 servings. Preparation takes about 20 minutes, and baking requires an additional 35 minutes, totaling around 55 minutes.

Variations

Savory touch: Add cooked bacon or crumbled chorizo between layers.
Fruit additions: Include sliced bananas, apples, or dried apricots for variety.
Vegan version: Use plant-based cheese and coconut sugar for a fully vegan alternative.
Nut-free: Omit nuts or replace with sunflower seeds or pumpkin seeds.
Boozy twist: Add a splash of rum or brandy to the syrup for added depth.

storage/reheating

Store capirotada in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave or reheat in the oven at 300°F (150°C) until warmed through. The dish also freezes well—wrap tightly and freeze for up to 1 month. Thaw overnight before reheating.

FAQs

Can I make capirotada without cheese?

Yes, though cheese is traditional, you can omit it or use a dairy-free alternative.

What bread is best for this dish?

Stale bolillo or French bread is ideal, as it holds up well to the syrup without becoming soggy.

Is capirotada a dessert or a savory dish?

It is a dessert, but with complex flavors that include sweet and savory notes.

Can I make this ahead of time?

Yes, capirotada can be made a day in advance and reheated before serving.

What does piloncillo taste like?

Piloncillo has a deep, molasses-like flavor that adds richness and warmth to the syrup.

Can I add chocolate?

Some regional versions include dark chocolate chunks or chips for an extra indulgent touch.

Do I need to toast the bread?

Yes, toasting helps the bread maintain its structure when soaked in syrup.

Is capirotada served hot or cold?

Traditionally served warm, but it can also be enjoyed at room temperature.

Can I use white sugar instead of piloncillo?

Dark brown sugar is the closest substitute if piloncillo is not available.

What can I serve with capirotada?

Enjoy it on its own, or pair it with coffee, milk, or a scoop of vanilla ice cream.

Conclusion

Mexican Bread Pudding, or Capirotada, is a treasured dish that beautifully captures the essence of traditional Mexican flavors. Rich, aromatic, and soul-warming, it’s a dessert that celebrates both simplicity and depth. Whether shared during a holiday or enjoyed as a treat anytime, capirotada is a comforting recipe worth savoring.

Mexican Bread Pudding (Capirotada)

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Capirotada is a traditional Mexican bread pudding made with layers of toasted bread, raisins, nuts, and cheese, soaked in a spiced piloncillo syrup. It’s a beloved dessert often enjoyed during Lent but delicious any time of year.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: Mexican
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Lightly grease a baking dish with butter.
In a saucepan, combine water, piloncillo, cinnamon stick, cloves, and salt. Bring to a boil, then simmer for 10 minutes until piloncillo is dissolved. Strain and set syrup aside.
Toast bread cubes on a baking sheet in the oven for about 10 minutes, until golden and crispy.
In the prepared baking dish, layer half the toasted bread, then sprinkle half the raisins, nuts, and cheese.
Repeat with remaining bread, raisins, nuts, and cheese.
Pour the warm syrup evenly over the layered bread, making sure it soaks in well.
Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until top is golden and slightly crisp.
Let rest for a few minutes before serving. Can be enjoyed warm or at room temperature.