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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.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a baking dish with butter.
  2. 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.
  3. Toast bread cubes on a baking sheet in the oven for about 10 minutes, until golden and crispy.
  4. In the prepared baking dish, layer half the toasted bread, then sprinkle half the raisins, nuts, and cheese.
  5. Repeat with remaining bread, raisins, nuts, and cheese.
  6. Pour the warm syrup evenly over the layered bread, making sure it soaks in well.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until top is golden and slightly crisp.
  8. Let rest for a few minutes before serving. Can be enjoyed warm or at room temperature.

Notes

  • Queso fresco is traditional, but a mild cheddar or Monterey Jack can be used.
  • Optional toppings include coconut flakes or banana slices.
  • This dish can be made ahead and reheated gently before serving.
  • Some versions also include sliced bananas or apples for extra sweetness.

Nutrition

Find it online: https://tastyera.com/mexican-bread-pudding-capirotada/