Here is a warm, comforting, and traditional Capirotada (Mexican Bread Pudding) recipe—sweet, spiced, and perfect for Lent or any time you want a cozy dessert.
Capirotada (Mexican Bread Pudding)
Ingredients (serves 6–8)
For the syrup
- 2 cups water
- 1 cup piloncillo (or 1 cup packed brown sugar)
- 1–2 cinnamon sticks
- 2–3 whole cloves
- Optional: 1–2 tbsp raisins added directly to the syrup
For the pudding
- 1 loaf bolillo or French bread, sliced and lightly toasted
- 1–1 1/2 cups shredded cheese (typically queso fresco, queso añejo, or Monterey Jack)
- 1/2 cup raisins
- 1/2 cup chopped pecans, walnuts, or peanuts
- 1/4 cup dried fruit (optional: apricots, cranberries)
- 1/4 cup coconut flakes (optional)
- 2 tbsp butter, for greasing
Instructions
1. Prepare the bread
Lightly toast bread slices on a baking sheet at 350°F (175°C) for 5–10 minutes until crisp and golden.
(Traditionally, slightly dried or day-old bread works best.)
2. Make the syrup
- In a saucepan, combine water, piloncillo (or brown sugar), cinnamon sticks, and cloves.
- Simmer 10–15 minutes until the piloncillo melts and the syrup thickens slightly.
- Remove cinnamon sticks and cloves.
3. Assemble the capirotada
- Grease a baking dish with butter.
- Arrange a layer of bread slices on the bottom.
- Sprinkle with cheese, raisins, nuts, and optional dried fruit or coconut.
- Drizzle warm syrup generously over the layer.
- Repeat layers until all ingredients are used, finishing with cheese on top.
4. Bake
- Cover with foil and bake at 350°F (175°C) for 25–30 minutes, until bubbly and the cheese is melty.
- Remove foil for the last 5 minutes if you want light browning.
5. Serve
Let sit for 10 minutes so the syrup absorbs fully.
Serve warm or cold—it’s delicious either way!
Tips & Variations
- Sweeter version: Add more piloncillo or a drizzle of condensed milk on top.
- Richer version: Add banana slices or apples between layers.
- Traditional twist: Add a few fresh mint leaves to the warm syrup for aroma.
- Make-ahead: Even better the next day as flavors deepen.
Want the old-school Lenten version, a chocolate version, or a capirotada with tortillas (capirotada de tortilla)?
