Capirotada (Mexican Bread Pudding)

Why You’ll Love This Recipe

Capirotada is a traditional Mexican bread pudding that beautifully blends sweet and savory flavors. Made with layers of toasted bolillo, piloncillo syrup, cinnamon, dried fruits, nuts, and cheese, it’s a comforting dessert often served during Lent. With its warm spices and rich, gooey texture, capirotada is a nostalgic favorite that brings generations together.

ingredients

this Recipe

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

day-old bolillo or French breadpiloncillocinnamon stickscloveswaterraisinssliced banana (optional)shredded coconut (optional)pecans or peanutsMexican melting cheese (like queso fresco or Oaxaca)butter (for greasing)

directions

Preheat oven to 350°F (175°C). Grease a baking dish with butter.

Slice the bread into thick rounds and toast or fry until golden and crisp.

In a saucepan, combine water, piloncillo, cinnamon sticks, and cloves.

Simmer until the piloncillo is fully dissolved and syrup slightly thickens. Strain to remove spices.

In the greased dish, layer bread slices, followed by raisins, nuts, coconut, banana (if using), and cheese.

Repeat the layering until all ingredients are used.

Slowly pour the warm syrup over the layers, making sure the bread soaks it up.

Cover with foil and bake for 20–25 minutes. Uncover and bake another 10 minutes until the top is golden and bubbly.

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 apples or dried apricots for a fruity twist.

Use brown sugar if piloncillo is unavailable.

Swap queso fresco for mild cheddar or mozzarella.

Drizzle with sweetened condensed milk after baking for extra richness.

Make individual servings in ramekins for a festive touch.

storage/reheating

Store in an airtight container in the fridge for up to 4 days.Reheat in the oven at 300°F or in the microwave until warmed through.Can be frozen for up to 2 months—thaw in the fridge before reheating.

FAQs

What is piloncillo?

Piloncillo is unrefined Mexican cane sugar, sold in cone shapes—rich and molasses-like in flavor.

Is capirotada sweet or savory?

It’s both! The syrup and fruits are sweet, while the cheese adds a savory balance.

Can I make it ahead?

Yes, it reheats well and the flavors deepen over time.

Is it only for Lent?

Traditionally yes, but it’s enjoyed any time of year as a special dessert.

Can I skip the cheese?

Yes, though it’s a traditional ingredient that adds unique flavor and texture.

What kind of bread works best?

Day-old bolillo or baguette is ideal—it holds up well to the syrup without becoming mushy.

Conclusion

Capirotada is more than just a dessert—it’s a cherished cultural tradition full of warmth, flavor, and history. Whether you’re honoring family customs or exploring new culinary ground, this Mexican bread pudding is sure to comfort and impress. With its unique mix of ingredients and rich aroma, it’s a dish that speaks to the heart and the senses.

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