Capirotada (or Mexican Bread Pudding)

Capirotada is a traditional Mexican bread pudding known for its rich, comforting flavors and cultural significance. Often served during Lent—especially on Good Friday—this dessert blends toasted bread, piloncillo syrup, dried fruits, nuts, and cheese into a warm and satisfying dish. It’s sweet, savory, slightly spiced, and a wonderful way to experience authentic Mexican home cooking.

Why You’ll Love This Recipe

Capirotada is a delicious and nostalgic treat that offers a unique combination of textures and flavors. The syrupy bread is tender and sweet, while the cheese adds a touch of saltiness that balances beautifully. It’s a fantastic way to use up stale bread and a great option for potlucks, celebrations, or holiday meals. Plus, you can customize it endlessly to suit your taste.

Ingredients

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

• bolillo rolls or French bread, sliced and toasted
• piloncillo (or dark brown sugar)
• cinnamon sticks
• whole cloves
• water
• raisins
• shredded cheese (cheddar, Monterey Jack, or queso fresco)
• butter
• optional: nuts (peanuts, pecans, almonds), coconut flakes, sliced banana, dried fruit

Directions

1. Preheat the oven to 350°F (175°C).
2. Slice the bread and toast the slices until golden and dry, either in the oven or in a pan with a little butter.
3. In a saucepan, combine water, piloncillo, cinnamon sticks, and cloves. Bring to a boil, then reduce to a simmer for 10–15 minutes, until the syrup thickens slightly. Strain out the solids.
4. Grease a baking dish with butter. Add a layer of toasted bread, then sprinkle with raisins, nuts, cheese, and any optional ingredients. Drizzle with some of the syrup.
5. Repeat the layering process until all ingredients are used, finishing with cheese and syrup on top. Let it soak for a few minutes.
6. Cover with foil and bake for 35–40 minutes. Remove the foil and bake for another 10 minutes until the top is golden.
7. Let rest slightly before serving. Serve warm or at room temperature.

Servings and Timing

• Servings: 8–10
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Variations

• Nut-Free: Skip the nuts or substitute with pumpkin seeds.
• Extra Fruity: Add dried apricots, prunes, or chopped apples.
• Vegan: Use plant-based butter and cheese, and check that your bread is dairy-free.
• More Spice: Add star anise or a pinch of nutmeg to the syrup for depth.
• Less Sweet: Use half the amount of piloncillo or sugar if you prefer a subtler sweetness.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the oven at 300°F or microwave individual portions for 1–2 minutes.

FAQs

What is piloncillo?

Piloncillo is a Mexican unrefined cane sugar with a deep, molasses-like flavor. Dark brown sugar is a suitable substitute.

Can I make capirotada ahead of time?

Yes! It’s actually better when the bread has time to soak in the syrup. Assemble a day ahead and bake when ready.

What kind of bread should I use?

Crusty breads like bolillo rolls or French bread work best. The drier the bread, the better it holds up to soaking.

Is capirotada always made with cheese?

Traditionally, yes—cheese adds a unique salty contrast. But it can be left out or swapped with plant-based cheese.

Can I make it without an oven?

You can simmer the layers on the stovetop in a covered pot over low heat until everything is soft and syrupy.

Can I use milk in the syrup?

Some regional versions use milk or evaporated milk for a creamier pudding. It’s a great variation to try.

Is capirotada served hot or cold?

Traditionally served warm, but it’s also delicious at room temperature or cold from the fridge.

Can I add eggs to the recipe?

Some recipes include beaten eggs for a custard-like texture, but it’s not necessary in the traditional version.

What cheese is best for capirotada?

Cheddar is classic, but you can also use queso fresco, Monterey Jack, or a mix of melty and crumbly cheeses.

Can I make a sugar-free version?

You can reduce the piloncillo or use a sugar substitute, but keep in mind it will change the traditional flavor.

Conclusion

Capirotada is more than just a dessert—it’s a piece of Mexican culinary heritage that brings together family, flavor, and tradition. Its comforting layers of bread, syrup, fruit, and cheese make it a unique and unforgettable dish. Whether you’re celebrating a holiday or just want a sweet taste of something different, this Mexican bread pudding is a must-try classic.

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