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Capirotada (or Mexican Bread Pudding)

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Capirotada is a traditional Mexican bread pudding made with layers of toasted bread, cheese, raisins, and nuts, soaked in a warm cinnamon and piloncillo syrup—typically enjoyed during Lent but delicious year-round.

Ingredients

Scale
  • 1 loaf bolillo bread (or French bread), sliced and toasted
  • 2 cups water
  • 1 cone (about 8 oz) piloncillo, chopped (or 1 cup brown sugar)
  • 1 cinnamon stick
  • 2 whole cloves
  • 1/2 cup raisins
  • 1/2 cup chopped pecans or peanuts
  • 1/2 cup shredded or crumbled cheese (queso fresco, Monterey Jack, or mild cheddar)
  • 2 tablespoons butter (optional, for greasing the dish)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a baking dish with butter if using.
  2. In a saucepan, combine water, piloncillo, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the syrup thickens slightly. Remove from heat and strain out the solids.
  3. Layer the toasted bread slices in the prepared baking dish. Sprinkle with raisins, nuts, and cheese.
  4. Repeat layers as needed, finishing with cheese on top.
  5. Slowly pour the warm syrup evenly over the bread layers, allowing it to soak in.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
  7. Let cool slightly before serving. Enjoy warm or at room temperature.

Notes

  • For extra richness, add sliced bananas or shredded coconut between layers.
  • Piloncillo can be found in Latin markets, or substitute with dark brown sugar if needed.
  • This dish is traditionally eaten during Lent, but it’s perfect for holidays and special occasions too.

Nutrition

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