Go Back
Close-up of {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} in a clay bowl with toasted bread, raisins and nuts.

Traditional Capirotada (Mexican Bread Pudding)

A beloved Mexican bread pudding, Capirotada features layers of toasted bread soaked in a rich piloncillo syrup, studded with cheese, nuts, and dried fruit, then baked to golden perfection. It's a comforting dessert often enjoyed during Lent or special occasions.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 1 loaf Bolillo bread or day-old French bread approx. 12-14 oz, sliced 1/2-inch thick
  • 1/2 cup unsalted butter 1 stick, melted
For the Piloncillo Syrup
  • 4 cups water
  • 2 piloncillo cones 8 oz each, or 2 cups packed dark brown sugar
  • 2 cinnamon sticks 3-4 inches each
  • 6 whole cloves
  • 1 star anise (optional)
  • 1 strip orange peel from 1/2 an orange, no white pith
  • 1 pinch salt
For Assembly & Toppings
  • 2 cups Cotija cheese grated, or a mild melting cheese like Monterey Jack or Muenster
  • 1/2 cup raisins
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup colorful sprinkles (optional, for garnish)

Equipment

  • Large baking dish (9x13 inch or similar)
  • Large saucepan
  • Baking Sheet
  • Pastry Brush
  • Fine-Mesh Sieve

Method
 

Prepare the Bread
  1. Preheat your oven to 350°F (175°C). Slice the bolillo or French bread into 1/2-inch thick rounds. Arrange them in a single layer on a large baking sheet.
  2. Melt the unsalted butter. Using a pastry brush, generously brush both sides of each bread slice with melted butter. Toast the bread in the preheated oven for 10-15 minutes, flipping halfway through, until lightly golden and crisp. This prevents the bread from becoming soggy. Set aside.
Make the Piloncillo Syrup
  1. In a large saucepan, combine the water, piloncillo cones (or brown sugar), cinnamon sticks, whole cloves, star anise, orange peel, and a pinch of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally until the piloncillo dissolves completely.
  2. Reduce the heat to low and let the syrup simmer gently for 15-20 minutes, allowing the flavors to meld and the syrup to thicken slightly. Remove from heat. Carefully strain the syrup through a fine-mesh sieve into a clean bowl, discarding the solids (cinnamon sticks, cloves, star anise, orange peel). Keep the hot syrup ready for assembly.
Assemble and Bake Capirotada
  1. Lightly grease a 9x13 inch baking dish (or an equivalent oven-safe ceramic dish). Arrange a single layer of toasted bread slices at the bottom of the dish, slightly overlapping if necessary. Evenly sprinkle a third of the grated Cotija cheese, a third of the raisins, and a third of the chopped pecans/walnuts over the bread layer.
  2. Repeat the layering process two more times, ending with a final layer of cheese, raisins, and nuts on top.
  3. Carefully and evenly pour the warm piloncillo syrup over the layered Capirotada, ensuring all the bread is well saturated. Press down gently with a spoon if needed to help the bread absorb the syrup. Cover the baking dish loosely with aluminum foil.
  4. Bake in the preheated 350°F (175°C) oven for 30 minutes, covered, allowing the flavors to meld and the bread to fully absorb the syrup.
  5. Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and bubbly, and the cheese is melted and slightly caramelized. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
Serve
  1. Remove the Capirotada from the oven and let it cool for at least 15-20 minutes before serving. This allows it to set slightly. Optionally, garnish with colorful sprinkles before serving warm or at room temperature.

Notes

Storage: Leftover Capirotada can be stored covered in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
Variations: For an extra touch, you can add shredded coconut or sliced banana to the layers. Some versions also incorporate dried apricots or prunes.
Cheese Choice: While Cotija is traditional, a mild, melting white cheese like Monterey Jack, Muenster, or even mild cheddar works well. The cheese adds a delicious savory contrast to the sweet syrup.