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Mexican Bread Pudding

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Mexican Bread Pudding, known traditionally as Capirotada or Budín de Pan, is a comforting, rich dessert made from simple ingredients like stale bread, milk, and spices. Deeply rooted in Mexican culture and often prepared during Lent, this dish transforms leftover bread into a sweet, spiced, and custardy treat. It’s layered with texture, flavor, and tradition, making it a favorite across generations.

Why You’ll Love This Recipe

  • A delicious way to use leftover bread
  • Warm, comforting, and full of flavor
  • Traditional Mexican dessert with cultural significance
  • Customizable with nuts, fruit, and cheese
  • Perfect for holidays, especially Easter and Lent
  • Great served warm or chilled
  • Easy to make with pantry staples
  • Crowd-pleasing and nostalgic
  • Can be made ahead of time
  • Naturally vegetarian

Ingredients

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

  • Bolillo or French bread (day-old, sliced and toasted)
  • Piloncillo or brown sugar
  • Water
  • Cinnamon sticks
  • Whole cloves
  • Raisins
  • Nuts (such as pecans, peanuts, or almonds)
  • Shredded cheese (queso fresco or Monterey Jack)
  • Optional: banana slices, apple slices, coconut, or dried fruit

Directions

this recipe
  1. Make the syrup: In a saucepan, combine piloncillo (or brown sugar), water, cinnamon sticks, and cloves. Bring to a boil and simmer until the piloncillo is dissolved and slightly thickened.
  2. Prepare the bread: Toast the sliced bread in the oven or on a pan until crisp and golden.
  3. Layer the pudding: In a greased baking dish, arrange a layer of bread slices. Sprinkle with raisins, nuts, and cheese. Repeat layers until ingredients are used up.
  4. Pour the syrup: Slowly pour the warm syrup over the layered bread, allowing it to soak in. Let sit for 15 minutes.
  5. Bake: Cover with foil and bake at 350°F (175°C) for about 30 minutes. Remove foil and bake another 10–15 minutes to brown the top slightly.
  6. Serve: Enjoy warm, at room temperature, or chilled.

Servings and timing

Servings: 6–8
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

  • Budín de Pan style: Use a custard base (milk, eggs, sugar, vanilla) and bake with caramel in a mold for a flan-like texture.
  • Tropical twist: Add shredded coconut and diced pineapple.
  • Richer version: Use evaporated milk or sweetened condensed milk in the syrup.
  • Vegan option: Substitute plant-based milk and skip the cheese.
  • Extra spice: Add star anise or nutmeg for more complexity.

Storage/Reheating

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 1 month. Thaw overnight in the fridge before reheating.
  • Reheat: Warm in the oven at 325°F or in the microwave until heated through.

FAQs

What’s the difference between capirotada and budín de pan?

Capirotada uses a syrup with piloncillo and typically includes cheese and nuts, while budín de pan is more like a custard-based pudding similar to flan.

Can I use regular sandwich bread?

Yes, though sturdier bread like bolillo holds up better during baking.

Is capirotada always sweet?

Traditionally, yes. Though there are savory variations, the sweet version is more popular.

Why is cheese used in a sweet dish?

The salty cheese balances the sweetness of the syrup and adds a unique flavor contrast.

Can I make this ahead?

Absolutely. It actually tastes better the next day after the flavors have melded.

What cheese works best?

Mild cheeses like queso fresco, panela, or Monterey Jack are commonly used.

Is this recipe gluten-free?

Not by default, but you can use gluten-free bread if needed.

Can I skip the nuts or raisins?

Yes, the toppings are totally flexible.

Why is capirotada eaten during Lent?

It’s a traditional dish with symbolic ingredients representing aspects of the Passion of Christ.

Do I need to toast the bread?

Yes, toasting prevents it from turning mushy when soaked in syrup.

Conclusion

Mexican Bread Pudding is a heartwarming dessert that beautifully blends tradition, flavor, and resourcefulness. Whether you prepare the syrup-soaked layers of capirotada or opt for the custard-rich style of budín de pan, this dish is sure to bring comfort and joy. Celebrate Mexican heritage and turn simple ingredients into something truly special with this timeless treat.

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Mexican Bread Pudding

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6–8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican
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Description

Capirotada, or Mexican Bread Pudding, is a warm, sweet, and slightly savory dessert made with layers of toasted bread, cinnamon, piloncillo syrup, raisins, nuts, and cheese. It’s a beloved dish during Lent and Easter, but just as delicious any time of year. The mix of textures and flavors is nostalgic and comforting with every bite.

Ingredients

  • 1 loaf of bolillo bread (or French bread), cut into thick slices

  • 1 1/2 cups piloncillo (or packed dark brown sugar)

  • 2 cups water

  • 1 cinnamon stick

  • 2 cloves (optional)

  • 1/4 teaspoon salt

  • 1/2 cup raisins

  • 1/2 cup chopped pecans or peanuts

  • 1/2 cup shredded or crumbled cheese (queso fresco, Cotija, or mild cheddar)

  • 2 tablespoons butter (for greasing the baking dish)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly butter a baking dish.

  2. Toast the bread slices on a baking sheet in the oven for 8–10 minutes until golden and dry. Set aside.

  3. In a saucepan, combine water, piloncillo, cinnamon stick, cloves, and salt. Bring to a simmer over medium heat, stirring occasionally, until the piloncillo melts and forms a syrup (about 10 minutes). Strain to remove spices if desired.

  4. In the buttered dish, layer half of the toasted bread. Sprinkle with half the raisins, nuts, and cheese.

  5. Pour some of the warm syrup evenly over the layer.

  6. Repeat the layers with the remaining bread, raisins, nuts, and cheese. Pour the remaining syrup on top, pressing down gently so the bread soaks it up.

  7. Cover with foil and bake for 25–30 minutes. Uncover and bake another 10–15 minutes until golden on top.

  8. Let rest for 10 minutes before serving. Enjoy warm, room temp, or chilled.

Notes

  • Traditional capirotada often includes cheese — don’t skip it! It adds a subtle savory contrast.

  • You can add sliced bananas, coconut, or dried fruits if you’d like to customize.

  • Piloncillo gives the syrup a rich, molasses flavor — but brown sugar works great in a pinch.

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