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
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1 loaf of bolillo bread (or French bread), cut into thick slices
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1 1/2 cups piloncillo (or packed dark brown sugar)
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2 cups water
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1 cinnamon stick
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2 cloves (optional)
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1/4 teaspoon salt
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1/2 cup raisins
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1/2 cup chopped pecans or peanuts
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1/2 cup shredded or crumbled cheese (queso fresco, Cotija, or mild cheddar)
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2 tablespoons butter (for greasing the baking dish)
Instructions
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Preheat oven to 350°F (175°C). Lightly butter a baking dish.
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Toast the bread slices on a baking sheet in the oven for 8–10 minutes until golden and dry. Set aside.
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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.
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In the buttered dish, layer half of the toasted bread. Sprinkle with half the raisins, nuts, and cheese.
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Pour some of the warm syrup evenly over the layer.
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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.
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Cover with foil and bake for 25–30 minutes. Uncover and bake another 10–15 minutes until golden on top.
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Let rest for 10 minutes before serving. Enjoy warm, room temp, or chilled.
Notes
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Traditional capirotada often includes cheese — don’t skip it! It adds a subtle savory contrast.
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You can add sliced bananas, coconut, or dried fruits if you’d like to customize.
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Piloncillo gives the syrup a rich, molasses flavor — but brown sugar works great in a pinch.