Capirotada Recipe is a traditional Mexican bread pudding recipe that layers toasted bread with sweet syrup, cheese, nuts, and dried fruits.
It’s especially popular during Lent and Easter season, but it’s too good not to make year-round!
The flavors of brown sugar, cinnamon, and cloves soak into every bite of buttery bread, making it taste like a hug on a plate.
It was our special tradition, honestly, it’s one of my warmest food memories. This Capirotada Recipe isn’t just any dessert — it’s a bite of home, full of cozy flavors, crunchy nuts, and that perfect balance of sweet and savory.
Whether you grew up with it too or you’re trying it for the first time, you’re going to fall in love with this simple, hearty, and truly delicious Mexican dessert!
What is Capirotada?
Capirotada is a traditional Mexican dessert, kind of like a bread pudding, usually eaten during Lent, especially on Good Friday.
It’s made with layers of toasted or fried bread, soaked in a syrup made from piloncillo (unrefined cane sugar), cinnamon, and cloves.
Then it’s layered with ingredients like raisins, nuts, cheese, and sometimes even bananas or other fruits.
Why You’ll Love This Recipe For Capirotada?
You’ll love this recipe for Capirotada because it’s the perfect mix of sweet, savory, and nostalgic comfort.
Every bite is packed with warm spices, gooey melted cheese, chewy raisins, and crunchy nuts, all soaked into soft, syrupy bread.
It’s easy to make, uses simple pantry ingredients, and is a beautiful way to celebrate tradition and family memories.
Plus, it’s incredibly versatile—you can tweak it to match your favorite flavors or what you have on hand.
Whether you’re making it for Lent, a family gathering, or just because you’re craving something cozy, this capirotada will quickly become a favorite at your table.
How To Make Capirotada Recipe?
Recipe Overview
This capirotada recipe brings together sweet, spiced syrup, toasted bolillo bread, melty Oaxaca cheese, and plenty of raisins and peanuts. It’s comforting, easy, and packed with nostalgic Mexican flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Cuisine: Mexican
- Course: Dessert
- Difficulty: Easy
- Yield: 8 servings
- Calories per Serving: About 450 calories
Equipment You’ll Need
- Large saucepan
- 9×13-inch baking dish
- Sharp knife
- Cutting board
- Mixing spoon
- Measuring cups and spoons
Ingredients
- 3 cups water
- 2 ¼ cups packed brown sugar, divided
- 2 cinnamon sticks
- 2 loaves bolillo bread, sliced ½-inch thick, toasted
- ½ cup butter, softened
- 3 cups shredded Oaxaca cheese
- 2 cups peanuts
- 1 cup raisins
- ¼ teaspoon ground cinnamon (or to taste)
- ¼ teaspoon ground nutmeg (or to taste)
- ⅛ teaspoon ground cloves (or to taste)
Ingredient Notes
- Bolillo Bread: This crusty Mexican roll is perfect because it holds up well to soaking. You can swap in French bread if needed.
- Brown Sugar: Adds a rich, molasses flavor to the syrup.
- Oaxaca Cheese: Soft and melty, almost like mozzarella. It’s the traditional choice for that creamy finish.
- Peanuts & Raisins: Bring the crunch and sweet pops of flavor.
- Spices: Cinnamon, nutmeg, and cloves are key to the warm aroma that makes capirotada so irresistible.
Direction
Step 1: Make the Syrup
In a large saucepan, bring water, 1 ½ cups of the brown sugar, and cinnamon sticks to a boil. Stir gently and simmer until it thickens slightly — about 10 minutes. Remove from the heat and let it sit while you prep the bread.
Tip: The longer the syrup simmers, the thicker and richer it gets!
Step 2: Prepare the Bread
Toast your sliced bolillo bread until golden. You can do this in a 350°F oven for about 8–10 minutes or until nice and crisp.
Tip: Toasted bread holds its shape better and soaks up the syrup perfectly without getting soggy.
Step 3: Layer It Up
Spread the softened butter lightly over the toasted bread slices. Arrange a layer of bread in your baking dish. Sprinkle on a handful of peanuts, raisins, cheese, and a dusting of ground cinnamon, nutmeg, and cloves. Pour some syrup evenly over the layer.
Repeat until all the bread, toppings, and syrup are used up, finishing with syrup and a generous handful of cheese.
Step 4: Bake
Cover the dish loosely with foil and bake at 350°F for 25–30 minutes, until the cheese is melted and everything is heated through.
Nutrition Facts (per serving)
- Calories: 450
- Fat: 24g
- Carbohydrates: 50g
- Protein: 12g
- Fiber: 4g
- Sugar: 28g
Serving Suggestions
Capirotada is pure magic when served warm with a scoop of vanilla ice cream. If you’re enjoying it at a family gathering, sprinkle a few colorful sprinkles on top for a festive touch.
It’s perfect with a cup of coffee or a big mug of cinnamon-spiced Mexican hot chocolate!
How to Store Capirotada?
Once cooled, cover the baking dish with plastic wrap or transfer leftovers to an airtight container. Refrigerate for up to 4 days. Reheat in the oven at 300°F until warm.
Can You Freeze Capirotada?
Yes! Capirotada freezes surprisingly well. Wrap individual slices tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQ
Can I use different bread for capirotada?
Yes, French bread, baguette, or even leftover hamburger buns can work in a pinch.
Can I make capirotada without nuts?
Absolutely. If you have allergies or just prefer it nut-free, skip the peanuts.
What type of cheese is best for capirotada?
Traditional Mexican capirotada recipes use Oaxaca cheese, but mozzarella or Monterey Jack work too!
Final Thoughts
If you’ve never tried a Mexican bread pudding recipe before, this is the perfect place to start. It’s cozy, easy, and bursting with traditional flavors.
I’d love to hear how your capirotada turns out — leave a comment below and let’s share some sweet memories!
Capirotada Recipe
Equipment
- Large saucepan
- 9×13 inch baking dish
- Sharp knife
- Cutting board
- Mixing spoon
- Measuring cups and spoons
Ingredients
- 3 cups water
- 2 ¼ cups packed brown sugar divided
- 2 cinnamon sticks
- 2 loaves bolillo bread sliced ½-inch thick, toasted
- ½ cup butter softened
- 3 cups shredded Oaxaca cheese
- 2 cups peanuts
- 1 cup raisins
- ¼ teaspoon ground cinnamon or to taste
- ¼ teaspoon ground nutmeg or to taste
- ⅛ teaspoon ground cloves or to taste
Instructions
Step 1: Make the Syrup
- In a large saucepan, bring water, 1 ½ cups of the brown sugar, and cinnamon sticks to a boil. Stir gently and simmer until it thickens slightly — about 10 minutes. Remove from heat and let it sit while you prep the bread.
- Tip: The longer the syrup simmers, the thicker and richer it gets!
Step 2: Prepare the Bread
- Toast your sliced bolillo bread until golden. You can do this in a 350°F oven for about 8–10 minutes or until nice and crisp.
- Tip: Toasted bread holds its shape better and soaks up the syrup perfectly without getting soggy.
Step 3: Layer It Up
- Spread the softened butter lightly over the toasted bread slices. Arrange a layer of bread in your baking dish. Sprinkle on a handful of peanuts, raisins, cheese, and a dusting of ground cinnamon, nutmeg, and cloves. Pour some syrup evenly over the layer.
- Repeat until all the bread, toppings, and syrup are used up, finishing with syrup and a generous handful of cheese.
Step 4: Bake
- Cover the dish loosely with foil and bake at 350°F for 25–30 minutes, until the cheese is melted and everything is heated through.
