Capirotada Recipe

Capirotada is a traditional Mexican bread pudding made with layers of toasted bread, sweet piloncillo syrup, raisins, nuts, and cheese. It’s a warm, comforting dessert often enjoyed during Lent.

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Course: Dessert

Cuisine: Mexican

Keyword: Capirotada Recipe, mexican bread pudding recipe

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 450kcal

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.

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