Capirotada is a sweet bread pudding that’s packed with flavor and tradition. Made with layers of bread, cinnamon, raisins, and cheese, it’s a warm hug in dessert form.
This dish is often enjoyed during Lent and makes the house smell heavenly while it bakes. I love how it’s a little crunchy on top and soft inside—perfect for sharing or enjoying alone! 🍞❤️
Key Ingredients & Substitutions
Bolillo Bread: This is a classic choice for capirotada. If you can’t find bolillo, French bread works well too. Both types soak up the syrup nicely. Day-old bread is perfect here as it holds up better when soaked.
Piloncillo: This traditional Mexican sugar gives an authentic flavor. If it’s unavailable, dark brown sugar can be a suitable substitute, but it will have a slightly different taste. I often use raw sugar for a more rustic feel.
Cinnamon: A cinnamon stick is ideal for infusing flavor into the syrup. Ground cinnamon can be used in a pinch, just remember to use less—around 1/2 teaspoon should suffice.
Queso Fresco: This crumbly cheese adds a unique taste. If you can’t find it, cotija cheese is a great alternative. For a dairy-free option, try a nut-based cheese or omit it altogether for a lighter version.
Raisins: They add sweetness and texture. If you prefer, you could swap these with dried cranberries or chopped dates for a different sweetness level.
How Do I Make Sure My Capirotada Turns Out Perfectly?
Getting the soaked bread just right can be tricky, but it’s the key to a delicious capirotada. After pouring the piloncillo syrup over the bread, allow it time to soak. The longer the bread sits, the more flavor it absorbs. Here are some helpful steps:
- Be generous while pouring the syrup over each layer of bread. Ensure the bread is fully soaked but not drowning in liquid.
- Don’t rush the layering process. Spread the raisins, peanuts, queso fresco, and pecans evenly for a balanced flavor in every bite.
- Covering with foil while baking prevents it from drying out. Remove it later to get that lovely golden top.
- Let it cool a bit before serving; this helps set the layers and makes it easier to slice.
How to Make Capirotada (Mexican Bread Pudding)
Ingredients You’ll Need:
For the Capirotada:
- 10 slices of bolillo bread (or French bread)
- 1 cup of piloncillo (or brown sugar)
- 2 cups of water
- 1 cinnamon stick
- 2 cups of milk
- 1 cup of raisins
- 1 cup of shelled peanuts
- 1 cup of crumbled queso fresco (or cotija cheese)
- 1/2 cup of chopped pecans
- 1/4 cup of butter
- 1 teaspoon of vanilla extract
How Much Time Will You Need?
This delightful Capirotada recipe will take you about 15 minutes to prepare and approximately 45 minutes to bake. You’ll spend a little time mixing and layering the ingredients, but then you can sit back and let the oven do the work. Enjoy the wonderful aroma filling your kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake the Capirotada.
2. Make the Piloncillo Syrup:
In a saucepan, combine 2 cups of water, 1 cup of piloncillo (or brown sugar), and 1 cinnamon stick. Bring this mixture to a boil, stirring until the piloncillo is completely dissolved. Once it’s ready, remove it from the heat and let it cool slightly. This syrup will sweeten your dessert beautifully!
3. Prepare the Milk Mixture:
In another saucepan, heat 2 cups of milk until it’s warm—don’t let it boil! Stir in 1 teaspoon of vanilla extract, then set this mixture aside to wait for the bread.
4. Arrange the Bread:
Take a baking dish and lightly butter it with 1/4 cup of butter. Next, arrange the 10 slices of bolillo bread in a single layer at the bottom of the dish. This will be the base of your Capirotada!
5. Soak the Bread:
Pour the cooled piloncillo syrup evenly over the bread slices. Make sure to let the syrup soak into each piece—this will add lots of flavor!
6. Add the Toppings:
Now it’s time to layer on the good stuff! Sprinkle 1 cup of raisins, 1 cup of shelled peanuts, 1 cup of crumbled queso fresco (or cotija cheese), and 1/2 cup of chopped pecans over the soaked bread. This creates a delicious combination of textures and flavors.
7. Pour the Milk Mixture:
Carefully pour the warm milk mixture over the entire dish. Make sure all the bread is soaked—this will help it turn out deliciously moist.
8. Bake the Capirotada:
Cover the baking dish with foil and place it in your preheated oven. Bake for about 30 minutes. After that, remove the foil and let it bake for another 15 minutes until the top is golden and slightly crisp.
9. Cool and Serve:
Once it’s done baking, take your Capirotada out and let it cool slightly. It’s perfect when served warm and can be garnished with extra cheese and nuts if you like!
Enjoy this delicious Mexican bread pudding with family and friends. It’s comfort food at its best!
Can I Use Different Types of Bread for Capirotada?
Absolutely! While bolillo bread is traditional, you can use French bread, challah, or even brioche for a sweeter twist. Just make sure the bread is a bit stale or toasted slightly for better absorption of the syrup.
What Can I Substitute for Piloncillo?
If you can’t find piloncillo, brown sugar is a great alternative! You can mix 1 cup of brown sugar with 1-2 tablespoons of molasses to replicate the rich flavor of piloncillo.
How Do I Store Leftover Capirotada?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or bake in the oven at 350°F (175°C) until heated through. Adding a splash of milk can help soften it up again!
Can I Make Capirotada Ahead of Time?
Yes, you can prepare it a day in advance! Assemble the dish up to step 7, cover it, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes and then bake as directed. This way, the flavors meld wonderfully!
