What’s This All About?

Capirotada is Mexican bread pudding like you’ve never had before—sweet, savory, spiced, and totally comforting. Traditionally served during Lent, this dish is rich in symbolism and history. But even outside of Easter, it’s a delicious, rustic dessert (or breakfast!) that brings together toasty bread, gooey cheese, plump raisins, warm spices, and a deep, caramelly piloncillo syrup. Sounds wild? Maybe. Tastes amazing? Absolutely.

Why You’ll Love This Recipe

Sweet, salty, spiced & satisfying
Made with pantry staples
Perfect for feeding a crowd
Loaded with texture and flavor
Great way to use stale bread

What You’ll Need

1 loaf of bolillo bread (or French bread), sliced and slightly stale
1 ½ cups piloncillo (or dark brown sugar)
1 ½ cups water
1 cinnamon stick
3 whole cloves
¼ tsp ground nutmeg
¼ tsp ground allspice
1 tbsp butter
½ cup raisins
½ cup chopped pecans (or peanuts, walnuts)
1 cup shredded or cubed cheese (queso fresco or mild cheddar are traditional)
Optional: sliced bananas or coconut flakes for added flair

Let’s Get Cooking!

Step 1: Toast the Bread

Preheat your oven to 350°F. Arrange bread slices on a baking sheet and toast until dry and golden, about 10 minutes per side. This helps them soak up all the syrup without turning to mush.

Step 2: Make the Syrup

In a saucepan over medium heat, combine water, piloncillo, cinnamon stick, cloves, nutmeg, and allspice. Bring to a simmer, stirring until the piloncillo melts completely. Simmer for 10–15 minutes until the syrup thickens slightly. Strain to remove spices and set aside.

Step 3: Assemble the Layers

Grease a baking dish with butter. Layer the toasted bread slices, sprinkle in raisins, nuts, and cheese. Repeat layers until all ingredients are used. Finish with cheese and a few more raisins on top.

Step 4: Pour the Syrup

Slowly pour the warm syrup evenly over the whole dish, making sure it soaks through all the layers. Gently press down the bread with a spatula to help absorb the syrup.

Step 5: Bake

Cover with foil and bake at 350°F for 25–30 minutes. Remove foil and bake another 10 minutes until the top is golden and the cheese is melty.

Step 6: Cool Slightly & Serve

Let it cool for at least 15 minutes before serving. It can be served warm, room temp, or even cold the next day!

Make It Your Own

Add fresh fruit like bananas or apple slices
Use different nuts—almonds or cashews work great
Swap the cheese for Monterey Jack or even mozzarella
Go all dessert—skip the cheese and add chocolate chips

Tips for Success

Stale bread is key! Fresh bread will fall apart.
Don’t overbake—it should be soft and syrupy, not dry.
You can make it ahead! Just reheat before serving.