Mexican Bread Pudding Recipe – Capirotada

Alright, picture this: warm, sticky syrup soaking into slightly stale bread, pockets of melted cheese, toasted nuts for crunch, and the sweet tang of raisins. Tempting, right? That’s capirotada, a Mexican bread pudding that hits every nostalgic sweet tooth and comfort-food craving I have. I first tried it at a family potluck and immediately wondered why I hadn’t been eating this every week. Curious? You’ll get the full ingredients, step-by-step method, tips I actually use, and fun tweaks so you don’t wreck the vibe. Also, if you love rustic sweets, you might enjoy this twist on cookies I made once — check out this cranberry orange shortbread cookies recipe for inspiration.

 

Why You’ll Love This Recipe

• Comforting and nostalgic: This dessert feels like a warm hug in carb form.
• Flexible ingredients: Use bananas or apples, swap nuts or cheese, and still win.
• Easy to scale: Feed a family or a crowd — the math stays simple.
• Cheese + sweet = magical: The savory cheese melt balances the syrup so it’s not cloying.
• Make-ahead friendly: It improves after a day in the fridge. Yes, really.

Ingredients You’ll Need

• 1 quart water
• 3 (3-inch) cinnamon sticks
• 1 whole clove
• 3 or 4 large piloncillos* (or substitute with brown sugar)
• 4 large bolilo rolls (left out to stale, torn into 1-inch cubes**)
• 3 bananas (sliced) or 3 cooking apples (peeled, cored, and sliced)
• 1 cup raisins
• 1 cup pine nuts (shelled)
• 1/2 cup almonds (blanched and chopped)
• 1/2 pound cheese (cubed — Queso Ajo or Monterrey Jack Cheese)

Bold reminder: don’t skip the stale bread — it soaks syrup better and won’t turn to mush on you.

How to Make (Step-by-Step)

Step 1: Preheat and prep

Preheat oven to 350°F. Generously butter a medium-size baking dish. I use a 9×13 for ease, but a deep 8×8 works too if you want thicker layers.

Step 2: Make the syrup

In a medium-size pot, boil the water, cinnamon sticks, cloves, and piloncillo (or brown sugar) together until a syrup forms, approximately 15 to 20 minutes. Remove from heat and cover the pan with a lid; set aside until ready to use. Before using the prepared syrup, strain out the cinnamon stick and cloves.

Step 3: Layer the dish

In the prepared baking dish, place a layer of bolillo (or bread cubes). Cover with a layer of the banana or apple slices. Sprinkle some of the raisins, pine nuts, almonds, and cheese cubes over the top. Repeat layers until all the ingredients (except the syrup) finish.

Step 4: Pour syrup

Pour the prepared syrup over the top of the layers you have just made. Press down lightly to help the bread absorb the syrup evenly.

Step 5: Bake

Bake for approximately 30 minutes; remove from oven. Cool slightly, then spoon onto plates and serve warm. Some people also like it cold. Makes 8 to 10 servings.

Ingredient and Method

This part keeps it simple: the ingredient list above defines your flavors, and the method uses syrup + layers + bake. Stick with stale bread, a good piloncillo substitute (brown sugar works), and a melty cheese. That combo creates the signature sweet-salty interplay that makes capirotada so addictive. FYI, I always double the nuts when I’m feeling extra crunchy.

Pro Tips for the Best Results

• Use stale bread: Fresh bread turns gluey. Let bolilos sit out overnight.
• Toast nuts lightly before adding for deeper flavor and crunch.
• Cut cheese into small cubes so it melts evenly through the layers.
• Don’t skimp on syrup: The bread should feel saturated but not soupy.
• Try piloncillo first: It adds a complex molasses-y note you can’t quite mimic with plain brown sugar.
• Let it rest: Serving it after 30 minutes of cool-down helps the layers set so you get neat slices.
• Bake uncovered to allow a slightly caramelized top without steaming.

Fun Variations & Topping Ideas

Variations:

• Swap bananas for apples if you want a tarter flavor and firmer texture.
• Use Mexican bolillo for authenticity or a day-old baguette in a pinch.
• Substitute pine nuts for pecans or walnuts for a different crunch profile.
• Go dairy-free by using a vegan melting cheese; I won’t judge.

Toppings:

• Drizzle extra syrup or sweetened condensed milk for dessert-level decadence.
• Add whipped cream or a scoop of vanilla ice cream. Melty vanilla over warm capirotada = bliss.
• Scatter fresh orange zest for brightness if you used apples.
• Sprinkle chopped cilantro? Okay, maybe not. I’m kidding. Keep it sweet.

Storing and Reheating

• Refrigerate: Cover the baking dish with foil or plastic wrap and refrigerate up to 4 days.
• Freezing: You can freeze portions for up to 2 months. Wrap tightly to avoid freezer burn.
• Reheating: Reheat single servings in the microwave for 30–60 seconds, or reheat the whole dish at 325°F for 15–20 minutes until warmed through. I prefer the oven because it revives the top crispness.
• Make-ahead: Assemble the night before, cover, and bake the next day. The flavors meld nicely overnight.

Frequently Asked Questions (FAQ)

What is capirotada and why does it have cheese?

Capirotada is a traditional Mexican bread pudding often served during Lent. It balances sweet syrup, nuts, fruit, and cheese, which might sound odd, but that salty-melty contrast makes the dessert memorable.

Can I use regular sugar instead of piloncillo?

Yes, you can use brown sugar but piloncillo adds a deeper molasses flavor. Use dark brown sugar if you want closer results. IMO, piloncillo gives it that authentic warmth.

Can I make it vegan?

Swap the cheese for a vegan melty alternative, and use plant-based butter. The fundamental technique stays the same.

How do I prevent the bottom from getting soggy?

Use stale bread and pour syrup evenly. Toasting the bread lightly before layering also helps maintain structure.

Can I double the recipe?

Absolutely. Double everything and use a larger baking dish or two. Baking time may increase by 10–15 minutes depending on volume.

Conclusion

Capirotada hits that rare sweet spot between comforting and clever—it uses simple pantry ingredients but delivers surprising depth of flavor thanks to piloncillo, cheese, and toasted nuts. If you want a dessert that feels homemade and a little nostalgic without overcomplicating your evening, this recipe wins. Try it warm with a scoop of vanilla ice cream and tell me it doesn’t make you smile. If you want another perspective or a slightly different take, check out this excellent write-up at Capirotada (Mexican Bread Pudding) – Muy Bueno for more inspiration.

Leave a comment and a rating if you try it — I genuinely want to know whether you love the banana version or the apple one more (I’ll fight for apple, but I admit I’m biased). Happy baking, amigo. 😄