Discover the Sweetness of Tradition: Authentic Mexican Bread Pudding Recipe

Dive into the heart of Mexican culinary heritage with Capirotada, a comforting and flavorful bread pudding that’s steeped in tradition. As a cornerstone of Mexican desserts, particularly during Lent and Christmas, this sweet treat offers a unique blend of warm spices, textures, and a touch of surprising savory notes. This isn’t just any bread pudding; it’s Mexican Bread Pudding, or Capirotada, a dish with centuries of history and countless family variations, and this recipe brings the authentic flavors of Mexico right to your kitchen.

flat lay shot of a 9×13 filled with cheesy capirotada (mexican bread pudding) on a wooden table.

Unveiling Capirotada: More Than Just Bread Pudding

Capirotada is a unique Mexican bread pudding that beautifully combines simple ingredients into a symphony of flavors. Unlike typical bread puddings, Capirotada features a distinctive Mexican twist with ingredients like cinnamon, piloncillo, and cloves, creating a warm and aromatic spiced syrup that soaks into toasted bread. But the real surprise? Cheese! Yes, this traditional Mexican bread pudding incorporates cheese, adding a delightful salty counterpoint to the sweetness. Think of the classic pairing of apple pie and cheddar cheese – Capirotada offers a similar, yet uniquely Mexican, flavor profile.

This authentic Mexican dessert boasts a history stretching back to the 1400s, a testament to its enduring appeal. Across generations and regions, countless families have crafted their own versions of Capirotada, each reflecting personal and regional tastes. While some variations enrich the pudding with milk (capirotada de leche) or sweetened condensed milk (capirotada con lechera), others incorporate ingredients like peanuts, almonds, bananas, or coconut. However, this recipe focuses on a classic, unadulterated version – capirotada de piloncillo – showcasing the pure, comforting flavors of tradition.

Growing up immersed in my family’s neighborhood store, I had the delightful and sometimes awkward experience of sampling countless Capirotada recipes from neighbors eager for feedback. While I cherished our family’s recipe deeply, politeness (and my mother!) always guided my reactions. This experience solidified my appreciation for the comforting simplicity of our family’s Mexican bread pudding recipe, a taste of nostalgia that I’m excited to share with you. Feel free to explore variations and add-ins to personalize this recipe for your own family, using this authentic base as your starting point.

The Significance of Capirotada During Lent

Capirotada holds a special place in Mexican culinary traditions, particularly during Lent. Ash Wednesday marks the start of Lent, a 40-day period of reflection and fasting in the Catholic faith. During this solemn season, many Mexican families abstain from meat on Fridays and Ash Wednesday, and Capirotada becomes a prominent and symbolic dish.

More than just a meatless dessert, Mexican bread pudding during Lent is imbued with religious symbolism, representing the Passion of Christ. Each ingredient is thoughtfully chosen to evoke elements of the crucifixion: the bread symbolizes the Body of Christ, the rich piloncillo syrup represents his blood, cloves embody the nails of the cross, cinnamon sticks signify the wooden cross itself, and the melted cheese is seen as the Holy Shroud.

For a modern twist on this symbolic dessert, explore variations like tres leches capirotada and other Lenten-friendly recipes, readily found in cookbooks dedicated to holiday and seasonal Mexican cuisine. However, understanding the traditional and symbolic roots of classic Capirotada deepens the appreciation for this traditional Mexican bread pudding recipe.

Why This Mexican Bread Pudding Recipe Will Win You Over

Economical and Delicious: Capirotada is a wonderfully budget-friendly dessert, perfect for using up day-old bread and transforming simple pantry staples into something extraordinary. It’s a testament to resourceful cooking and maximizing flavor with minimal cost.
Nostalgia in Every Bite: For many of Mexican heritage, this Mexican bread pudding recipe is pure nostalgia. It’s a taste of childhood, a connection to family traditions, and a comforting reminder of cultural roots. Sharing this dish is sharing a piece of Mexican heritage.
Simplicity at its Finest: Requiring only 7 basic ingredients, this easy Mexican bread pudding recipe proves that complex flavors don’t always demand complicated preparations. It’s an accessible recipe for home cooks of all skill levels, delivering impressive results with minimal effort.

Ingredients for Authentic Capirotada

Bolillo Rolls: These quintessential Mexican rolls are the foundation of authentic Capirotada. Find them at Latin supermarkets or panaderias (bakeries). Their slightly crusty texture is perfect for soaking up the syrup without becoming mushy. French bread can serve as a substitute if bolillos are unavailable.
Water: The base for our aromatic cinnamon-clove syrup.
Piloncillo: This unrefined cane sugar, with its rich caramel notes, is key to Capirotada’s distinct flavor. Look for it in Mexican grocery stores or online. Dark brown sugar, packed, is a suitable substitute when piloncillo is not accessible.
Cinnamon Sticks (preferably Mexican Canela): Mexican cinnamon, or canela, offers a milder, more floral aroma compared to common Ceylon/cassia cinnamon. If available, it elevates the flavor profile. However, “true” cinnamon will also work beautifully.
Whole Cloves: These add a warm, pungent spice that complements the cinnamon and piloncillo, creating a signature spiced sweetness.
Shredded Cheese: Don’t be surprised! Salty Longhorn cheddar or Colby cheese provide a delightful contrast to the sweet pudding. For a milder cheese pull, opt for queso Oaxaca, queso fresco, or Monterey Jack. The cheese choice is a matter of personal preference and regional variations within Mexican bread pudding recipes.
Raisins: A classic inclusion in my family’s Capirotada, raisins contribute sweetness and chewiness. Feel free to experiment with other dried fruits like cranberries or chopped dates to personalize your homemade Mexican bread pudding.
Butter: Buttering the bread before toasting adds a layer of richness and helps achieve a lightly crisp texture before soaking. Butter spray offers a lighter alternative.

flat lay shot of shredded cheese, blocks of piloncillo, raisins, cinnamon sticks, cloves, and sliced bolillos to make capirotada bread pudding.

Step-by-Step Guide to Making Muy Bueno Capirotada

Step 1: Prepare the Bread. Preheat oven to 350°F (175°C). Slice bolillo rolls into ½-inch thick pieces. Butter both sides of each slice. Arrange buttered bread slices in a single layer on a baking sheet. Bake for 3 minutes per side, or until lightly toasted and dried out. This toasting process is crucial for preventing a soggy Mexican bread pudding.

process shot – buttered bread slices on a foil-lined baking sheet.

Step 2: Create the Piloncillo Syrup. In a large saucepan, combine water, piloncillo, cinnamon sticks, and cloves. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, allowing the piloncillo to dissolve and create a fragrant syrup. Remove from heat, cover, and let steep for 2 hours. This steeping time intensifies the spice flavors. After steeping, pour the syrup through a fine-mesh strainer to remove and discard the cinnamon sticks and cloves, leaving a smooth, spiced piloncillo syrup, the heart of our Mexican bread pudding.

process shot -straining the spiced simple syrup through a fine mesh strainer.

Step 3: Assemble the Capirotada. Spray an 8×10 ½” baking dish with non-stick spray. Begin layering the ingredients: Place one-third of the toasted bread slices on the bottom of the dish, followed by one-third of the raisins, and one-third of the shredded cheese. Drizzle 1 ½ cups of the piloncillo syrup evenly over the cheese layer. Allow it to soak for 15 minutes. Repeat these layers two more times, ensuring each layer soaks in the syrup for 15 minutes before adding the next. This step-by-step soaking is key to achieving the perfect texture for homemade Mexican bread pudding. The final layer should be bread, raisins, cheese, and a generous drizzle of the remaining syrup. Let the assembled Capirotada sit for a final 15 minutes before baking to ensure even syrup absorption.

process shot – drizzling spiced simple syrup over the cheese layer.

process shot – assembled capirotada in a baking dish with shredded cheese on the top layer.

Step 4: Bake to Golden Perfection. Cover the baking dish with aluminum foil (sprayed with nonstick spray to prevent sticking to the cheese). Bake for 40 minutes covered. Uncover and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The baking time ensures the Mexican bread pudding is heated through and the cheese is perfectly melted. Serve warm and savor the delightful combination of sweet and savory. ¡Sabroso!

Watch a helpful video tutorial for making this heavenly family recipe for Mexican bread pudding here.

Serving Suggestions for Mexican Bread Pudding

Capirotada is versatile and can be enjoyed at various times of the day.

For a delightful brunch, pair the sweetness of Mexican bread pudding with savory Mexican breakfast dishes like red or green chilaquiles. A warm cup of café de olla perfectly complements this sweet and savory combination.

Enjoying a slice of Mexican bread pudding after lunch is a treat in itself. For a balanced meal, consider pairing it with lighter savory options like tuna patties with citrusy avocado mango salsa or a tuna salad sandwich.

For dinner, follow a comforting main course like veracruz fish soup or espagueti verde with a slice of warm Capirotada for a satisfying and well-rounded Mexican-inspired meal.

serving of capirotada on a small dessert plate next to a small statue of an angel, a pot of cafe de olla, and the remaining Mexican bread pudding in the casserole dish in the background.

Creative Topping Ideas for Your Capirotada

Sprinkles: Add a playful touch of color and a fun, unexpected crunch with colorful sprinkles.
Fresh or Dried Fruits: Customize your Mexican bread pudding with your favorite fruits. Bananas, prunes, mangos, coconut flakes, or even diced tomatoes (for a more adventurous twist!) can be incorporated.
Nuts: Enhance the texture and flavor with a sprinkle of almonds, peanuts, pecans, or pepitas for a delightful nutty crunch.

Expert Tips for Perfect Mexican Bread Pudding

Patience with Soaking: Just like with tres leches cake or other bread pudding recipes, the key to a custardy texture is allowing the bread to fully absorb the flavorful syrup. Don’t rush the soaking process!
Avoid Overbaking: Overbaking will result in dry Mexican bread pudding. Unlike French-style bread puddings with egg custard bases, Capirotada relies on a water-based syrup, offering less leeway in baking time.
Cool Slightly Before Serving: Warm Capirotada is heavenly, but straight-from-the-oven Capirotada can be intensely hot due to the melted cheese. Let it cool for about 10 minutes before serving to avoid burning your mouth.
Serve it Your Way: Capirotada is delicious warm, at room temperature, or even cold. Experiment and find your preferred serving temperature!
Baking Dish Overflow Prevention: If your baking dish is shallow, place a parchment-lined baking sheet underneath to catch any potential syrup drips during baking.

Storage and Reheating Instructions

Make Ahead Option: Assemble your Capirotada up to 24 hours in advance without baking. Cover and refrigerate until ready to bake.
Storing Leftovers: Allow baked Capirotada to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 5 days.
Freezing for Later: Leftover Mexican bread pudding can be frozen for up to 3 months in a freezer-safe container.
Reheating: Gently reheat refrigerated or thawed Capirotada, covered, in a 350°F (175°C) oven for about 10 minutes, or until warmed through. Microwaving is also an option for individual servings.

Frequently Asked Questions About Capirotada

Does Capirotada traditionally contain coconut?

This family recipe, rooted in old-world tradition, omits coconut. While some variations include coconut, this recipe highlights the simple, classic flavors. This coconut-free version is often referred to as capirotada michoacana. Personal preference and family tradition often dictate variations in Mexican bread pudding recipes.

Is Capirotada authentically Mexican?

Yes! This particular sweet version is indeed Mexican. A savory bread pudding called Capirotada existed in Spain as far back as the 1300s. This Spanish version was more like a strata, featuring eggs, broth, cheese, garlic, herbs, and meats like chicken.

The Spanish conquistadors brought this dish, along with Catholicism, to Latin America. In Mexico, old-world methods merged with new ingredients and traditions. For instance, Aztecs used anise tea to soak stale bread, inspiring the use of piloncillo and cinnamon-clove syrup to replace the savory Spanish broth. Over time, Mexican families developed countless unique spins on Capirotada, creating the diverse landscape of Mexican bread pudding recipes we see today.

What are the basic ingredients in Capirotada?

At its core, Mexican bread pudding or Capirotada is a sweet bread pudding featuring crusty bread, warm cinnamon and cloves, and cheese. Raisins are often included, but variations may incorporate other dried fruits, nuts, chocolate, or even sprinkles.

When is Capirotada typically eaten?

While Capirotada is a beloved Lenten dish, it’s also a popular and celebratory Mexican dessert enjoyed during Christmas and throughout the year.

Is Capirotada served hot or cold?

Capirotada is delicious both warm and at room temperature. Personal preference dictates the best serving temperature.

What is the English meaning of “Capirotada”?

While “Capirotada” now primarily refers to this Mexican bread pudding, its etymology is rooted in religion. It derives from the Spanish word “capirote,” referring to the tall, pointed hats worn in some Catholic ceremonies.

Is “Migas” another name for this bread pudding?

While some families refer to Capirotada as “migas,” in other Mexican culinary traditions, migas are known as a savory breakfast dish. “Migas” roughly translates to “crumbs” or “leftovers,” and since Capirotada utilizes stale bread, the name variation is understandable. Regional and family names for dishes can vary greatly within Mexican cuisine.

What defines “Mexican pudding”?

“Mexican pudding” encompasses a range of sweet treats. Rice-based puddings like arroz con leche are popular, along with variations like horchata rice pudding and pumpkin rice pudding. Bread-based puddings like Capirotada, including mini capirotada muffins, also fall under this category. Even flan recipes, such as Mexican coffee flan, tres leches pumpkin flan, and magic chocoflan cake, could be considered part of the broader “Mexican pudding” family.

Savoring Your Capirotada (Mexican Bread Pudding)? Explore More!

If you enjoyed this Capirotada recipe, please consider leaving a star rating and comment below! Share your family memories associated with this classic dish – I’d love to hear them! For more delicious recipes delivered straight to your inbox, sign up for my email newsletter.

flat lay shot of a 9×13 filled with cheesy capirotada (mexican bread pudding) on a wooden table.

Capirotada (Mexican Bread Pudding) Recipe Card

By Yvette Marquez

Total Time: 3 hours 26 minutes
Prep Time: 10 minutes
Cook Time: 1 hour 16 minutes
Yield: 8 to 10 servings

Description: This authentic Mexican bread pudding recipe, Capirotada, blends cinnamon, piloncillo, cloves, raisins, bread, and cheese for a uniquely flavorful and comforting dessert, perfect for Lent, Christmas, or any time of year.

Save Recipe Saved Recipe Pin Recipe Rate Recipe Print Recipe

Equipment

8 x 10 ½” baking dish
Large saucepan
Baking sheet
Fine-mesh strainer

Ingredients

4 bolillo rolls or French rolls
4 1/2 cups water
12 ounces piloncillo or 1½ cups packed dark brown sugar
4 cinnamon sticks (preferably Mexican canela)
6 whole cloves
3 cups shredded cheese (Longhorn Cheddar, Colby, Oaxaca, queso fresco, or Monterey Jack)
1 cup raisins
4 tablespoons butter or butter spray

Get Recipe Ingredients

Instructions

Preheat oven to 350 degrees F (175°C).
Slice rolls into ½ inch thick slices and butter both sides. Layer on a baking sheet and bake for 3 minutes on each side, until lightly toasted and dry. Remove and cool.
Combine water, piloncillo, cinnamon sticks, and cloves in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer uncovered for 20 minutes. Remove from heat and let steep, covered for 2 hours. Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside.
Spray 8 x 10 ½” baking dish with non-stick spray. Layer ingredients in the following order: one-third of the toasted bread, one-third of the raisins, one-third of the cheese, and 1 1/2 cups syrup evenly over cheese. Wait 15 minutes and repeat layers two more times. Let soak for a final 15 minutes before baking.
Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake for 40 minutes. Uncover and bake until cheese is golden brown, about 10 to 15 minutes more. Serve warm.

Video

Watch a video of this recipe here

Recipe Notes

Storage & Heating:

Make Ahead: Prepare Capirotada up to a day ahead without baking; keep refrigerated.
Storing Baked Capirotada: Cool to room temperature, then refrigerate in an airtight container for up to 5 days.
Freezing: Freeze leftovers for up to 3 months in a freezer-safe container.
Reheating: Reheat refrigerated or thawed Capirotada, covered, in a 350°F oven for 10 minutes or microwave until warm.

Expert Tips:

Soaking Time: Don’t rush the soaking process for optimal texture.
Baking Time: Avoid overbaking to prevent dryness.
Cooling: Let cool slightly before serving to prevent burns from hot cheese.
Serving Temperature: Enjoy warm, room temperature, or cold.
Baking Dish: Use a parchment-lined baking sheet under shallow dishes to catch drips.

Nutrition

Nutritional information is an approximation.

Tried this recipe? Mention @muybuenocooking or tag #muybuenocooking on Instagram!

Originally published: March 2011. Also published in the Muy Bueno cookbook.