Capirotada (Mexican Bread Pudding)
Sweet, warmly spiced, and deliciously cheesy, my family’s Capirotada recipe is easily one of my favorite things to eat. (In fact, I love it so much that it was in my very first Muy Bueno cookbook!) This simple, 7-ingredient Mexican bread pudding is especially popular during Lent and Christmas.
What is Capirotada?
Capirotada is a Mexican bread pudding made with cinnamon, piloncillo, cloves, raisins, butter-toasted bread, and melted cheese. Yes, you read that right…cheese in your sweet bread pudding. Don’t knock it till you try it! Have you ever tasted apple pie with a slice of cheddar cheese? This is sort of like that. It’s all about the contrast of sweet and salty.
Mexican capirotada has been around since the 1400’s, so it has some serious staying power. And as with most authentic Mexican foods, and especially with a dish as historied as capirotada mexicana, there are thousands of family recipes, each unique.
Among the many different capirotada recipes and variations I’ve seen and tried — some include milk (capirotada de leche) or sweetened condensed milk (capirotada con lechera).
Others include peanuts or almonds, bananas, coconut, and even sprinkles. My family’s recipe does not include any of that. It’s a simple capirotada de piloncillo.
As a kid, I remember working in our family’s neighborhood store (Soza’s Grocery), where friends and neighbors would bring me samples of their unique delicious Mexican dessert recipes. I’d politely try their capirotada recipes as they stood there waiting for my reaction. It was…awkward.
I couldn’t possibly tell them I didn’t like their version. Besides that, my mother would have killed me if I uttered an unkind word to one of our neighbors or customers! Instead I just stood there and thanked them.
My opinion hasn’t changed much since back then. I love our simple family capirotada recipe because it is comforting and nostalgic. That said, feel free to experiment with the add-ins you and your family like, using this recipe as your springboard.
Why is Capirotada Eaten During Lent?
Each year, Ash Wednesday marks the beginning of Lent. Lent is the solemn, 40-day (excluding Sundays) season that precedes Easter. On Ash Wednesday and all Fridays throughout Lent, many Catholics and Mexican families fast and abstain from eating meat.
The most popular food we eat during Lent is capirotada, which is steeped in religious symbolism. Many Mexican and Mexican-American families view this dish as a reminder of the suffering of Christ on the cross. The ingredients in this recipe carry a rich and symbolic representation.
Classic capirotada ingredients are associated with Jesus on the cross. The bread is for the Body of Christ, the piloncillo syrup is his blood, the cloves represent the nails on the cross, the cinnamon sticks symbolize the wooden cross, and the melted cheese is a representation of the Holy Shroud.
If you’re searching for a fun twist on the classic dessert, my tres leches capirotada recipe and many more recipe ideas to enjoy during Lent are in my latest cookbook, Fiestas, which is a fantastic cookbook for all our beloved holidays.
Why You’ll Love This Recipe For Capirotada
- It’s a deliciously economical dessert, and is an excellent way to use up stale bread!
- For many Mexican families, this bread pudding is incredibly nostalgic — it’s a wonderful reminder of our roots.
- It’s made with just 7 (!!!) simple ingredients, most of which are pantry staples.
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Bolillo Rolls: These classic Mexican rolls are easily found at Latin supermarkets or panaderias (bakeries) and are used to make these veggie tortas and molletes mexicanos, both of which are perfect for Lent! You are welcome to use any other lightly crusty bread like French bread.
- Water: For making the cinnamon-clove simple syrup.
- Piloncillo: This traditional, minimally refined cane sugar adds a certain caramelly deliciousness. It’s commonly found in Mexican grocery stores, but if you can’t find it, here’s where you can buy it online. In a pinch, packed dark brown sugar is a good substitute.
- Cinnamon Sticks: If possible, try to find Mexican cinnamon (a.k.a. canela). The flavor is much milder or less spicy than the more ubiquitous Ceylon/cassia cinnamon, and there are lovely floral undertones. If not, “true” cinnamon will do the job.
- Whole Cloves: Cloves have a lovely warmth. Note that we’re talking about cloves the spice, not garlic cloves!
- Shredded Cheese: I like the contrast of flavors of salty Longhorn cheddar or Colby with the sweetness of the capirotada. If you like a mild cheese, use queso Oaxaca, queso fresco, or shredded Monterey jack cheese. It comes down to personal preference and what you love, and what you are used to.
- Raisins: Raisins are an integral part of my childhood memory of what capiratada tastes like, but you’re welcome to use the dried fruits of your choice.
- Butter: Buttering the bread before toasting adds a lovely richness. You can use butter spray for a lighter version.
How to Make Capirotada the Muy Bueno Way
Step 1: Dry Out Bread. Cut rolls in 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.
Step 2: Make Piloncillo Syrup. Combine water, piloncillo, cinnamon sticks, and cloves in a large saucepan. Bring to a boil; reduce heat, creating a thin syrup. Simmer syrup 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.
Step 3: Assemble. Spray baking dish with non-stick spray, layer ingredients in the following order: a third of the toasted bread, third of the raisins, third of the cheese, and 1 1/2 cups syrup evenly over cheese.
Wait 15 minutes and layer another third of the bread, raisins, cheese, and 1 1/2 cups syrup evenly over cheese. Let soak for another 15 minutes, and again top with the remaining bread, raisins, cheese, and syrup evenly over bread. Before baking let set for another 15 minutes.
Step 4: Bake. Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake 40 minutes, uncover and bake until cheese is golden brown about 10 to 15 minutes more. Serve warm.
Watch the instructional video for our heavenly capirotada family recipe. Try very hard not to eat the entire dish of capirotada at one sitting. ¡Sabroso!
Serving Suggestions
For brunch, nothing beats the savory satisfaction of red or green chilaquiles, perfectly complemented by a side of bread pudding for dessert, accompanied by a steaming cup of café de olla.
Having a slice after lunch? I won’t tell. Make sure to pack some of my tuna patties with citrusy avocado mango salsa or a sandwich made with my mom’s best tuna salad. For dinner, try my veracruz fish soup or espuageti verde for a meal the whole family will love.
Topping Options
- Sprinkles: It might sound a little unusual, but it adds a delightful pop of color and a satisfying crunch.
- Fruits: Feel free to add the fruits of your choice, such as banana, prunes, mangos, coconut, and tomato.
- Nuts: Add almonds, peanuts, pecans, or pepitas to give the bread pudding a nutty crunch.
Expert Tips & Tricks
- Don’t rush the step-by-step soak. If you’re familiar with tres leches cake or other bread pudding or bread-based casserole recipes, you know the key to getting that custardy, soft texture is letting the dried bread soak up all the flavorful goodness!
- Don’t over-bake your Mexican bread pudding or the bread will be dry. Unlike a French-style bread pudding made with an egg custard base, this capirotada is made with fat-free, water-based simple syrup, so you don’t have as much of a window of error.
- Let the pudding cool slightly before serving. Warm capirotada? DELICIOUS! Straight-out-of-the-oven-scalding-hot-capirotada? With the melty cheese in there, it’s basically the culinary equivalent of napalm. Unless you want the whole roof of your mouth to slough off, give it 10 minutes of patience.
- Capirotada can be served warm, room temperature, or cold. I personally prefer warm, but do what calls to you!
- If your baking dish is too shallow, place a parchment-lined baking sheet underneath it to catch any potential drips.
Storage & Heating Instructions
- Feel free to prepare your capirotada up to a day ahead without baking it. It will keep in a well-covered container in the fridge for 24 hours.
- Once baked, capirotadas should be allowed to cool to room temperature before transferring it to an airtight container or freezer-friendly container. It should keep well in the fridge for up to 5 days.
- Leftovers can also be frozen for up to 3 months.
- To reheat and serve capirotada, you can gently warm refrigerated or thawed capirotada, covered, in the oven at 350 degrees F for 10 minutes. Alternatively, you can use the microwave.
Frequently Asked Questions
Both my mom and grandma used the most simple ingredients to make this old world and traditional dish, so that’s the way I’ve written the recipe below — with no coconut. As humans, we are such creatures of habit, and any capirotada that doesn’t taste like our simple family recipe just doesn’t do it for me. This basic, coconut-free version is sometimes referred to as capirotada michoacana.
It sure is! Well, at least this particular kind is. Another, more savory version of capirotada was popular in Spain in the 1300’s. The Spanish bread pudding by the same name was more what I’d consider a strata — a savory breakfast-y bread pudding featuring eggs, broth, cheese, garlic, herbs, and meat, particularly chicken and other poultry.
The conquistadors brought this recipe with them (along with Catholicism) to Latin America, and the old world methods collided with new traditions and ingredients. For example, the Aztecs had a dish that used anise tea to soak stale bread — so using a piloncillo and cinnamon-clove syrup replaced the savory broth used by the Spanish. And then, as the recipe spread, more and more families began to put their own unique Mexican spin on it.
At its most basic, Mexican capirotada is a sweet bread pudding that features crusty bread, warming cinnamon and cloves, and shredded cheese. Our family also uses raisins, but some recipes call for different dried fruit, nuts, or other inclusions like chocolate or sprinkles.
While this recipe for capirotada usually only comes out for Lent in our house, it’s also a delicious and celebratory Mexican dessert that is very popular during the Christmas holiday, but can be eaten all year round!
I personally think capirotada is best served warm (but I think that’s true of ALL bread puddings), but it’s also quite tasty at room temp.
While the word is now synonymous with Mexican bread pudding, its etymology has religious roots. Capirotada comes from the Spanish word “capirote,” which refers to the tall pointy hats worn during some Catholic ceremonies.
It sounds like “cah-PEE-row-TA-da.”
Nope, your family just uses a different name than mine does. In our house, migas are a savory breakfast dish. But many of my readers have told me they grew up calling capirotada-style bread pudding “migas,” which roughly translates to “crumbs or leftovers.” Since we make capirotada with stale or leftover bread, who am I to say you’re wrong??
Much like other global dessert traditions, there are quite a few different types of Mexican pudding. There’s rice-based arroz con leche (and, while you’re at it, my horchata rice pudding and pumpkin rice pudding) and this bread-based pudding (which I also make in adorable mini capirotada muffin form). I’d also argue that flan recipes (like my Mexican coffee flan, tres leches pumpkin flan and magic chocoflan cake) would be under the umbrella of “Mexican puddings.”
Enjoying This Capirotada (Mexican Bread Pudding)? Try These, Too:
- Capirotada (Bread Pudding) Muffins
- Mexican Style Baked French Toast Casserole
- Bourbon Bread Pudding with Harvest Berry Sauce
- Cinnamon Horchata Rice Pudding
- Mexican Pumpkin Rice Pudding
- Arroz con Leche (Mexican Rice Pudding)
- Mexican Chocolate and Avocado Pudding
If you have tried this capirotada recipe, please leave me with a star rating and comment below! I’d also love to hear your special family memories with this classic dish! If you’d like more recipes delivered straight to your inbox, you can sign up for my email newsletter.
Capirotada (Mexican Bread Pudding)
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
- 6 whole cloves
- 3 cups shredded cheese, Longhorn Cheddar, Colby, or cheese of your choice
- 1 cup raisins
- 4 tablespoons butter or spray butter
Equipment
Instructions
- Preheat oven to 350 degrees F.
- Cut rolls in ½ inch 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 syrup 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: a third of the toasted bread, third of the raisins, third of the cheese, and 1 1/2 cups syrup evenly over cheese. Wait 15 minutes and layer another third of the bread, raisins, cheese, and 1 1/2 cups syrup evenly over cheese. Let soak for another 15 minutes, and again top with the remaining bread, raisins, cheese, and syrup evenly over bread. Before baking let set for another 15 minutes.
- Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake 40 minutes, uncover and bake until cheese is golden brown about 10 to 15 minutes more. Serve warm.
Video
Notes
- Feel free to prepare your capirotada up to a day ahead without baking it. It will keep in a well-covered container in the fridge for 24 hours.
- Once baked, capirotadas should be allowed to cool to room temperature before transferring it to an airtight container or freezer-friendly container. It should keep well in the fridge for up to 5 days.
- Leftovers can also be frozen for up to 3 months.
- To reheat and serve capirotada, you can gently warm refrigerated or thawed capirotada, covered,
- Don’t rush the step-by-step soak. If you’re familiar with tres leches cake or other bread pudding or bread-based casserole recipes, you know the key to getting that custardy, soft texture is letting the dried bread soak up all the flavorful goodness!
- Don’t over-bake your Mexican bread pudding or the bread will be dry. Unlike a French-style bread pudding made with an egg custard base, this capirotada is made with fat-free, water-based simple syrup, so you don’t have as much of a window of error.
- Let the pudding cool slightly before serving. Warm capirotada? DELICIOUS! Straight-out-of-the-oven-scalding-hot-capirotada? With the melty cheese in there, it’s basically the culinary equivalent of napalm. Unless you want the whole roof of your mouth to slough off, give it 10 minutes of patience.
- Capirotada can be served warm, room temperature, or cold. I personally prefer warm, but do what calls to you!
- If your baking dish is too shallow, place a parchment-lined baking sheet underneath it to catch any potential drips.
Originally published: March 2011. This recipe is also published in the Muy Bueno cookbook.
330 Comments on “Capirotada (Mexican Bread Pudding)”
Fixed one order of Capiotada and now I have to fix the second pan. It is that delicious. Thinking of fixing for my grandson and his wife.
Oh my goodness!!!! Finally found the right recipe!!!!!
I seriously watched 2 weeks of YouTube videos for a Capirotada recipe like my Grandmother used to make. None of them were like hers, until I watched your video!!!! This is it! I am so excited!
By the way, my Grandmother was from Las Cruces, NM.
Thank you for sharing your recipe!!!!!!
Love your recipes! Thanks for sharing.
Looks delicious. Can it be cooked in a crock pot or pressure cooker?
Tucson here, a lot of us also add onions/green onions. Not sure where that came from. A lot of jews were persecuted in Spain and made their way to America and settled in New Mexico. Lived under the guise of being Catholic to escape persecution. Have Jewish friends who make a dish almost identicle to this and at Easter. Either way our church ladies always prepare this during Lent.
Wow my mouth is melting this looks so good.
Olga.
I definitely agree with you on only your familys recipe being the best! Lol I’d taste our friends recipes and… Eeegh.. They just werent the same.
We too make this recipe and of course there’s no better one.(in my opinion) thanks for the great recipes! Coming from a fellow El Pasoan
Are use more or less the same ingredients only I add coconut pecans and Mexican cheese a Ranchero cheese
Love this recipe, exactly like my Grandmother, I used to make for my Dad, now I make for my husband!
Over the years, I’ve tried capirotada prepared by different people. I’ve never liked it. Maybe it’s an acquired taste! But I don’t give up. (It took me many years to like cantaloupe; I like it now as an adult.) I came across your website, and I saw your recipe. I think I will give it a try. If I prepare it, maybe I will like it. Thank you for your site and recipes.
I have always known that Capirotada is a Jewish dessert brought to the new world by the Sephardic Jews who came there. That and Semite bread, empanadas traditional Bunuelos and other foods. These were adopted by the Mexican people and have been passed down through many generations.
I have a question. I have made this recipe quite a few times and it is delicious. It has quickly become a dessert everyone asks for, for any occasion. I find myself stretched out this time and I’m trying to make it as ahead of time as I can. My question is, can I make the syrup the day before and does it need to be refrigerated once I do make it?
Sorry for the delay. Yes, absolutely! Feel free to refrigerate the syrup for no longer than 5 days.
Hello, About to make the recipe. I am not using cheese. However, as I ready the other comments about cheese. I am wondering! This is my first time making capirotada. Thanks!
Great site!! I learned meaning of Capitotada
Thank u for ur recipes
I just came across this site and so glad I did. I havent tried the recipe yet but cant wait to and take some to my mom. Reading all tje comments I’m glad to still have my mom. I am so proud to be of Mexican Heritage. A Mexicam American . I am so proud of you as well and what you have done for us.
Looks like a recipe I want to try.
I am going to try this recipe
Today I would like to make capirotada even
Though Easter was yesterday’s.
I have all ingredients and didn’t use them all over the holiday. Want to try some different ideas. Please help me!
I made this with my local grocery store’s small French rolls (similar to bollilos), used a pound of dark brown sugar because no one in my town stocked piloncillos, added 1 cup toasted pecan pieces, 2/3 cup dried apricots, and used a Mexican Four Cheese shredded cheese bag (3 cups). Followed the recipe and although it took a long time in prepping this, it was worth it. Every body in my family liked it. I wanted to make a capirotada for today, Good Friday. It was a very late dessert but delicious! Obviously, we’ll be eating this with our breakfast tomorrow morning. I baked it in a glass dish and I recommend this recipe (with the addition of toasted nut pieces and another dried fruit in addition to the raisins).
My husband and his family are Mexican American and have lived just south of San Antonio for generations. My mother in-law gave me the very general ingredients and method years ago for me to make this for my husband (I personally do not care for it at all). Since I make it so rarely, I had forgotten the way the ingredients were proportioned. The recipe is nearly identical to hers with the only exception being that they used toasted white bread (wonder bread, to be exact). I stumbled on this recipe quite by accident and decided to make this for my husband as a special treat tonight and it was perfect. Thanks for keeping these gems alive!
Just made some Capirotada, turned out good & smells good reminds me so much of my grandmother, haven’t eaten Capirotada maybe more than 35 years. I’m so glad I found your recepic and made it. Thanks so much. All the way from Madison, WI and originally from Texas.
Wow, I got two blessing today, I came across this recipe, just what I was looking for; not knowing the meaning behind this delicious Capirotada bread pudding mean even more to me now. I live in San Antonio Texas and am from a German back ground, we make bread pudding as well but a little different. My father lives in a nursing home here with most Spanish employees, I wanted to make something special for them and yours is the one I choose.. Love the Christian story so much that I’m going to print it out and attach it to their gift.
What are capirotadas
THIS IS VERY MUCH LIKE MY RECIPE. WHEN I WAS A YOUNG WIFE, MY MOMMY GAVE ME A COOKBOOK OF AUTHENTIC MEXICAN FOOD RECIPES, THIS BOOK WAS PUBLISHED IN 1958, LIKE THE YEAR I WAS BORN, I CHERISH THIS MORE SO SINCE MY MOMMY PASSED. AFTER MAKING THE CAPI EXACTLY LIKE THE COOKBOOK RECIPE, I DECIDED TO TWEEK IT AND SO INSTEAD OF BANANAS, RAISINS OR BUTTER
I USE COCONUT, ALMOND SLIVERS AND CHERRY OR POMEGRANTE FLAVORED CRANBERRIES, AND LOTS OF COBY AND MONTEREY CHEESE… IT IS FANTASTIC !!! ITS MY HUBBY’S FAVORITE DESSERT.