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You are here: Home » Mexican Desserts » Capirotada Mexicana

Capirotada Mexicana

Published: Mar 14, 2012 · Updated: Mar 25, 2019 by Mely Martínez

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Capirotada, sometimes described as a bread pudding, is a scrumptious dessert made with layers of bread drenched in a sweet and aromatic syrup. It is popular during Lent season and during the winter holidays, and is made with slices of toasted bread as well as a variety of toppings like nuts, cheese, and raisins. All these ingredients are layered in a baking dish and then soaked in a syrup made with piloncillo (Mexican brown sugar), cloves, and cinnamon, before being baked in the oven.

Mexican bread pudding capirotada

If you are into salty, sweet, soft, crunchy, spongy mixed all together with a dash of spice, this is for you. Yes, this concoction sounds really weird, but it is an explosion of flavors in your mouth. According to some books, this recipe is a long-lost relative to one served in the Middle Ages.

Jump to:
  • Capirotada Origin-History
  • Capirotada: a Mexican Lenten Dish
  • Making Capirotada in Advance
  • Where to buy ready-made Capirotada
  • Capirotada Toppings
  • How to make Capirotada
  • Recipe
  • 💬 Comments

Capirotada Origin-History

Capirotada is one of the many recipes brought to the New World by the Spaniards. A dish with a heavy Moorish influence, Capirotada was originally used as a convenient way to use leftover bread. It was also popular to make and consume it before and during the Lent season, a tradition that continues to this day. The Capirotada dish even carries Christian symbolism in its ingredients, with the bread believed to represent the body of Christ, and the syrup representing his blood. Capirotada was originally not as sweet as it is now, with the ingredients and flavors changing over time. Today, you can find many varieties of Capirotada all throughout Mexico.

Even though I prefer to think that a very savvy woman seeing the approach of lent decided to make good use of what she has leftover in the kitchen before the fasting days of Lent, and then Capirotada was created. Just picture her looking at the dry pieces of bread.

Capirotada: a Mexican Lenten Dish

Wondering what to do to make good use of it. Searching into her baskets for anything else to add. There she found a dry piece of salty cheese and some raisins. But still, the bread was 2 days old, well add some water to soften it, and since water is just too plain, then sweeten the water the only way they knew, with piloncillo. And what goes great with piloncillo? Cinnamon and clove! Shall we add it? Of course! And what about those peanuts over the top shelf? That sounds like a great idea, let’s add them too. And Viola! Let’s call it “Capirotada”.

The truth is that I don’t care what they called, as long as you let me have a huge portion of my dish.
I wonder how many times you find yourself in the same situation, looking at your freezer with the door wide open. Thinking about what to do with that lonely package of meat or chicken, then searching in your vegetable drawers and the spice’s jars asking yourself what to do with it. Then after an hour or so you have created a dish that now is your family favorite. Has that ever happened to you?  If so, let me know if the comments/ I would love to hear about it.

Making Capirotada in Advance

Capirotada recipe mexican

If you make Capirotada in advance, keep in mind that the bread will get soggy, and it will become mushy if you let it sit for a long period of time. Some people prefer that texture, while others don’t. If you want the layers of bread to hold their shape, but still want to do some preparation in advance, one option is to prepare the toasted bread and have all your ingredients ready to assemble, then bake the dish later.

I have never stored Capirotada in the fridge for longer than two days after baking, because we usually finish it the same day or the next! This is a dish that is usually made to enjoy the same day you prepare it. It is not common to freeze Capirotada.

In Mexico, every region of the country has its own variation of this dish. From the famous Capirotada Michoacána, where people add chocolate chips and fried plantains or bananas, to the Capirotada found in Zacatecas, where guavas and local cheese are added to the toppings. You can be in Jalisco, Durango, Chihuahua, Sinaloa, or Guerrero, no matter the place in Mexico, you will always find this dish, and it will always be delicious!

Capirotada recipe mexican

Where to buy ready-made Capirotada

Years ago, this dish used to only be made at home, but nowadays you can find this delicious treat for sale at Latin grocery stores here in the States during Lent season. I can even find it in my local Facebook marketplace!

And now to the Capirotada recipe, which is a basic one. See notes below for substitutions and other additions.

Capirotada ingredients

Capirotada Toppings

capirotada toppings

How to make Capirotada

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

Piloncillo Syrup
  • Preheat oven to 350F.  In a medium-size pot place the Piloncillo, cinnamon stick, cloves, and water. Place in the stove and melt in medium heat. (Please check the ingredients list below)
Piloncillo syrup
  • 2. Mix the melted butter with the oil and brush over the slices of bread. Place in a baking tray and bake for 8 minutes and then turn over to bake 5 more minutes. The bread should have a deep golden color.
Toasted bread for capirotada

Start assembling the slices of bread in a round oven-proof dish. With the help of a ladle slowly pour syrup over the bread making sure the bread absorbs the syrup, do not let it go to the bottom of the dish in order to have enough syrup to moist all the bread pieces. Better yet dip the bread into the syrup to get an even moist crumb.

  • Top the first layer of bread with cheese, raisins, and peanut, or any other fruit or nuts you would like to add according to the suggestions given below or your own.
  • Place another layer of bread and continue the process as in step 4.
Capirotada recipe Mexican
  • Pour the remaining syrup over the last layer of bread and top with the cheese, raisins, and peanut. Dot with the 2 tablespoons of butter cut into small cubes. Cover with aluminum foil and bake in your preheated oven for 45 minutes until the top crust is golden and the lower layers are moist. If you are also adding sliced bananas and candy sprinkles, add them at serving time. Serve warm or cold.

¡Buen provecho!
Mely,

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Recipe

Mexican bread pudding capirotada

Capirotada Mexican Bread Pudding

Mely Martínez - Mexico in my Kitchen
Capirotada Mexican bread pudding, If you are into salty, sweet, soft, crunchy, spongy mixed all together with a dash of spice, this is for you. Yes, this concoction sounds really weird, but it is an explosion of flavors in your mouth.
4.79 from 19 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Desserts
Cuisine Mexican
Servings 10
Calories 465 kcal

Ingredients
  

  • 12 Ounces About 1 ¼ cup of piloncillo or dark brown sugar
  • 1 ½ cup of water
  • 1 stick of cinnamon
  • 2 whole clove spice
  • 3 Tablespoons melted butter
  • 3 Tablespoons vegetable oil
  • 16 slices ⅓” thick of Bolillo or French bread at least 2 days old
  • ¾ cup of Cotija Cheese
  • ¼ cup of roasted peanut
  • ¼ cup raisins
  • 2 tablespoons of butter cut in small cubes

OPTIONAL EXTRA TOPPINGS

  • 2 Bananas sliced
  • 4 tbsp rainvow decorative sprinkles

Instructions
 

  • Preheat oven at 350F. In a medium size pot place the Piloncillo, cinnamon stick, cloves and water. Place in the stove and melt in a medium heat.( If you have a hard time cutting the piloncillo for the amount needed, place it in your microwave for intervals of 30 seconds until it is soften enough to cut. Be careful while removing it out of the microwave since it gets extremely hot.)
  • Mix the melted butter with the oil and brush over the slices of bread. Place in a baking tray and bake 8 minutes and then turn over to bake 5 more minutes. The bread should have a deep golden color.
  • Start assembling the slices of bread in an round oven proof dish. With the help of a ladle slowly pour syrup over the bread making sure the bread absorbs the syrup, do not let it go to the bottom of the dish in order to have enough syrup to moist all the bread pieces. Better yet dip the bread into the syrup to get and even moist crumb.
  • Top the first layer of bread with cheese, raisins and peanut or any other fruit or nuts you would like to add according to the suggestions given above or your own.
  • Place another layer or bread and continue the process as in step 4.
  • Pour the remaining syrup over the last layer of bread and top with the cheese, raisings and peanut. Dot with the 2 tablespoons of butter cut in small cubes. Cover with aluminum foil and bake in your preheated oven for 45 minutes until the top crust is golden and the lower layers are moist. Serve warm or cold.

Video

Notes

Some variations to this recipe:
• Traditionally the bread is first fried instead of toasted in the oven. Choose the method that better fit your taste.
• Italian or French bread can be used even challah bread. In Northern Mexico, even toasted corn tortillas are added.
• Some cooks also add anise seed to the syrup, if you would like to do so ¼ teaspoon will be fine for this amount of bread.
• Fruits are also found in some recipes, the most common are fried plantain, bananas, and apples.
• Tomatoes and onion are also common in some of the syrup recipes in Sonora and Sinaloa.
• Prunes, cranberries, or other dried fruit are also used instead of the raisins, even shredded coconut.
• The same applies to the peanuts, any other nuts like almonds, pecans, walnuts, pine nuts are used.
• Other cheeses used as substitutes are Mexican Manchego, Chihuahua Cheese,  Monterrey Jack, and Mild White Cheddar, and even parmesan mixed with Mexican Queso Fresco.

Nutrition

Serving: 0.5cupCalories: 465kcalCarbohydrates: 71gProtein: 14gFat: 13gSaturated Fat: 8gCholesterol: 19mgSodium: 699mgPotassium: 196mgFiber: 3gSugar: 12gVitamin A: 150IUVitamin C: 0.4mgCalcium: 114mgIron: 4.1mg
Keyword capirotada de leche, Capirotada Mexican Bread Pudding, spanish bread pudding
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Prieta

    March 14, 2012 at 4:34 am

    Mely, I don't like capirotada but your introduction is amazing! What a nice way to describe the birth of this lenten food, I liked your version better, too. Your recipe, I'm sure, must be attractive to many people including my family who can kill for capirotada.
    Felices Pascuas!

    Reply
  2. loves2spin

    March 14, 2012 at 11:27 am

    Oh, Mely, that is fabulous! Thank you for sharing it with us. Yolanda

    Reply
  3. Ben

    March 14, 2012 at 2:19 pm

    When I was a kid I didn't use to like capirotada, but now I love it! Thanks for sharing this 🙂

    Reply
  4. Karen

    March 14, 2012 at 3:41 pm

    5 stars
    I love capirotada, Mely. So many flavors and textures. I throw things together all the time for dinners. I've always said that I could never open a restaurant because you have to be consistent with recipes. I can hardly make the same thing twice! Have a great day, Mely!

    Reply
  5. Heather @girlichef.com

    March 14, 2012 at 3:59 pm

    Mouthwatering Capirotada, Mely! I haven't had this in ages and I feel like I should make some. Wish I could just have a couple scoops of yours!

    Reply
    • Sara Hahn

      November 11, 2020 at 5:33 pm

      5 stars
      Loooooooove capirotada!!!! I want to eat it every day!!! My ama makes hers with benuelos...mmmmmmm!!!!! Now I want some!! 🙂

      Reply
  6. Pily

    March 14, 2012 at 4:07 pm

    Qué rico!! me encanta!! y me gusta mucho que no los freíste completamente sino horneados!! qué rico Mely!! quiero hacer!!
    un beso amiga

    Reply
  7. Ruth Sagrario Macotela

    March 14, 2012 at 7:57 pm

    Yum!! me encanta este postre,mi Abue lo prepara cada a-o en estas fechas 🙂

    Saludos, Mely!

    Reply
  8. Mexico in my kitchen

    March 14, 2012 at 9:37 pm

    Yes, everyone, it is capirotada time. A either you love it or hate it. Personally, growing up I didn't like it. But now, I love it. Maybe, I was a very picky eater back there.

    Thank you for your comments,

    Mely

    Reply
  9. La Dama

    March 14, 2012 at 11:59 pm

    Aye Mely!!
    I spoke to mi Ama last weekend and she gave me the recipe pero con tortillas.
    the receta is very similar to yours.
    I am muriendome for Capirotada, but since I gave up sugar..I'm waiting till Easter to artarme.
    Besios

    Reply
    • Mexico in my kitchen

      March 16, 2012 at 1:45 pm

      Hello Dora,
      You are right in the North part of the country some people add a layer or two of toasted tortillas.

      Good job in giving up sugar.

      Besos guapa

      Reply
  10. Carmen

    March 15, 2012 at 4:08 am

    Mely, recién hice capirotada, pero no me gustó el no freirla, veo que tu usaste mantequilla. La verdad extrañé el sabor grasoso de siempre, ja. ¿Sabes? hay un estupendo queso que venden aquí. EL queso de cincho, aquél que lo fotografíe cuando me pediste fotos del mercado. Ese queso que enchilan y hacen paredes. Queda mejor que el cotija.
    Oye está muy bonitas tus fotos, tienes otro formato en tu blog y no me había dado cuenta, lo siento.

    Recibe mi cariño.

    Reply
    • Mexico in my kitchen

      March 16, 2012 at 1:48 pm

      Hola Carmen,

      SI me acuerdo se ese queso, y lo venden por aqui en el area aunque algo lejos. Lo tendren en cuenta para la proxima. Me creeras que nunca lo he hecho con el pan frito, lo he probado. Frito o tostado es cuestion de gustos, como quiera sabe delicioso.

      El formato del blog sigue igual.

      Un abrazo,

      Mely

      Reply
  11. Byte64

    March 15, 2012 at 9:07 pm

    Mely,
    como se me antoja tu capirotada, yo la hice nomas una vez pero no me salió como la esperaba, pero voy a hacerla otra vez con tu receta. Oye, ya no me acuerdo, el queso cotija es muy salado o bastante neutro?

    Un abrazo
    Tlaz

    Reply
    • Mexico in my kitchen

      March 16, 2012 at 1:51 pm

      Hola Flavio,

      EL queso cotiza es bastante salado. Si tienes un parmesano o romano seria buena idea usarlo. Por eso la receta que yo ahgo lleva muy poco y de acuerdo a las ocasiones que lo he hecho no necesita mas. Asi queda muy bien balanceados los sabores.

      Cuando lo prepares dejalo reposar unos minutos despues de haberlo sacado del horno para que todos los sabores esten en su punto.

      Un abrazo a ti tambien

      Mely

      Reply
  12. NORMA RUIZ

    March 16, 2012 at 2:48 am

    Que rico, sabes este es el postre favorito de mi madre, le encanta y me gusta como lo haz preparado tú, voy a probar con esta receta mil gracias Mely un abrazo afectuoso.

    Reply
  13. Mother Rimmy

    March 16, 2012 at 3:42 am

    I love cinnamon and raisins. What a delicious sweet treat!

    Reply
  14. Miz Helen

    March 17, 2012 at 11:46 pm

    5 stars
    Hi Mely,
    This is an awesome dish that we would really enjoy, it looks so full of flavor! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick's Day!
    Miz Helen

    Reply
  15. Nora

    March 20, 2012 at 4:18 am

    Mely, me hiciste recordar cuando mi mamá nos hacía capirotada. Ella lo hacía como antes por supuesto, el pan frito.
    Lo demás igual, qué rico, son los sabores de la infancia.

    Besos

    Reply
    • Mexico in my kitchen

      March 20, 2012 at 3:14 pm

      Hola Nora,

      Como hay comidas que nos llevan al pasado, a las memorias que tenemos asociadas con ese platillo y a la gente que nos une a esas memorias.

      Un abrazo,

      Mely

      Reply
  16. Rebecca Subbiah

    March 21, 2012 at 2:25 am

    looks great loved the way you wrote this blog post fun

    Reply
  17. MyCookingTime

    March 26, 2012 at 8:30 pm

    Hola mely

    Qué rico, me encanta la capirotada, un recuerdo de mi infancia, me encantaba cómo la preparaba mi abuelita!

    Lo he intentado pero no me queda igual y ahora, lástima porque no puedo comer pan =(

    Reply
  18. Enid

    April 09, 2012 at 7:31 pm

    Todas las culturas tenemos algun tipo de budin de pan. Tengo una amiga que nos preparo este postre para Easter pero ella le echa a la leche cebolla y oregano al hervirla. Nuevo para mi. Le quedo estupendo y no e ncuentras el sabor de la cebolla o el oregano. Ella es de Mexico.

    Reply
    • Mexico in my kitchen

      April 10, 2012 at 3:58 pm

      Hola Enid,

      Gracias por compartir como lo prepara tu amiga. Estoy segura que sera de mucha ayuda para otras personas que tambien usan otros ingredientes en la receta o que les gusta experimentar con sabores diferentes.

      Feliz dia!

      Mely

      Reply
  19. Carmen

    June 18, 2012 at 3:08 am

    Pasaba por aquí, pasaba por aquí, ningún teléfono cerca y no lo pude resistir, pasaba por aquí, larán, larín, larán
    Beso

    Reply
    • Mely

      June 18, 2012 at 4:50 pm

      Gracis por la serenta Carmen.

      Me alegraste el rato.

      Saludos,

      Mely

      Reply
  20. Pily

    August 19, 2012 at 9:34 pm

    Aquí ya había pasado !! jajaja!!
    saludos

    Reply
  21. Azzucena y Jardín

    March 03, 2013 at 7:25 pm

    5 stars
    Mely,

    Muchas gracias por compartir todo esto en tu blog. Yo soy mexicana y ahora estoy viviendo en Suecia. Cuando me entró la añoranza por la comida mexicana me encontré con tu maravilloso recetario y ahora, nomás de preparar las recetas, me siento más cerca de los que quiero.

    Muchos saludos,

    Carmen

    Reply
    • Mely

      March 04, 2013 at 2:52 pm

      Gracias por tu comentario Carmen.

      Que bueno que te sirvan las recetas y te ayuden a recordar a nuestro Mexico Lindo y Querido.

      Saludos,

      Mely

      Reply
  22. Joy Alegria

    March 08, 2013 at 8:02 pm

    que deli!!!! mil gracias por compartir esta deliciosidad!

    Reply
  23. Andrea Castaneda-Acosta

    January 24, 2014 at 5:44 am

    5 stars
    Acabo de encontrar su página gracias a Diana de My Humble Kitchen y estoy encantada! He querido aprender a hacer Muchas de estas recetas! Me encanta la sencillez para describir todo(fácil para mi porque muchas receta auténticas mexicanas son difíciles de entender) El año pasado, mi mamá le pidió a mi tía abuela está receta. Lo malo es que ella no sabe dar medidas (porque ella no más le tantea). Nos quedó horrible! Ji ji!
    Q contenta se pondrá mi mamá cuando le diga q tengo esta receta!
    Gracias!!

    Reply
    • Mely

      January 24, 2014 at 12:07 pm

      Hello Andrea,

      Gracias por tus comentarios. Yo tambien usaba el "tanteometro" para cocinar, pero el tener el blog me ha obligado a escribir las recetas con cantidades 🙂

      Espero les guste la receta tanto como nos gusta aqui en casa.

      Saludos!

      Mely

      Reply
  24. Laly Today

    May 10, 2014 at 11:53 am

    5 stars
    Hola Mely, admiro todas tus recetas.. Riquísima tu receta de Capirotada y gracias por las fotos para ver paso a paso. Sabes yo lo hago así igualito como tu receta y también agregamos el anís, y UNAS. 3 RAMAS DE CILANTRO EN EL JARABE --- somos de Monterrey Nuevo Leon mas bien de ALLENDE, un pueblo magico entre montañas y mi receta es muy antigua de mi tatarabuela de parte de mama. Ojala la pruebes con el cilantro queda deliciosa. Felicidades por tu gran blog y trabajo!!

    Reply
  25. Esther

    February 18, 2018 at 11:03 pm

    Hi Mely,
    I have never liked capirotada, but the rest of my family/does. So I learned how to make it like my mom did. Her version didn't include peanuts, & she used shredded cheddar cheese.
    Instead of using piloncillo, she made her own syrup with brown sugar, water & cinnamon sticks.
    Brings back good memories....

    Reply
  26. Sandy W. White

    January 25, 2019 at 7:23 pm

    5 stars
    I love this dish, my grandma used to make it for all her grandkids during Easter time. Now, I'm making it for my own kids thanks to you.

    Reply
  27. Jackie

    April 11, 2019 at 2:21 pm

    Hello!
    Thank you so much for sharing.
    Total n00b question: is it fresh cotija or añejo?

    Reply
    • mmartinez

      April 11, 2019 at 7:45 pm

      Hello Jackie,
      Añejo!

      Reply
  28. Martha E. Trevino

    April 24, 2019 at 2:55 pm

    At our house, Mom always made capirotada during the holidays. None of us liked cheese or peanuts in capirotada, therefore, these ingredients were always omitted. Pineapple, raisins and thin banana slices were added, along with the anise seeds, cinnamon and piloncillo. It is still a revered dish to all of us. I loved seeing your recipe because it feels great to see our Mexican cuisine taking center stage. Keep up the excellent work, Mely!

    Reply
  29. Jessi Narváez

    February 21, 2020 at 10:24 am

    5 stars
    My mom used to make this dish around Semana Santa, I didn’t remember all the ingredients and found your recipe online. It tastes very authentic, it reminds me of my mom’s capirotada. Thank you!
    PS. All your recipes seem very traditional! I'm so happy I found your blog!

    Reply
  30. Irma

    March 07, 2020 at 2:44 pm

    5 stars
    Thank you

    Reply
  31. reyna

    April 04, 2020 at 4:05 pm

    5 stars
    Mely thank you best recipe ever.

    Reply
    • reyna

      February 25, 2021 at 4:41 pm

      one last thing i ccould not find cotija cheese so i used mild cheddar cheese

      Reply
      • Mely Martínez

        February 25, 2021 at 4:12 pm

        Hello Reyna,
        If you do not find cotija cheese, you will have to resource to whatever is available in your area. I hope your capirotada taste delicious!

        Reply
  32. Kim

    March 05, 2021 at 4:37 pm

    Mely!
    I grew up in with the Mexican culture and my grandma cooked this during lent and I LOVE IT! We don’t have all her recipes and now I’m so happy to have yours! Looks like hers and I’m going to make this and comment after. This brings back such beautiful memories! Thank you!

    Reply
    • Mely Martínez

      March 05, 2021 at 4:45 pm

      Hello Kim,
      I hope you enjoy it!

      Reply
  33. Jay Lynch

    April 12, 2021 at 9:47 am

    5 stars
    Mely: Thank you for your fabulous recipe book!!
    When I came across this Capirotada Recipe, it took back 70+ years to when my Grandmother Mercedes used to make her "Spanish" Tex-Mex version. She used the day old French Bread but soaked it in Brandy/Cognac. From your recipe, she substituted the Mexican cheese with Cheddar Cheese, the nuts for Pecans, she did include the raisins but I remember she included Cranberries.
    I have her recipes for most of her dishes but the Capirotada was a true "treat" - better than the Easter Basket!! LOL

    Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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