Capirotada is a delightful and unique Mexican bread pudding that combines rich cultural traditions and local ingredients. If you ever wonder how to make this perfect dish for easter, look no further. Here, you will learn how to create this dessert with layers of bread drenched in aromatic and sweet piloncillo syrup that you and your family will love.
Capirotada | Mexican Bread pudding
This scrumptious Mexican sweet dessert, pronounced “kah-pee-roh-TAH-dah.” is very popular during the Lent season (La Cuaresma)and Semana Santa (Holy Week). It is made with slices of toasted bread and various 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.
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Beyond its deliciousness, capirotada holds cultural significance, as its preparation and consumption are deeply rooted in Mexican religious traditions. The combination of ingredients brings a touch of nostalgia and familial warmth to each delightful bite. I hope you give it a try.
How to make Capirotada
Ingredients:
Here is the list of ingredients in this traditional Mexican dessert recipe:
- Piloncillo or dark brown sugar
- Water
- Cinnamon
- Clove
- Melted butter
- Vegetable oil
- Bolillo bread or French bread at least two days old
- Cotija Cheese
- Roasted peanut
- Raisins
- Butter cut into small cubes
OPTIONAL EXTRA TOPPINGS
- Bananas sliced
- Rainbow decorative sprinkles
- Shredded coconut
- Nuts
Instructions:
And now to the Capirotada recipe, which is a basic one. See notes below for substitutions and other additions.
Make the syrup
- Preheat oven to 350F. While the oven is warming up. Place the Piloncillo, cinnamon stick, cloves, and water in a medium-sized saucepan. Place in the stove, boil the water, and simmer at medium heat.
- The piloncillo should have melted completely, and the liquid would look dark brown.
Toast your Bread
- 2. Mix the melted butter with the oil and brush over the thick slices of bread.
- Place on a baking sheet and bake for 8 minutes, then turn over to bake for 5 more minutes. The bread should have a deep golden brown color.
Layer the ingredients
- Start assembling the slices of bread for your capirotada in a round oven-proof dish, or any other baking 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 to have enough syrup to moisten 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, peanuts, 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.
- Pour the remaining syrup over the last layer of bread and top with the cheese, raisins, and peanuts. Dot with the 2 tablespoons of butter cut into small cubes.
Bake
- 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 also add sliced bananas and candy sprinkles, add them at serving time. Serve your capirotada warm or cold.
¡Buen provecho!
Mely,
Notes, Tips and Substitutions:
- Traditionally, the bread is first fried instead of toast in the oven. Choose the method that better fits your taste.
- Other cheeses used as substitutes are Mexican Manchego, Chihuahua Cheese, Queso Oaxaca - Oaxaca Cheese, Monterey Jack, Mild White Cheddar Cheese, and parmesan mixed with Mexican Queso Fresco.
- Italian or French bread can be used, even challah bread. In Northern Mexico, people like using toasted corn tortillas.
- Most recipes require sliced bread, but cubed bread works fine.
- 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; fried plantain, bananas, and apples are the most common.
- Tomatoes and onions are typical in some syrup recipes in Sonora and Sinaloa.
- Other dried fruits like prunes, and cranberries, are a great alternative instead of raisins.
- For extra plump raisins, try soaking them in warm water or rum for a flavorful addition.
- The same applies to peanuts; nuts like almonds, pecans, walnuts, and pine nuts are used.
How to Serve Capirotada
This dessert can be served warm or at room temperature. Some people prefer eating capirotada immediately after baking, while others enjoy it once it has cooled slightly. However, It can also be a delicious and satisfying conclusion to one of the many Lent dishes for a tasty meal.
More Mexican Recipes To Enjoy
I hope you prepare this dish as many people do in Mexico during the Lent period, particularly on a good Friday. If you enjoyed this recipe for Mexican Capirotada, take a look at some of these other authentic Mexican recipes:
For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español Visit Us at Mexico en mi cocina.
Did you like the recipe? Please let me know in the comments section if you have questions or share the link with your friends. I hope you have an incredible time cooking!
Frequently Asked Questions about Mexican Bread Pudding.
Before I share my recipe, here are a few questions I would like to answer about this recipe.
What is Capirotada?
According to some books, this recipe is a long-lost relative to one served in the Middle Ages. Today, capirotada is one of the most popular Mexican desserts around the Lent season. The recipe combines salty, sweet, soft, crunchy, and spongy mixed with a dash of spice in one dessert. However, capirotada was originally not sweet, with the ingredients and flavors changing. Today, you can find a wide variety of Capirotada throughout Mexico and consume outside Len season, like on Sundays with friends and family.
Where did Capirotada originate from?
Capirotada is one of the many recipes the Spaniards brought to the New World. A dish with a heavy Moorish influence, Capirotada was initially used as a convenient way to use leftover bread. However, it was also popular to make it before and during the Lent season (Starting on Ash Wednesday through Holy Saturday, which always occurs the day before Easter Sunday), a tradition that continues to this day.
What does Capirotada simbolize?
The Capirotada dish carries Christian symbolism in its ingredients, with the bread believed to represent the body of Christ and the syrup representing his blood. Other ingredients like the cinnamon sticks represent the wooden cross, the whole cloves are the nails, and some people choose melted cheese to represent the Holy Shroud.
Where is Capirotada most popular?
Capirotada is most popular in central and northern Mexico. However, every region has its 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 part of the toppings. But no matter where you are in Mexico, you will always find this dish, which will always be delicious!
What is capirotada made of?
Capirotada is a traditional Mexican bread pudding that typically consists of a variety of ingredients, creating a unique and flavorful combination. While there can be variations in recipes, the core components of capirotada include slices of bolillo or baguette (usually stale or toasted), piloncillo syrup, cinnamon, nuts, cheese, dried fruits, and some recipes include a layer of butter.
Can you make Capirotada in advance?
If you make Capirotada in advance, remember that the bread will get soggy and become mushy if you let it sit for an extended period. 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 Mexican bread pudding dish is best enjoyed the same day you prepare it. It is rare to freeze Capirotada.
📖 Recipe
Capirotada Mexican Bread Pudding
Ingredients
- 12 Ounces About 1 ¼ cup of piloncillo or dark brown sugar
- 1 ½ cups 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 tablespoon rainbow decorative sprinkles
- ½ cup Shredded coconut
Instructions
Make the syrup
- Preheat oven to 350F. Place the Piloncillo, cinnamon stick, cloves, and water in a medium-sized saucepan. Place in the stove, boil the water, and simmer at medium heat.
- The piloncillo should have melted completely, and the liquid would look dark brown.
Toast your Bread
- Mix the melted butter with the oil and brush over the thick slices of bread. Place on a baking sheet and bake for 8 minutes, then turn over to bake for 5 more minutes. The bread should have a deep golden brown color.
Layer the ingredientes
- Start assembling the slices of bread for your capirotada 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 to have enough syrup to moisten all the bread pieces. Better yet, dip the bread into the syrup to get an even moist crumb.
- Then, top the first layer of bread with cheese, raisins, peanuts, 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.
- Pour the remaining syrup over the last layer of bread and top with the cheese, raisins, and peanuts. Dot with the 2 tablespoons of butter cut into small cubes.
Bake the Capirotada
- 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 also add sliced bananas and candy sprinkles, add them at serving time.
- Serve your capirotada warm or cold.
Video
Notes
- Traditionally, the bread is first fried instead of toast in the oven. Choose the method that better fits your taste.
- Other cheeses used as substitutes are Mexican Manchego, Chihuahua Cheese, Queso Oaxaca, Monterrey Jack, Mild White Cheddar Cheese, and parmesan mixed with Mexican Queso Fresco.
- Italian or French bread can be used, even challah bread. In Northern Mexico, even toasted corn tortillas are added.
- Most recipes require slice bread, but cubed bread works fine.
- 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; fried plantain, bananas, and apples are the most common.
- Tomatoes and onions are typical in some syrup recipes in Sonora and Sinaloa.
- Prunes, cranberries, or other dried fruit are also used instead of raisins, even shredded coconut.
- For extra plump raisins, try soaking them in warm water or rum for a flavorful addition.
- The same applies to peanuts; nuts like almonds, pecans, walnuts, and pine nuts are used.
Dolores Valdivia
Made this tonight for my husband. He loved it!! My Mom used to make it for him and her as I didn’t really care for it! But i had to try it tonight and it was delish!! Sorry Mom i should have tried it a long time ago!! Something for me to keep her memory alive!!
Michelle
Hi Mely 👋
Big fan here 🥰
Thanks for sharing your recipes!🥰
Hope you are doing well 💕☺️
❓Question: 🤨🧐would the recipe come out good without the cheese?
My grandma used to make this , and I never really cared for it- 🤭but I just saw my aunt is making it , so I wanna give it another try ☺️ (I always keep trying foods I don’t like - til I like it 😆)
Thanks! & also know that if you respond to me I’ll be fanning out big time ☺️😆😇😎
Mely Martínez
Hello Michelle,
Of course, you can make it without the cheese. It will still taste great!
Enjoy!
Dani
Just made this and I am very excited for my family to try it. Thank you!!!
Denise
My grandmother used to make this and passed her recipe down to my mom (her daughter). What’s funny is, we always referred to it as sopa. Knowing what I know now, what was made was never a “soup”. I don’t know why my grandmother called it that. Regular toasted white bread was torn to pieces by hand (she used to let me do this part 😉 ) and tossed in a large bowl with butter and chunks of Colby cheese. Then, my grandmother always told us to stay far away from the stove as she melted sugar and dark Karo syrup together in a cast iron pan. I remember her adding water and vanilla to the pan (which seems awfully dangerous!) because it would sizzle as the ingredients would liquify. Then she added raisins, and simmered the sugar/syrup/raisin mixture until the raisins got plump. Then, everything was poured over the bread, butter and cheese and mixed together until the cheese melted into the mixture. No nuts were ever added, but I remember how delicious it was! Hot or cold! Yum! 🙂
Dani
Omg this sounds amazing also. I am going to do it your nanas way next time. I like the idea of boiling the raisins with the sugar as they are kind of hard. I imagine they will soften in the oven.
Jay Lynch
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
Kim
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!
Mely Martínez
Hello Kim,
I hope you enjoy it!
reyna
Mely thank you best recipe ever.
reyna
one last thing i ccould not find cotija cheese so i used mild cheddar cheese
Mely Martínez
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!
Irma
Thank you
Jessi Narváez
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!
Martha E. Trevino
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!
Jackie
Hello!
Thank you so much for sharing.
Total n00b question: is it fresh cotija or añejo?
mmartinez
Hello Jackie,
Añejo!
Sandy W. White
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.
Esther
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....
Laly Today
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!!
Andrea Castaneda-Acosta
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!!
Mely
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
Joy Alegria
que deli!!!! mil gracias por compartir esta deliciosidad!
Azzucena y Jardín
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
Mely
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
Pily
Aquí ya había pasado !! jajaja!!
saludos
Carmen
Pasaba por aquí, pasaba por aquí, ningún teléfono cerca y no lo pude resistir, pasaba por aquí, larán, larín, larán
Beso
Mely
Gracis por la serenta Carmen.
Me alegraste el rato.
Saludos,
Mely
Enid
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.
Mexico in my kitchen
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
MyCookingTime
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 =(
Rebecca Subbiah
looks great loved the way you wrote this blog post fun
Nora
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
Mexico in my kitchen
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
Miz Helen
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
Mother Rimmy
I love cinnamon and raisins. What a delicious sweet treat!
NORMA RUIZ
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.
Byte64
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
Mexico in my kitchen
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
Carmen
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.
Mexico in my kitchen
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
La Dama
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
Mexico in my kitchen
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
Mexico in my kitchen
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
Ruth Sagrario Macotela
Yum!! me encanta este postre,mi Abue lo prepara cada a-o en estas fechas 🙂
Saludos, Mely!
Pily
Qué rico!! me encanta!! y me gusta mucho que no los freíste completamente sino horneados!! qué rico Mely!! quiero hacer!!
un beso amiga
Heather @girlichef.com
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!
Sara Hahn
Loooooooove capirotada!!!! I want to eat it every day!!! My ama makes hers with benuelos...mmmmmmm!!!!! Now I want some!! 🙂
Karen
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!
Ben
When I was a kid I didn't use to like capirotada, but now I love it! Thanks for sharing this 🙂
loves2spin
Oh, Mely, that is fabulous! Thank you for sharing it with us. Yolanda
Prieta
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!