Easy Capirotada Recipe (Mexican Bread Pudding)

If you’re looking for a comforting, nostalgic dessert that’s simple to make and packed with cultural history, look no further than this easy capirotada recipe. This Mexican bread pudding has been a staple in many households for generations, especially during Lent. With its balance of sweet and savory flavors, capirotada transforms stale bread into a heartwarming dish using pantry staples and just a touch of tradition.

Dating back to Spanish colonial times, capirotada has deep roots in both Mexican cuisine and Catholic symbolism. Originally savory, this dish has evolved into a sweet and spiced pudding, often served around Easter. The ingredients themselves are highly symbolic: bread represents the body of Christ, piloncillo syrup His blood, cloves the nails of the cross, cinnamon sticks the wood of the cross, and the melted cheese is said to symbolize the Holy Shroud. You can learn more about the religious symbolism in Mexican cuisine that makes capirotada such a significant dish during Lent.

What makes this recipe truly shine is how accessible it is. With ingredients like raisins, cheese, piloncillo or dark brown sugar, and day-old bread, it’s an economical way to create a delicious dessert that connects deeply to heritage. If you’re unfamiliar with piloncillo, it’s a type of unrefined cane sugar that’s essential to the dish’s signature flavor. If you can’t find it locally, here’s where to buy authentic piloncillo online for the most traditional taste.

Why You’ll Love This Easy Capirotada Recipe

• Only 7 main ingredients
• A great way to use up stale bread
• Sweet, salty, and warmly spiced
• Easy to customize with add-ins
• Comforting and family-friendly

Ingredients & Substitutions

This version of capirotada sticks to traditional ingredients but allows room for modern tweaks:

• Bolillo rolls or French bread (slightly crusty and dry is best)
• Piloncillo (or packed dark brown sugar as a substitute)
• Cinnamon sticks (preferably Mexican canela)
• Whole cloves
• Raisins (or other dried fruits)
• Shredded cheese (such as Longhorn cheddar, Colby, queso Oaxaca)
• Butter (for toasting the bread)
• Water (to make the syrup)

Optional Add-Ins:

• Fruits – bananas, prunes, coconut, mango
• Nuts – almonds, pecans, peanuts, pepitas
• Toppings – rainbow sprinkles, shredded coconut

Equipment Needed

• Baking dish
• Saucepan
• Strainer
• Knife
• Mixing spoon
• Oven

How to Make Capirotada (Step-by-Step)

1. Toast the Bread
   • Slice bolillo rolls into ½ inch thick rounds
   • Butter each side and toast in the oven at 350°F for 3 minutes per side
2. Make Piloncillo Syrup
   • Combine 2 cups water, piloncillo, 2 cinnamon sticks, and 4–5 cloves in a saucepan
   • Bring to a boil, then simmer uncovered for 20 minutes
   • Let steep (covered) for 2 hours, then strain and discard spices
3. Assemble in Layers
   • Grease a baking dish with butter or spray
   • Layer as follows:
     • ⅓ toasted bread
     • ⅓ raisins
     • ⅓ cheese
     • 1½ cups syrup
   • Let soak for 15 minutes
   • Repeat for 3 total layers, letting each layer soak before adding the next
4. Bake the Capirotada
   • Cover dish with foil and bake at 350°F for 40 minutes
   • Uncover and bake 10–15 more minutes until cheese is golden
   • Let cool for 10 minutes before serving

Variations of Capirotada

• Capirotada de leche – made with milk instead of water
• Capirotada con lechera – uses sweetened condensed milk
• Capirotada michoacana – often excludes coconut and extras for a more traditional flavor
• Add banana, prunes, or shredded coconut for a fruitier version
• Use Monterey Jack or queso fresco for a milder cheese flavor

Serving Suggestions

Capirotada is versatile enough to be served:

• As a brunch dessert with chilaquiles and café de olla
• As an after-dinner treat with a glass of warm milk or Mexican hot chocolate
• Chilled, room temperature, or slightly warmed

Storage & Reheating Tips

• Store covered in the fridge for up to 5 days
• Freeze in airtight containers for up to 3 months
• To reheat:
  • Oven: 350°F for 10–15 minutes
  • Microwave: in 30-second bursts until warm

Expert Tips for Success

• Don’t skip the soaking time – this gives the bread a soft, custard-like texture
• Use a deep baking dish to avoid overflow
• Let cool before serving – hot cheese can burn
• Use parchment paper under your baking dish for easy cleanup

Frequently Asked Questions (FAQs)

Does capirotada have coconut?
Not always. Many traditional recipes, especially from Michoacán, skip coconut for a more basic flavor profile.

What is capirotada made of?
It’s made of toasted bread, piloncillo syrup, raisins, cloves, cinnamon, and cheese.

When should I eat capirotada?
Traditionally eaten during Lent, but it’s enjoyed during Christmas and other holidays as well.

Is capirotada served hot or cold?
It can be served warm, room temperature, or cold depending on your preference.

What does capirotada mean in English?
The word capirotada doesn’t have a direct translation, but it refers to a layered bread pudding.

How do you pronounce capirotada?
It’s pronounced: kah-pee-ro-TAH-dah

Is capirotada the same as migas?
No. Migas is a savory dish made with tortilla or bread scraps, while capirotada is a sweet dessert.

Final Thoughts

Making capirotada is more than just preparing dessert — it’s an act of honoring family, culture, and tradition. Whether it’s your first time or part of an annual ritual, this easy Mexican bread pudding is sure to win over hearts at the table.

Want to dive deeper into the history of this dish? Explore the history of Mexican bread pudding for more insight on how it’s evolved over the centuries.

Let us know if you try this recipe! What’s your favorite version of capirotada?

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