Dessert

Capirotada (Mexican Bread Pudding with Piloncillo, Dried Fruits, and Cheese) Recipe

Name: Capirotada (Mexican Bread Pudding with Piloncillo, Dried Fruits, and Cheese) Recipe
Prep time: 15 min
Cook time: 57 min
Total time: 1 h 12 min
Cuisine: Mexican
Ingredients: 2 tbsp. unsalted butter, plus more for pan; 4 bolillo rolls or 1 large loaf plain French bread, cut into 1/2″- to 3/4″-thick slices; 4 cups water; 2 cups (430 g) packed piloncillo or dark brown sugar; 1 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp ground nutmeg; Pinch of kosher salt; 2 tbsp unsalted butter (remaining, for syrup); 1/2 cup (45 g) sliced almonds, divided; 1/4 cup (45 g) raisins, divided; 1/4 cup (30 g) dried apricots, thinly sliced, divided; 3 oz crumbled queso añejo or cotija cheese, divided

ByClara Bennett August 12, 2026August 12, 2026

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Introduction

Capirotada is a traditional Mexican bread pudding bursting with warm spices, dried fruits, nuts, and cheese. It’s a comforting dessert perfect for sharing during festive gatherings or enjoying any time you crave a sweet, spiced treat.

The image shows toasted bread slices layered in a white dish with a golden brown color and a rough texture. On top, there are scattered almond slices, tiny black raisins, and small white crumbly bits which look like cheese. The bread is glazed with a dark brown syrup that glistens under the light. A portion of the bread pudding is served on a speckled light gray plate with more syrup and toppings, accompanied by a golden fork. Nearby, there is a small white bowl filled with dark syrup and a spoon resting inside it, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp. unsalted butter, plus more for pan
4 bolillo rolls or 1 large loaf plain French bread, cut into 1/2″ to 3/4″ thick slices
4 cups water
2 cups (430 g) packed piloncillo or dark brown sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Pinch of kosher salt
1/2 cup (45 g) sliced almonds, divided
1/4 cup (45 g) raisins, divided
1/4 cup (30 g) dried apricots, thinly sliced, divided
3 oz. crumbled queso añejo or cotija cheese, divided

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). Grease an 8″ x 8″ or 9″ round baking dish with butter. Set a wire rack inside a baking sheet and arrange the bread slices on the rack.
Step 2: Bake the bread until crispy and lightly golden around the edges, about 15 to 17 minutes. Then reduce the oven temperature to 350°F (175°C).
Step 3: Meanwhile, in a medium pot over high heat, combine water, piloncillo (or dark brown sugar), cinnamon, cloves, nutmeg, salt, and the remaining 2 tablespoons of butter. Bring to a simmer and cook, stirring occasionally, until the syrup is slightly reduced, about 10 minutes. Remove from heat.
Step 4: Layer half of the toasted bread in the prepared baking dish. Ladle syrup over the bread and sprinkle half of the almonds, raisins, apricots, and cheese evenly on top. Repeat the layering with the remaining bread, syrup, and toppings until everything is well soaked and layered. There may be syrup left over.
Step 5: Bake the assembled bread pudding until it is set but still soft to the touch, about 30 minutes. Add extra syrup if the pudding appears dry during baking. Let cool for 10 minutes before serving.

Tips & Variations

Use freshly grated cinnamon for a more vibrant spice flavor.
Substitute dried apricots with chopped dried figs or dates if preferred.
For a richer texture, drizzle a little sweetened condensed milk over the layers before baking.
Try adding chopped pecans or walnuts for extra crunch.

Storage

Store leftover capirotada in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm in the oven at 350°F (175°C) until heated through.

How to Serve

A stack of three thick golden brown slices of bread with a crispy texture is placed on a white plate. Between each slice are visible pieces of mixed dried fruits and nuts, including dark raisins, bright orange apricots, and light almond slivers. The top slice is sprinkled with white powdered sugar, adding a delicate contrast to the warm colors of the toast and fruit. Around the base of the stack, more nuts and dried fruit are scattered, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for capirotada?

Yes, sturdy breads like French bread, bolillo, or even brioche work well. Avoid very soft or crumbly bread as it may become too mushy.

What is piloncillo and can I substitute it?

Piloncillo is a type of unrefined Mexican brown sugar with a rich molasses flavor. You can substitute it with dark brown sugar or even muscovado sugar for a similar taste.