Capirotada (Mexican Bread Pudding with Piloncillo, Dried Fruits, and Cheese) Recipe
Capirotada is a traditional Mexican bread pudding layered with toasted bread, a spiced piloncillo syrup, nuts, dried fruit, and crumbled cheese. This warm, comforting dessert combines the rich flavors of cinnamon, cloves, and nutmeg with the slight tang of queso añejo, creating a perfect balance of sweet and savory that is both hearty and delightful.
- Prep Time: 15 minutes
- Cook Time: 57 minutes
- Total Time: 1 hour 12 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Bread and Butter
- 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
Syrup
- 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)
Toppings and Layerings
- 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
- Preheat and Prepare Bread: Arrange a rack in the center of the oven and preheat to 400°F (204°C). Butter an 8″ x 8″ or 9″ round baking dish. Set a wire rack over a baking sheet and arrange the bread slices on the rack.
- Toast the Bread: Bake the bread until it becomes crispy and lightly golden around the edges, about 15 to 17 minutes. Then reduce the oven temperature to 350°F (177°C).
- Make the Piloncillo Syrup: In a medium pot over high heat, combine water, piloncillo or dark brown sugar, cinnamon, cloves, nutmeg, a pinch of kosher salt, and the remaining 2 tablespoons butter. Bring to a simmer and cook, stirring occasionally, until the syrup is slightly reduced, about 10 minutes. Remove from heat.
- Layer the Capirotada: Place half of the toasted bread in the prepared baking dish. Ladle a generous amount of the syrup over the bread to soak it. Sprinkle half of the sliced almonds, raisins, dried apricots, and crumbled cheese over the bread. Repeat layering with the remaining bread, syrup, and toppings, ensuring the bread is fully soaked and no dry spots remain. There will be leftover syrup.
- Bake the Bread Pudding: Bake the assembled capirotada at 350°F (177°C) for about 30 minutes, until the pudding is set but still soft to the touch. If it appears dry during baking, add more syrup. Let cool for 10 minutes before serving.
Notes
- Bolillo rolls or plain French bread are preferred for texture; ensure bread is sliced about 1/2 to 3/4 inches thick.
- Adjust sweetness by the amount of piloncillo or brown sugar used in syrup.
- Serve warm to enjoy the full flavors and melty cheese.
- Queso añejo or cotija adds a salty tang; omit or substitute with a vegan cheese for dietary variants.
- Leftover syrup can be saved and used as a sweetener for other desserts or drinks.
- This recipe is traditionally enjoyed during lent and Easter celebrations in Mexico.
Keywords: Capirotada, Mexican bread pudding, piloncillo syrup, traditional Mexican dessert, Easter dessert, sweet and savory bread pudding
