Capirotada (Mexican Bread Pudding)
This isn’t just a recipe; it’s a piece of my family’s heart. Capirotada is a traditional Mexican bread pudding, rich with flavor and history. We layer toasted bread with sweet fruit, crunchy nuts, and a savory surprise—cheese! All of it gets soaked in a warm, spiced milk syrup for a dessert that’s a sweet, comforting hug in a dish.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 people 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
- 4 large bolillo rolls, cubed
- 1 (8 oz) cone of piloncillo
- 5 cups milk
- 3 cinnamon sticks
- 2 whole cloves
- 3 large bananas, sliced
- 1 cup raisins
- 1/2 cup sliced almonds
- 2 cups shredded Oaxaca cheese
Instructions
- Prep the oven and bread. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Arrange the cubed bread on a baking sheet and toast for 5 minutes. The bread should be firm, not hard. This is the key to avoiding a soggy pudding.
- Make the syrup. In a large pot, combine the milk, piloncillo, cinnamon sticks, and cloves. Whisk everything together over medium-high heat until the piloncillo dissolves. Bring it to a gentle boil, then lower the heat and simmer for 10 minutes. The kitchen will smell amazing—you’ll know you’re doing it right.
- Build the layers. Place half of the toasted bread in the prepared dish. Top it with all the sliced bananas, half of the raisins, half of the almonds, and half of the shredded cheese. Repeat these layers with the remaining ingredients.
- Soak and bake. Slowly and carefully pour the warm, spiced milk over the whole thing. Gently press down the bread on the edges to help it absorb the liquid. Cover the dish with foil and bake for 15 minutes.
- Finish the baking. Remove the foil and bake for another 15 minutes. The top should be a beautiful golden brown and bubbling.
Notes
- Serving Suggestions: Let the capirotada cool for about 5 minutes before serving. It’s perfect on its own, but a scoop of vanilla ice cream or a dollop of whipped cream on top is a game-changer.
- Tips & Tricks: No bolillo rolls? French bread or any day-old crusty bread will work. Can’t find piloncillo? Use dark brown sugar instead. No Oaxaca cheese? Monterey Jack, Provolone, or even Mozzarella work great. The goal is to have a salty, melty cheese to balance the sweetness.
- Storage: This dessert is even better the next day! Once it’s completely cool, cover the dish and refrigerate for up to 3 days. To reheat a single serving, microwave for 30-60 seconds. To reheat the whole dish, cover with foil and bake at 300°F (150°C) for 15 minutes.
Find it online: https://new.projuktigeek.com/mexican-bread-pudding/