Capirotada is a dessert that is simple to prepare, delectable, and suitable for both Easter and the season of Lent. This dish, which is also known as Mexican Bread Pudding, is made by layering buttered bread, raisins, and melted cheese before topping it with a sweet syrup and cooking it in the oven until it turns golden brown. This mouthwatering dessert will quickly become everyone’s favorite in the household.

During the season of Lent, the traditional Mexican bread pudding known as capirotada is frequently prepared and consumed. In the weeks leading up to Easter, Latin grocery stores would sell loaves of bread that have already been sliced and roasted expressly for this dish. You shouldn’t feel like you have to save this capirotada for just Easter because it works so well for gatherings, holidays, or even just weekend meals with the family.

This recipe for Mexican bread pudding is extremely easy to make, which makes it ideal for serving a big number of people. The capirotada is mouthwateringly excellent due to the fact that it is both salty and sweet, spongy and crunchy, and overflowing with flavor.


  • You are going to need some bread in order to cook this Mexican-style bread pudding. It is best to use a large loaf of French bread for this, although bolillos purchased from a neighborhood Mexican bakery will also do the trick.
  • Piloncillo is a pure cane sugar that is frequently used in Mexican cookery. Despite the fact that it is the traditional sweetener, it may be difficult to locate. You might, as an alternative, make use of brown sugar, which is more widely used and so more likely to be something you already have in your pantry.
  • The combination of cinnamon and cloves is extremely effective due to the sweet aroma of cinnamon and the earthy, almost lemony scent of cloves. Cinnamon brings sweetness, and cloves bring a woodsy, almost citrusy aroma.
  • Because of its nutty, bitter, and acidic flavor, colby jack cheese is one of my personal favorites. This cheese is made by combining Colby and Monterey Jack cheeses. Because it melts so quickly, it is perfect for making capirotada. The sweetness of the syrup is balanced out by the saltiness of the cheese.
  • The richness of the bread pudding is just right, but sprinkling it with raisins takes it to a whole new level of deliciousness. If you do not like raisins, you can substitute any other type of dried fruit that you like, such as cranberries, prunes, or any other dried fruit.
  • The capirotada benefits from the addition of slivered almonds as a textural component. If you don’t like almonds, you can replace them with pinenuts, roasted peanuts, pistachios, or pecans. Pistachios are another good option.


  • 4 bolillos or a large French bread loaf
  • 3½ cups water (840mL)
  • 1½ cups packed light brown sugar (330g) or 1 (8-ounce) piloncillo cone
  • 3 cinnamon sticks
  • 8 whole cloves
  • ½ cup unsalted butter softened and divided (113g)
  • 1½ cups shredded Colby jack cheese (170g)
  • 1 cup slivered almonds (120g)
  • ½ cup raisins (80g)


Calories: 601kcal | Carbohydrates: 78g | Protein: 15g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 472mg | Potassium: 330mg | Fiber: 4g | Sugar: 43g | Vitamin A: 605IU | Vitamin C: 1mg | Calcium: 290mg | Iron: 3mg


Prep Time 2 hours 30 minutes

 Cook Time 35 minutes

 Cool Time 10 minutes

 Total Time 3 hours 15 minutes

 Servings 8 servings

 Calories 601kcal


  • Baking Sheet
  • Saucepan
  • Baking dish


  1. Slice the loaf of bread into sixteen pieces, each one a thickness of half an inch. Place in a single layer on a baking sheet and set aside to dry out while you prepare the syrup.

2. Put the water, sugar, cinnamon, and cloves in a small pot and stir until the sugar is dissolved. Bring the sugar to a boil over medium heat while whisking it occasionally. This will help the sugar dissolve. Maintain at a simmer for the next five minutes. Take it off the heat and let it cool for at least two hours after you remove it from the stove. Run everything through a sieve to remove the cinnamon and cloves.

3. Place in an oven that has been preheated to 400 degrees Fahrenheit.

4. Make sure that both sides of the bread are buttered with the six tablespoons of butter.

5. Place in the oven and cook for 5 minutes. After turning the slices over, continue baking for another five minutes, or until both sides are dry and browned. Remove it from the situation and wait for it to calm down.

6. Spread the remaining 2 teaspoons of butter around the bottom and the sides of a baking dish that is 8 inches square or 2 quarts in capacity.

7. Put the bread, cheese, raisins, and almonds in a baking dish and spread them out in a uniform layer. Consume the entirety of the syrup. Allow the bread to sit for twenty minutes with a loose covering of aluminum foil over it so that the syrup can be absorbed by the bread.

8. Wait for the edges to start bubbling, which should take about 25 minutes. Remove the foil and continue baking for another ten minutes, or until the top is just beginning to turn golden brown. After the food has cooled, wait ten minutes before serving.


  • If you overbake the bread pudding, the bread will lose its moisture and turn dry.
  • You are free to use the cheese of your choice or a combination of cheeses such as cheddar, provolone, mozzarella, Monterey Jack, and provolone.
  • For a treat that is even more decadent, try replacing half of the syrup with heated heavy cream, and then drizzling it over the baked capirotada just before serving it.
  • Just before serving, sprinkle the bread pudding with some sprinkles or dust it with powdered sugar to give it a richer flavor.



Bread can be dried and syrup prepared a day in advance. The capirotada can be baked a day ahead of time if desired, but if you do not want it to be overly soft, wait until the day before serving.


Capirotada can be stored in the refrigerator for up to 4 days if the baking dish is covered and refrigerated. Putting everything in an airtight container is another option. Remember that the syrup will continue to soften the bread as time passes. You can reheat the leftovers in the microwave or oven, or you can bake them and eat them cold.


A celebration of the Resurrection is commemorated in the recipe. Christ’s Body is symbolized by the bread in the capirotada, His Blood by the syrup, and His Holy Shroud by the cheese.

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