Capirotada Mexican Bread Pudding Recipe

Introduction

Capirotada is a traditional Mexican bread pudding that beautifully combines sweet and savory flavors. With layers of toasted bread, raisins, cheese, and a rich piloncillo syrup, this comforting dessert is perfect for sharing with family and friends.

Ingredients

• 4 bolillo rolls or French bread rolls
• 4 tablespoons butter
• 4 1/2 cups water
• 12 ounces piloncillo or 1 1/2 cups packed dark brown sugar
• 4 cinnamon sticks
• 6 whole cloves
• 1 cup raisins
• 3 cups shredded Longhorn cheddar or Colby cheese

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Slice the bolillo or French bread rolls into half-inch pieces and spread butter on each slice.
2. Step 2: Arrange the buttered bread slices on a baking dish and place a baking sheet over them. Bake for about 3 minutes on each side until the bread is dry and toasted. Remove and set aside.
3. Step 3: In a large saucepan, combine the water, piloncillo (or dark brown sugar), cinnamon sticks, and cloves. Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 minutes to create the syrup.
4. Step 4: Remove the saucepan from heat and let the syrup stand for 2 hours. Strain the syrup, discarding the cinnamon sticks and cloves.
5. Step 5: Lightly butter or spray an 8×10 1/2-inch baking dish. Lay one-third of the toasted bread slices into the dish, followed by one-third of the raisins and one-third of the shredded cheese.
6. Step 6: Pour 1 1/2 cups of the syrup evenly over the bread layer and let it soak for 15 minutes.
7. Step 7: Repeat the layering process two more times: bread, raisins, and cheese, then pour another 1 1/2 cups syrup over the second layer and let soak for 15 minutes. Finish with the last layer and the remaining syrup.
8. Step 8: Spray or grease a sheet of foil and cover the baking dish securely to prevent moisture loss.
9. Step 9: Bake the covered dish in the oven for 40 minutes. Then uncover and bake for an additional 10 to 15 minutes until the top is golden and crusty.
10. Step 10: Serve the capirotada warm to enjoy its full blend of flavors.

Tips & Variations

• Substitute piloncillo with dark brown sugar if you can’t find it, but piloncillo provides the most authentic flavor.
• For a nutty touch, add toasted pecans or walnuts between layers.
• Try different cheeses like Monterey Jack for a milder taste or aged cheddar for sharpness.
• Allowing the syrup to soak into the bread fully is key for a moist pudding—don’t rush soaking times.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm. Capirotada is best enjoyed fresh but still delicious when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread?

Yes, bolillo or French bread rolls are traditional, but you can use other crusty breads like baguette or sourdough. Avoid very soft or sweet breads for best texture.

Is the cheese really necessary in this dessert?

Yes, the cheese adds a unique savory contrast to the sweet syrup and raisins, balancing the flavors and making capirotada distinctive.

Capirotada Mexican Bread Pudding Recipe

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Capirotada is a traditional Mexican bread pudding that beautifully combines toasted bolillo or French bread with a rich, sweet piloncillo syrup, raisins, and melted cheddar cheese. This comforting dessert is baked until golden and crusty on top, soaking up layers of warm syrup and flavors for a delightful treat perfect for cozy gatherings or festive occasions.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 to 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Bread and Butter

• 4 bolillo rolls or French bread rolls
• 4 tablespoons butter

Syrup

• 4 1/2 cups water
• 12 ounces piloncillo (or 1 1/2 cups packed dark brown sugar)
• 4 cinnamon sticks
• 6 whole cloves

Additional Ingredients

• 1 cup raisins
• 3 cups shredded Longhorn cheddar or Colby cheese

Instructions

1. Preheat the Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the bread pudding.
2. Prepare the Bread: Slice the bolillo or French bread into half-inch thick pieces. Spread butter evenly on each slice.
3. Toast the Bread: Arrange the buttered bread slices on a baking dish lined with a baking sheet. Bake for about 3 minutes on each side until slices are dry and toasted. Set aside.
4. Make the Syrup: In a large saucepan, combine water, piloncillo (or dark brown sugar), cinnamon sticks, and cloves. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to develop the syrup.
5. Strain and Rest Syrup: Remove from heat and let the syrup stand for 2 hours to allow flavors to infuse fully. Then strain the syrup, discarding cinnamon sticks and cloves.
6. Prepare Baking Dish: Butter or grease an 8-inch by 10 1/2-inch baking dish to prevent sticking.
7. Assemble the First Layer: Place one-third of the toasted bread slices in the baking dish. Sprinkle one-third of the raisins and one-third of the shredded cheese over the bread.
8. Add Syrup and Soak: Pour 1 1/2 cups of syrup over the layered bread. Let it soak for 15 minutes to absorb the flavors.
9. Repeat Layer: Add another third of the bread slices, raisins, and cheese. Pour another 1 1/2 cups of syrup over and let soak for another 15 minutes.
10. Finish Layering: Add the remaining bread slices, raisins, and cheese on top. Pour the last of the syrup over the top layer and allow to soak for 15 more minutes.
11. Cover Baking Dish: Lightly grease sprayed foil to prevent sticking and cover the baking dish securely with it.
12. Bake Covered: Place the covered dish into the oven and bake for 40 minutes, allowing the pudding to cook through and flavors to meld.
13. Uncover and Brown: Remove the foil and bake for an additional 10 to 15 minutes until the top is golden brown and crusty.
14. Serve Warm: Remove from the oven and serve the capirotada warm for the best experience with melted cheese and rich syrup.

Notes

• Use bolillo rolls or French baguette as they have the perfect texture for toasting and absorbing the syrup.
• Piloncillo gives a traditional deep, molasses-like flavor, but dark brown sugar can be a convenient substitute.
• Allowing the syrup to rest for 2 hours intensifies the flavor and sweetness of the dessert.
• Spraying or buttering the foil before covering prevents it from sticking to the pudding’s surface.
• This dish is best served warm to enjoy the melted cheese and gooey texture.
• Store leftovers covered in the refrigerator and reheat gently before serving.
• The recipe can be adjusted by adding nuts or different dried fruits according to taste.

Keywords: Capirotada, Mexican bread pudding, piloncillo syrup, traditional Mexican dessert, bolillo bread pudding, cinnamon bread pudding, baked bread pudding