Capirotada Mexican Bread Pudding Recipe
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.
- 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
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
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the bread pudding.
- Prepare the Bread: Slice the bolillo or French bread into half-inch thick pieces. Spread butter evenly on each slice.
- 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.
- 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.
- 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.
- Prepare Baking Dish: Butter or grease an 8-inch by 10 1/2-inch baking dish to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- Cover Baking Dish: Lightly grease sprayed foil to prevent sticking and cover the baking dish securely with it.
- Bake Covered: Place the covered dish into the oven and bake for 40 minutes, allowing the pudding to cook through and flavors to meld.
- Uncover and Brown: Remove the foil and bake for an additional 10 to 15 minutes until the top is golden brown and crusty.
- 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
