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Delicious Capirotada Mexicana Recipe Easy Authentic Mexican Bread Pudding

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An authentic Mexican bread pudding featuring layers of bolillo bread soaked in piloncillo syrup, nuts, cheese, and dried fruit, delivering a comforting and soulful dessert.

Ingredients

Scale
  • 6 cups bolillo bread, cut into 1-inch cubes (stale or day-old bread preferred)
  • 1 cup piloncillo, grated (or substitute with dark brown sugar)
  • 2 whole cinnamon sticks
  • 4 whole cloves
  • 3 cups water
  • 1 cup raisins
  • 1 cup pecans or walnuts, chopped
  • 1 cup queso fresco, crumbled (or substitute with feta cheese)
  • 2 tablespoons butter, melted
  • Zest of 1 orange
  • Optional: toasted coconut flakes or chopped dried apricots

Instructions

  1. Prepare the syrup: In a medium saucepan, combine 3 cups of water, grated piloncillo, cinnamon sticks, and cloves. Bring to a boil over medium heat, then reduce to a simmer. Stir occasionally until the piloncillo fully dissolves (about 10 minutes). Remove cinnamon and cloves, then set syrup aside.
  2. Toast the bread: Preheat oven to 350°F (175°C). Spread bolillo bread cubes on a baking sheet and toast for 10 minutes or until lightly golden and crisp but not hard.
  3. Soak the bread: Place toasted bread cubes in a large bowl. Slowly pour the warm piloncillo syrup over the bread, tossing gently to coat and absorb. Let sit for 10-15 minutes.
  4. Layer the ingredients: In a 9×13-inch baking dish, spread half of the soaked bread cubes evenly. Sprinkle half the raisins, nuts, and crumbled queso fresco over the bread. Add orange zest and drizzle half the melted butter. Repeat layers with remaining bread, raisins, nuts, cheese, zest, and butter.
  5. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, until the top is golden, syrup is bubbling around the edges, and cheese is slightly melted. Tent with foil if edges dry out.
  6. Rest and serve: Remove from oven and let cool for 10 minutes. Serve warm or at room temperature.

Notes

Toast the bread to prevent sogginess. Use authentic piloncillo for best flavor. Tent with foil if top browns too quickly. For softer pudding, cover with foil during first 20 minutes of baking. Toss nuts in butter before layering for extra flavor.

Nutrition

Keywords: Capirotada, Mexican bread pudding, piloncillo syrup, bolillo bread, traditional Mexican dessert, easy dessert, holiday dessert

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