Traditional Mexican Capirotada

Mexican capirotada is unlike ANY bread pudding you’ve ever tasted! This traditional Mexican dessert is a beautiful combination of sweet, savory, and everything in between. Imagine crusty bolillo bread soaked in cinnamon-spiced piloncillo syrup, layered with melted cheese, crunchy peanuts, sweet raisins, and sometimes even a sprinkle of coconut.

Why You’ll Love This Recipe

Okay, so hear me out – this is NOT your typical bread pudding! The combination of sweet and savory is absolutely MAGICAL. The piloncillo (Mexican brown sugar cone) creates this deep, molasses-like syrup that’s spiced with cinnamon and cloves.

The cheese melts into these gooey pockets that contrast PERFECTLY with the sweet raisins and crunchy nuts. It’s comfort food with a twist! Plus, it’s a FANTASTIC way to use up stale bread (waste not, want not, right?).

And can we talk about how BEAUTIFUL it looks when you serve it? Those layers are just gorgeous! It’s rustic, it’s authentic, and it’s absolutely delicious.

Print

Ingredient List

For the Bread:

• 1 pound bolillo bread or French bread, sliced 1-inch thick and dried out
• ¼ cup butter for toasting

For the Piloncillo Syrup:

• 2 cones piloncillo (about 8 ounces) or 1 cup dark brown sugar
• 4 cups water
• 2 cinnamon sticks
• 4 whole cloves
• 1 star anise (optional but so good!)

For the Layers:

• 2 cups shredded queso fresco, Monterey Jack, or Colby cheese
• 1 cup roasted peanuts, roughly chopped
• 1 cup raisins
• ½ cup sweetened shredded coconut (optional)
• ½ cup chopped pecans or walnuts (optional)

Can’t find piloncillo? Dark brown sugar works! Can’t find bolillo? French bread or even sourdough is great! Make it your own!

Why These Ingredients Work

Let me break down this beautiful MAGIC for you! Piloncillo is unrefined Mexican sugar that comes in hard cones – it has this deep, molasses-y flavor that regular brown sugar just can’t match (though brown sugar IS a good substitute!). When you simmer it with cinnamon sticks and cloves, you create this INCREDIBLE aromatic syrup that’s the soul of this dish.

The bolillo bread is KEY because it’s got a crusty exterior that holds up to all that syrup without turning to complete mush. The cheese (I know, I KNOW it sounds weird!) adds this savory richness that balances all the sweetness – it’s the surprise element that makes people say “WHAT is that delicious thing?!”

The peanuts and raisins give you texture contrast – crunchy and chewy against all that soft, syrupy bread. And that coconut? Pure heaven!

Essential Tools and Equipment

• Large saucepan for making syrup
• 9×13-inch baking dish (or similar size)
• Sharp knife for chopping piloncillo
• Large skillet for toasting bread (optional)
• Wooden spoon for stirring syrup
• Measuring cups and spoons
• Aluminum foil for covering

How To Make Mexican Capirotada

Step 1: Dry Out Your Bread

This is SO important, friends! You want your bread slightly stale and dried out. If your bread is fresh, slice it and leave it out overnight, or put the slices on a baking sheet and toast them in a 300°F oven for about 10-15 minutes until they’re lightly golden and dried out.

Step 2: Make That Gorgeous Syrup

Chop your piloncillo cones into chunks (they’re HARD, so be careful – I use a heavy knife and give it a good whack!). In your large saucepan, combine the piloncillo (or brown sugar), water, cinnamon sticks, cloves, and star anise.

Bring to a boil, then reduce heat and simmer for about 15-20 minutes, stirring occasionally until the piloncillo dissolves completely.

Step 3: Layer Like You’re Building Something Beautiful

Preheat your oven to 350°F. Now comes the FUN part! In your greased baking dish, start with a layer of bread slices. Drizzle generously with that gorgeous syrup.

Sprinkle with cheese, peanuts, raisins, and coconut. Repeat these layers – bread, syrup, fillings – until everything is used up. Make sure to end with a layer that has plenty of cheese on top because that’s going to get all golden and bubbly!

Step 4: Let It Soak

Pour any remaining syrup over the top. Now here’s where patience comes in. Let this sit for about 15-20 minutes so the bread can really soak up that syrup.

Step 5: Bake Until Golden and Bubbly

Cover your dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for another 15-20 minutes until the top is golden and the cheese is melted and bubbling.

Step 6: Cool Slightly and Serve

Let it cool for about 10-15 minutes before serving. It’s traditionally served warm, but honestly it’s delicious at room temperature too!

You Must Know

The BIGGEST mistake people make? Using fresh, soft bread. You NEED that dried-out texture or the whole thing turns into a soggy mess. Trust me, I learned this the hard way! Also, don’t be shy with that syrup – the bread really soaks it up. If your mixture seems dry after soaking, add a bit more syrup or even some water before baking.

Personal Secret: I always toast my bread in butter before layering. My abuelita would say it’s not traditional, but OH MY GOODNESS it adds such incredible flavor! The butter mixed with all those spices and the cheese? HEAVEN.

Pro Tips & Cooking Hacks

• Can’t find piloncillo? Mix dark brown sugar with a tablespoon of molasses for closer flavor!
• Make it boozy! Add ¼ cup rum or brandy to the syrup (adults only!).
• Cheese tip: Use a mix of cheeses! I love Monterey Jack with some queso fresco.
• Texture secret: Leave some bread pieces slightly crunchy on top for contrast.
• Too sweet? Balance with an extra pinch of salt in your layers.
• Not sweet enough? Drizzle with honey or agave before serving!

Flavor Variations / Suggestions

Oh friends, the variations are ENDLESS!

Chocolate Lover’s Version: Add chocolate chips between the layers! They melt into these gorgeous pockets of chocolate. SO GOOD!

Dried Fruit Mix: Use cranberries, chopped dates, or dried apricots along with (or instead of) the raisins.

Nut Variations: Try almonds, pecans, pine nuts, or a mix! Each adds different flavor.

Apple Capirotada: Layer in some thin apple slices – amazing for fall!

Tropical Twist: Use dried pineapple and extra coconut for island vibes!

Make-Ahead Options

This is PERFECT for make-ahead!

Day Before: Assemble completely, cover tightly with plastic wrap and foil, and refrigerate. Bring to room temperature 30 minutes before baking, then bake as directed. You might need to add 5-10 minutes to the baking time.

Syrup Ahead: Make the syrup up to 3 days ahead and store in the fridge. Warm it slightly before using so it pours easily.

Bread Prep: Toast or dry your bread slices a day or two ahead and store in a bag at room temperature.

This actually tastes BETTER the next day when all the flavors have melded together!

Recipe Notes & Baker’s Tips

• Every family makes this differently – some add prunes, some skip cheese, some make it super syrupy. Make it your way!
• The cheese will form strings when you serve it – this is NORMAL and delicious!
• Leftovers are amazing! Some people even eat it for breakfast (I’m not judging!).
• The syrup should coat the bread but not pool in the bottom of the dish.
• If it seems dry while baking, add a bit more water or syrup.

Serving Suggestions

Traditional Style: Serve warm in bowls, maybe with a scoop of vanilla ice cream!

Breakfast Option: Yes, really! It’s common in some families. Add a cup of coffee or Mexican hot chocolate.

Dessert Fancy: Top with whipped cream and a dusting of cinnamon.

Party Serving: Cut into squares and serve on a pretty platter.

With Drinks: Pairs BEAUTIFULLY with Mexican coffee, champurrado, or even a glass of cold milk!

How to Store Your Mexican Capirotada

Refrigerator: Cover tightly and store for up to 4 days. Reheat portions in the microwave or warm the whole dish covered in a 300°F oven for 15-20 minutes.

Room Temperature: It’s fine at room temperature for a few hours if you’re serving at a gathering.

Freezing: You CAN freeze it! Wrap tightly in plastic wrap and foil, freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Best way to reheat: Individual portions in the microwave for 45-60 seconds, or whole dish covered in a 300°F oven.

Allergy Information

Contains: Gluten (bread), dairy (cheese), tree nuts (optional peanuts/pecans)

Gluten-Free: Use gluten-free bread! It works great, just make sure it’s dried out well.

Dairy-Free: Skip the cheese or use vegan cheese. It’s not traditional, but still delicious!

Nut-Free: Simply omit the nuts! The dish is still wonderful without them.

Vegan Option: Use vegan bread, vegan cheese, and vegan butter. Works beautifully!

Questions I Get Asked A Lot

CHEESE in bread pudding?! Really?!

YES! I know it sounds crazy, but it’s TRADITIONAL and absolutely delicious! The salty cheese balances all that sweetness perfectly. Try it before you knock it – you’ll be a convert, I promise!

Can I use regular brown sugar instead of piloncillo?

Absolutely! Use dark brown sugar – it won’t be quite the same depth of flavor, but it’ll still be delicious! Add a tablespoon of molasses if you have it for closer flavor.

Why is my capirotada mushy?

Your bread wasn’t dried out enough OR you used too much syrup. Make sure your bread is good and stale/toasted, and let it soak but don’t drown it!

Can I make this without nuts?

Of course! Some families skip them entirely. It’s all about YOUR preferences and what YOUR family loves!

How do I know when it’s done?

The top should be golden brown, the cheese should be melted and bubbly, and when you insert a spoon, it should come out hot and the bread should be soft but not falling apart.

💬 Tried this recipe? Leave a comment and rating below! I ESPECIALLY want to hear from those of you trying it for the first time – were you surprised by the cheese?