I’m excited to share this Capirotada recipe with you! This delightful Mexican bread pudding is a warm and cozy dessert that can easily satisfy your sweet tooth. It’s filled with layers of bread, cheese, and nuts, making it really unique.
This recipe reduces bread waste by repurposing stale loaves, provides a budget-friendly dessert, and yields a comforting, easy-to-make dish for weeknight gatherings.
Sometimes, I struggle with getting bread pudding just right. I’ve had my share of soggy disasters! But trust me, with the right layering and ingredients, we can avoid that mess. This Capirotada is a wonderful solution that packs in sweet and salty flavors.
What I love most about this recipe is that it doesn’t take long to make. With just 15 minutes of prep time and 50 minutes in the oven, you’ll have a warm, comforting treat ready in a little over an hour. Plus, you get to use some traditional Mexican ingredients which really makes it special.
If you’re craving something sweet and creamy, this recipe is for you. If you love trying new desserts, check out this Recipe Name for something different!
Why You Will Love This Recipe
- Sweet and Savory Flavor This capirotada brings together sweet and salty notes that just work so well together. You’ll taste the richness from the milk and the warmth of spices in every bite.
- Unique Texture The layers of moist bread and melted cheese create a mouthfeel that’s comforting. The added crunch from almonds and bananas keeps things interesting.
- Convenient Storage You can easily store leftovers in the fridge for up to five days. It’s tasty both warm and cold, making it a flexible treat for any time.
- Simple Ingredients With common pantry staples like bread, milk, and bananas, you won’t have to hunt for hard-to-find items. It’s accessible and straightforward to whip up.
Delicious Capirotada Mexican Bread Pudding
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 10 servings 1x
- Category: dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Capirotada is a traditional Mexican bread pudding made with bolillo bread, milk, and various toppings.
Ingredients
- 1 tbsp (14g) butter, for greasing pan
- 6 large (approx. 480g) bolillo bread rolls
- 4 cups (960ml) whole milk
- 8 oz (227g) cone piloncillo or 1 1/4 cup (250g) dark brown sugar
- 6 whole cloves
- 4 cinnamon sticks
- 14 oz (397g) sweetened condensed milk
- 12 oz (340g) evaporated milk
- 2 tsp (10ml) vanilla extract
- 2 large (approx. 240g) bananas, sliced into rounds
- 1 cup (150g) raisins
- 1/2 cup (75g) almonds, sliced
- 2 cups (200g) Oaxaca cheese or Monterey Jack or Mozzarella, shredded
Instructions
- Heat & Steep Water: Start by heating the water until it is just about boiling. You will know it is ready when you see bubbles forming and steam rising. A good steeping pulls out the rich flavor from the cinnamon and cloves. Be careful not to let it boil too long or it will evaporate.
- Get Bread Ready: Slice the bolillo bread rolls into thick pieces and let them dry out slightly. The pieces should feel firm but still soft enough to absorb the flavors later. This is key to avoiding a mushy pudding at the end.
- Mix Brown Sugar Blend: In a mixing bowl, blend together the piloncillo or dark brown sugar and some of the steeped liquid. Ensure the sugar dissolves fully.
- Layer Bread & Ingredients: Start layering the dried bolillo bread and the mixture in the baking dish with the sliced bananas, raisins, and nuts along with the shredded cheese. Spread them out evenly to create pockets of flavor.
- Pour Remaining Liquid: Gently pour the remaining steeped liquid over the layered ingredients. Ensure that every piece of bread absorbs the flavors.
- Bake & Watch Closely: Pop your dish in the oven and let it bake at 375 degrees F until the top is golden brown and the edges begin to crisp, about 50 minutes. If it darkens too quickly, cover it with foil to avoid burning.
- Rest Before Serving: Let your capirotada rest for about 10 minutes after taking it out. This will help it firm up nicely and maintain its shape when cut.
Notes
- Storage Tips: Wrap any leftovers in an airtight container and refrigerate for up to 5 days. It can be enjoyed warm or cold.
- Expert Tips: Ensure the bread has completely dried out for at least an hour before layering to prevent sogginess. Cover with foil during the first 15 minutes of baking to steam the center. If it collapses after resting, serve it right away to maintain its puffiness.
- Reheating Instructions: Reheat in the oven at 350 degrees F for 15 minutes or until warmed through.
- Serving Suggestions: Serve with whipped cream on top, pair with cinnamon ice cream, or drizzle with caramel sauce for added sweetness.
- Recipe Variations: Add chocolate chips for a richer dessert, substitute coconut for a tropical twist, or incorporate different fruits like peaches or apples.
- Ingredient Notes: Use firm and dry bolillo bread, or toast fresh bread for an alternative. Substitute dark brown sugar for piloncillo in equal amounts. For nuts, use all almonds or a combination of pecans and walnuts.
Nutrition
- Serving Size: 1 serving
- Calories: 582
- Sugar: 36g
- Sodium: 742mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 38mg
Recipe Tips
- If sogginess is a concern, ensure the bread has completely dried out for at least an hour before layering.
- When baking, covering with foil for the first 15 minutes keeps it moist and helps the center cook evenly.
- If your capirotada collapses after resting, serve it right away to maintain its puffiness and structure.
- For a more pronounced flavor, consider increasing cinnamon to a full teaspoon and adding a splash of extra vanilla.
- If using different fruits, opt for firmer types like apples or pears to maintain texture in the pudding.
Serving Suggestions
Pair this capirotada with whipped cream or cinnamon ice cream for added richness. Serve alongside a fresh fruit salad or baked apples for extra contrast.
This dessert can feature in other recipes like a trifle or alongside dairy-free yogurt for breakfast. Consider using capirotada components in a layered dessert for creative presentations.
Drizzle caramel sauce over the top for added sweetness. A sprinkle of cinnamon can enhance the spiced notes in the dish.
Recipe variations
- You can use challah or brioche bread rolls instead of bolillo bread for a different texture and flavor in your capirotada.
- Add 1/2 cup of cocoa powder along with the dark brown sugar for a chocolatey variation that enhances the sweetness.
- Either use pecans or walnuts in place of almonds for a nutty twist, or try adding shredded coconut for a tropical flair.
- If you’re preparing for a larger group, scale the recipe up by doubling all the ingredients to serve 12 people comfortably.
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How to Store?
To keep your capirotada fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy it warm or cold.
Freezing: Wrap portions tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Room Temperature: Avoid storing at room temperature. It may develop undesirable texture and flavors if left out too long.
Other Recipes You’ll Love
- Balsamic Strawberry Goat Cheese Pie
- Strawberry Pretzel Crust Pie
- Vanilla Wafer Crust Strawberry Pie
- Baked Strawberry Pie
If you enjoyed this Capirotada or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
