If you’re looking for something that’s both comforting and delicious, this Mexican Bread Pudding is a must-try! It’s packed with flavors that bring a taste of Mexico right to your kitchen. Trust me, your family will love it!
This recipe solves stale bread waste, budget dessert preparation, complex techniques, and desire for traditional Lent flavors, by providing a simple, flexible pantry friendly capirotada.
I remember the first time I tried making this recipe. I had a little trouble making sure the bread soaked up the custard just right. But once I figured it out, it became a go-to dessert for our celebrations.
This recipe is super easy, taking about 10 minutes to prep and just over an hour to bake. You’ll have a scrumptious treat ready in about three hours! Plus, everyone will love the unique combo of sweet and savory flavors.
If you enjoy making desserts that bring a smile, try your hand at this Baked Strawberry Pie next! It’s just as comforting and delicious.
Why You Will Love This Recipe
- Comforting texture : The custardy soft bread soaked with a sweet and savory syrup creates a cozy dessert that wraps you in warmth, just like a favorite family hug.
- Authentic flavors : This dish brings together traditional Mexican tastes that are both rich and comforting, making every bite feel like you’re enjoying home-cooked love.
- Convenient prep : You can prepare this a day ahead and just pop it in the oven when you’re ready, making it a stress-free dessert for any gathering.
- Easy storage : Leftovers can hang out in the fridge for up to five days, so you can enjoy this delicious treat long after you’ve made it.
Traditional Mexican Capirotada Recipe
- Prep Time: 10 minutes
- Cool Time: 2 hours
- Cook Time: 1 hour 16 minutes
- Total Time: 3 hours 26 minutes
- Yield: 8 to 10 servings 1x
- Category: dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Capirotada is a traditional Mexican bread pudding, perfect for brunch or dessert, with layers of bread, cheese, and a sweet syrup.
Ingredients
- 4 bolillo rolls or French rolls, sliced
- 4 1/2 cups water
- 12 ounces piloncillo or 1 1/2 cups packed dark brown sugar
- 4 cinnamon sticks
- 6 whole cloves
- 3 cups shredded cheese (Longhorn Cheddar, Colby, or cheese of choice)
- 1 cup raisins
- 4 tablespoons butter or spray butter
Instructions
- Prep the Bread: Start by slicing the bolillo rolls or French rolls into nice, even pieces. Utilizing older bread helps it soak up the syrup better. Avoid making the slices too thick; otherwise, they will not soak well.
- Make the Syrup: Combine 4 1/2 cups water and 12 ounces piloncillo or 1 1/2 cups packed dark brown sugar in a saucepan. Heat it slowly over medium heat, stirring until the sugar dissolves completely. As it cooks, it will start to bubble and smell sweet. Avoid boiling it too long to prevent caramelization.
- Layer Bread and Cheese: In a baking dish, create layers of the sliced bread and shredded cheese, generously sprinkling cheese between the layers. The gooey cheese peeking through the bread is a good indicator of a well-made dish.
- Pour the Syrup: Carefully pour the syrup over the layered bread and cheese, allowing it to soak in nicely. Ensure you pour enough syrup; too little will not soak the bread properly.
- Cover and Bake: Cover the baking dish with foil and bake in a preheated oven. You want to bake it until it is bubbly and the bread has absorbed the syrup, about 50 minutes. Remove the foil during the last 10 minutes of baking to achieve a golden top.
- Cool Before Serving: Let the capirotada cool slightly for about 15 minutes before serving. This will help the textures settle, and you will enjoy the wonderful aroma.
Notes
- Storage Tips: Store leftovers covered in the refrigerator for up to 5 days. Capirotada can be assembled up to 24 hours in advance before baking.
- Expert Tips: Allow the bread to soak fully for best texture. If the bread seems too dry after baking, ensure a good soaking in syrup for at least an hour beforehand. When choosing cheese, aim for varieties that melt well, such as Monterey Jack, to enhance the overall texture. If the syrup does not penetrate the bread as expected, consider using more syrup and allowing a longer soaking time before baking.
- Reheating Instructions: To reheat, place leftover capirotada in the oven at 350 degrees F for approximately 15-20 minutes until warmed through.
- Serving Suggestions: Pair with café de olla for brunch or enjoy as dessert after Mexican comfort foods. Capirotada can also be served with whipped cream or ice cream for added indulgence.
- Recipe Variations: For added texture, consider adding nuts like pecans or almonds. You can incorporate different fruits like bananas or mangoes, or use different cheeses such as queso Oaxaca or queso fresco for varied flavors.
- Ingredient Notes: For the best quality, ensure you are using fresh, crusty rolls for the best soaking results. If you cannot find piloncillo, packed dark brown sugar is a suitable substitute, though the flavor will be slightly different.
Nutrition
- Serving Size: 1 serving
- Calories: 473
- Sugar: 39g
- Sodium: 472mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 48mg
Find it online: https://bakeitwell.com/mexican-bread-pudding
Recipe Tips
- If the bread seems too dry after baking, a good soaking in syrup for at least an hour beforehand will help ensure it absorbs moisture.
- When choosing cheese, aim for varieties like Monterey Jack to guarantee that it melts nicely and enhances the overall texture.
- If the syrup doesn’t penetrate the bread as expected, consider using a bit more syrup and allowing a longer soaking time before baking.
- For best results, let the capirotada cool for about 15 minutes after baking, as this will help the textures settle and improve serving.
- When measuring syrup, using a liquid measuring cup can help ensure accurate amounts for a well-sweetened dish without overwhelming it.
Serving Suggestions
Pair this Mexican bread pudding with café de olla for brunch. Enjoy it as a dessert after serving hearty Mexican comfort foods.
This dish can also complement family meals, special occasions, or festive gatherings. You may use it in other desserts or as a filling addition to breakfast recipes.
Consider serving with whipped cream or a scoop of ice cream for added richness. A drizzle of warm caramel sauce can enhance the overall taste.
Recipe variations
- You can use challah or brioche in place of the bolillo rolls for a different texture and flavor in your Mexican bread pudding.
- Add 1 teaspoon of vanilla extract and 1 teaspoon of nutmeg for a warm and aromatic twist to your dish.
- Either mix in sliced apples or fresh berries to incorporate natural sweetness and additional flavor in your dessert.
- If you want to make a larger batch, simply double the ingredients, using 8 bolillo rolls and 9 cups of water.
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How to Store?
To keep your Mexican bread pudding fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days. Keep covered to maintain moisture.
Assembly Ahead: Assemble the dish up to 24 hours in advance, then cover and refrigerate until ready to bake. This saves time.
Freezing: Wrap the Mexican bread pudding tightly in aluminum foil or plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Other Recipes You’ll Love
- Balsamic Strawberry Goat Cheese Pie
- Strawberry Tart
- Sweet Shortbread Crust Strawberry Tart
- Strawberry Pretzel Crust Pie
If you enjoyed this Mexican Bread Pudding 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!
