Capirotada is more than just Mexican bread pudding. It’s a dish soaked in tradition, sweetened with memories, and baked with intention. In this guide, we’ll walk through how to make the best authentic capirotada step-by-step, explore its rich meaning, and share expert tips for getting that perfect custard-like texture without eggs. Whether you love it warm, cold, or somewhere in between, this beloved dessert will find its way to your family table. Plus, we’ll answer all your burning questions, like what is capirotada made of and why cheese is in there. Let’s dive into this sweet slice of tradition.
What Makes Capirotada Unique?
If you’ve never had it before, think of it as Mexico’s soulful answer to bread pudding. But unlike the custardy, dairy-rich French version, capirotada is sweetened with piloncillo syrup, spiced with cinnamon and clove, and boldly layered with melty cheese. Yes-cheese. The balance of sweet, salty, and spice makes it unforgettable.
Ingredients for Capirotada
What makes capirotada so special is its simplicity. You don’t need fancy tools—just a baking dish, a saucepan, and a little patience. Every ingredient plays a role in the flavor story: sweetness from piloncillo, richness from the cheese, warmth from the spices, and heartiness from the bread.
Ingredients:
- 4 bolillo rolls or French rolls
- 4 ½ cups water
- 12 ounces piloncillo (or 1½ cups packed dark brown sugar)
- 4 cinnamon sticks
- 6 whole cloves
- 3 cups shredded cheese (Longhorn cheddar, Colby, or your favorite melty cheese)
- 1 cup raisins
- 4 tablespoons butter (or spray butter)
This recipe is deeply flexible. If you can’t find bolillo, opt for crusty French bread. The older and drier the bread, the better-it soaks up that delicious syrup like a sponge, just like how you want it for arroz con leche.
Why These Ingredients Matter
Let’s break down why each item has a place in this recipe:
- Piloncillo: Unrefined Mexican cane sugar. When simmered, it creates a deep, earthy syrup. You can sub with dark brown sugar if needed.
- Cinnamon & Clove: Classic spices in Mexican desserts-just like in Mexican wedding cookies. They give warmth and structure.
- Raisins & Cheese: A signature combo in capirotada. The raisins plump with syrup, while the cheese melts into gooey, salty ribbons—balancing the sweet perfectly.
- Bread: A humble base. Like in all the best traditions, nothing goes to waste.
Your kitchen will smell amazing just from prepping this part. Up next, let’s make that spiced syrup and start layering our capirotada.
How to Make Capirotada (Step-by-Step Method)
Make the Syrup First
Before anything goes into your baking dish, you’ll need to prepare the syrup—called “miel” in many traditional kitchens. This spiced, sweet liquid is the soul of capirotada, soaking every bite with flavor.
Step 1: Toast the Bread
Preheat your oven to 350°F.
Slice your bolillo or French rolls into ½-inch rounds. Butter both sides lightly, or use spray butter.
Lay them flat on a baking sheet and toast for 3 minutes per side, or until golden and dry. Set aside to cool.
Step 2: Make the Syrup (Miel de Piloncillo)
In a large saucepan, combine:
- 4½ cups water
- 12 oz piloncillo (or 1½ cups packed dark brown sugar)
- 4 cinnamon sticks
- 6 whole cloves
Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes. Remove from heat, cover, and let it steep for 2 hours. Strain to remove the cinnamon sticks and cloves. Set aside.
Layering & Baking Your Capirotada
Now the fun part begins: layering the textures and flavors. Just like Grandma did.
Step 3: Layer the Ingredients
Spray an 8×10.5-inch baking dish with nonstick spray.
Layer in this order:
- A third of the toasted bread
- A third of the raisins
- A third of the shredded cheese
- Drizzle 1½ cups syrup evenly over the cheese
Wait 15 minutes to let the bread absorb. Then repeat two more times. Don’t rush—this slow soak makes all the difference in the final texture.
Step 4: Bake
Cover with foil (sprayed with nonstick spray) and bake at 350°F for 40 minutes. Uncover and bake 10–15 more minutes until the cheese is golden and bubbling.
Let it rest for at least 10 minutes before serving. Trust me—you don’t want to bite into molten cheese lava.
Next time you’re craving a soulful dessert that warms the kitchen like flan de queso, this capirotada delivers.
How to Serve, Store, and Customize Capirotada
How to Serve Capirotada
Capirotada is incredibly versatile when it comes to serving. While it’s traditionally enjoyed warm—straight from the oven after a short rest—you can also serve it at room temperature or even cold. Personally? I love it warm, with the cheese melty and the syrup soaked all the way through. That said, during hot months, it’s just as satisfying chilled.
Pair it with a cup of café de olla or a scoop of vanilla ice cream for an indulgent twist. It even makes a sweet mid-morning treat the next day. Like Mexican sweet empanadas, this bread pudding is as delightful as it is filling.
Pro Tip: Don’t skip the rest period before serving. Letting the dish sit for 10–15 minutes helps the syrup settle and the flavors fully develop. Otherwise, the texture can be too wet or too hot.
Storage, Freezing & Reheating
Here’s how to keep your leftovers just as delicious as day one:
Storage Tips:
- Cool capirotada completely before storing.
- Transfer to an airtight container and refrigerate for up to 5 days.
- Freeze individual portions for up to 3 months.
Reheating Tips:
- To reheat, cover and warm gently in the oven or microwave until heated through.
- If frozen, thaw in the fridge overnight before reheating.
Make-Ahead Tip: You can prep the full dish (unbaked) and refrigerate it 1 day in advance. Just bake when you’re ready to serve!
Variations You Can Try
Once you’ve mastered the classic, try making it your own:
- Add nuts like pecans or almonds for crunch
- Swap raisins for dried cranberries or chopped dates
- Use different cheeses for a unique flavor—mild queso Oaxaca or even mozzarella work
- Go tropical with shredded coconut or a splash of vanilla extract in the syrup
No matter how you tweak it, the spirit of capirotada—a dessert rooted in tradition and love—remains.
FAQ Section
What is capirotada made of?
Capirotada is made with toasted bolillo or French bread, piloncillo syrup, cinnamon, cloves, raisins, cheese, and butter. These ingredients layer together to form a sweet and savory bread pudding baked until golden.
What is capirotada called in English?
Capirotada is often referred to as “Mexican bread pudding.” While similar to bread pudding found in other cuisines, it’s unique because of its syrup base, cheese, and connection to Lent traditions.
Do you eat capirotada hot or cold?
Traditionally, capirotada is served warm, but it’s also delicious at room temperature or chilled. Letting it cool slightly after baking enhances its texture and flavor.
What is the meaning behind capirotada?
Capirotada symbolizes the Passion of Christ. The bread represents His body, the syrup His blood, the cinnamon sticks the cross, and the cloves the nails. It’s often eaten during Lent as a reminder of sacrifice and tradition.
Conclusion
Capirotada isn’t just something you bake—it’s something you remember. Every layer tells a story. From Grandma’s patient hands to your own family’s eager forks, it’s a recipe that connects generations. I hope this guide brings you closer to that joy.
Want more sweet comfort from our family to yours? Explore classics like, arroz con leche, or our twist on Mexican flan.
Print
Capirotada Recipe: Authentic Mexican Bread Pudding with Cheese
- Prep Time: 25 mins
- Cook Time: 55 mins
- Total Time: 1 hr 20 mins
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Capirotada is a traditional Mexican bread pudding layered with toasted bolillo, raisins, cheese, and soaked in a rich piloncillo cinnamon syrup. It’s a sweet and savory dessert perfect for holidays or everyday comfort.
Ingredients
4 bolillo rolls or French rolls
4 ½ cups water
12 ounces piloncillo or 1½ cups packed dark brown sugar
4 cinnamon sticks
6 whole cloves
3 cups shredded cheese (Longhorn Cheddar, Colby, or your choice)
1 cup raisins
4 tablespoons butter or spray butter
Instructions
1. Preheat oven to 350°F. Cut rolls into ½-inch slices and butter both sides. Toast on a baking sheet for 3 minutes per side until golden and dry.
2. In a saucepan, combine water, piloncillo, cinnamon sticks, and cloves. Bring to a boil, then reduce to simmer for 20 minutes. Remove from heat and let steep covered for 2 hours. Strain out spices.
3. Spray a baking dish with nonstick spray. Layer a third of bread, raisins, cheese, and 1½ cups syrup. Let soak 15 minutes. Repeat two more times, soaking between each layer.
4. Cover with foil (sprayed) and bake 40 minutes. Uncover and bake 10–15 more minutes until cheese is golden. Cool for at least 10 minutes before serving.
Notes
Let each layer soak before baking to achieve the best texture.
Serve warm, room temperature, or chilled.
Can be made ahead and refrigerated overnight before baking.