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Home » Recipes » Desserts » Capirotada (or Mexican Bread Pudding) + VIDEO

Capirotada (or Mexican Bread Pudding) + VIDEO

Last Updated March 1, 2022. Originally Posted March 23, 2021 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Capirotada, or Mexican bread pudding, is a sweet treat made of bread, fruits, nuts, and cheese. A yummy Mexican dessert eaten during Lent.
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Capirotada (or Mexican Bread Pudding) served in a white bowl and topped with sprinkles.

Capirotada (or Mexican Bread Pudding) served in a white bowl and topped with sprinkles.

Capirotada, or Mexican bread pudding, screams Lent!

Ash Wednesday marks the beginning of Lent.

It starts with getting ashes put on our foreheads. Some people will even fast. As a kid, we would have planned for months what we were giving up for Lent – chocolate, pizza, TV.

There are also dietary restrictions. Very little meat is consumed and prohibited on Fridays. Certain dishes only pop out during this time like this Mexican dessert.

More Mexican Dessert Recipes:


Pastel de Tres Leches
Flan
Mexican Wedding Cookies
20 Best Mexican Desserts

How to Make It


A picture of a sauce pan with piloncillo, star anise, and cinnamon all swimming in water.

  • Add water, star anise, cinnamon stick, and piloncillo to a pot.
  • Bring to a boil and let the piloncillo melt.

There are variations of this dish. Capirotada Mexicana is either made with a milk or water base. In Spanish, Capirotada de Agua, and Capirotada de Leche.

The recipe I’m sharing is the way we make it in Durango, Mexico.

This is the way my mother’s family makes it. I even found this exact recipe in a cookbook dated over 100 years old.

This recipe is made with water and not baked. We also make it on the stove, and the bread is NOT toasted.

Piloncillo Substitute:


If you can’t find you can piloncillo substitute with 1 cup of brown sugar and stir as it cooks. Or buy it online piloncillo

A picture of bolillo next to already toasted bread for Capirotada.

During Lent, Mexican bakeries will sell already sliced bread just for Capirotada, or Mexican Bread Pudding. That bread tends to be too hard or already toasted.

For this recipe, OLD BOLILLO is strongly recommended. However, you can use fresh bolillo or cut up French Baguette.

Pro Tip:

Before the bolillo goes bad, wrap it up in plastic wrap, and stick it in the freezer. Bread can last up to 6 months in the freezer. Take it out when you’re ready to make this traditional Mexican dessert.

A picture of the toppings for capirotada.

Ingredients:

  • Banana slices
  • Shredded Coconut
  • Peanuts
  • Almonds
  • Raisins
  • candy sprinkles
  • Candied pineapple

Capirotada with sprinkles is an absolute must in my family! You can add all of these toppings or a combination.

A picture of a block of Monterey jack cheese.

Dice up a block of cheese, or you can use shredded cheese too.

Durango-style Capirotada must include cheese. Menonite cheese is what is traditional for Durango, but since it is nearly impossible to find in the US, here are some suggestions.

What type of cheese?

  • Queso Monterery
  • Queso Oaxaca
  • Queso Chihuahua

Yellow cheese is NOT authentic Mexican and not recommended for this recipe. If the recipe asks for yellow cheese, it is a Mexican-American adaptation from the authentic recipe.

A collage showing how to layer the Capirotada.

  • Layer the bread.
  • Add the desired toppings.
  • Continue layering until there are no more ingredients.

History


Capirotada Mexicana has deep Catholic roots. It was originally called “Capirotada de Vigilia.”

People needed to use up leftovers before the beginning of the Lenten fast. Some genius cook decided to mix bread, syrup, spices, and white cheese together.

A picture of the uncooked dessert in a stock pot.

Symbols:

  • The bread represents the Body of Christ.
  • The syrup his blood, the cloves are the nails of the cross, the cinnamon stick is the wood used for the cross.
  • The melted cheese stands for the Holy Shroud of Turin.

The original recipes for this dessert were even recorded by the Holy Office of the Spanish Inquisition. We’re talking 1640s! They can still be found in the archives to this day.

More authentic Mexican dessert recipes:


Carlota de Limón
Pan de Elote
Hojarascas
Arroz con Leche

A small sauce pan pouring the sugar sauce over the uncooked bread pudding.

  • Pour the sweet syrup into the pot over the layered bread.
  • Cover and cook on very LOW heat on the stove for 5-7 minutes, or until the cheese is melted.

Word to the Wise: Be sure to REMOVE the star anise, cinnamon, and cloves before pouring into the pot.

You can serve it either warm or cold. With the warm version, though, there is the ooey gooey cheese. Some people even eat Capirotada for breakfast.

How Long Does it Last?

  • In the fridge, capirotada only last 3-4 days.
  • In the freezer, it will last for up to 5 months in a sealable, airtight plastic bag. Remove as much air as possible.

Capirotada (or Mexican Bread Pudding) served in a white bowl and topped with sprinkles.

To bake your capirotada mexicana:

  • Make the sauce as per recipe.
  • Layer everything in a baking dish. 
  • Pour sauce over bread and toppings.
  • Cover with foil.
  • Put in the oven 350 degrees F for 15-20 minutes, or until the cheese is melted.

Serve and top with more sprinkles!

For all dessert lovers, you’re going to love my Capirotada de Conchas.

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Capirotada (or Mexican Bread Pudding) served in a white bowl and topped with sprinkles.

Capirotada (Mexican Bread Pudding)

Capirotada, or Mexican bread pudding, is a sweet treat made of bread, fruits, nuts, and cheese. A yummy Mexican dessert eaten during Lent.
5 from 18 votes
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 683kcal
Author: Maggie Unzueta

Ingredients

  • 4 cups water
  • 1 stick piloncillo or 1 cup of brown sugar
  • 1 cinnamon stick
  • 1 star anise or 2 whole cloves
  • 4 bolillos cubed (or french bread)
  • 1-2 banana sliced
  • 1/2 cup peanuts
  • 1 lb Monterey Jack cheese cubed
  • 2 tbsp candy sprinkles (plus more for topping)
  • 1/2 cup raisins optional
  • 1/2 cup shredded coconut optional

Instructions

  • In a pot, add the water, piloncillo, cinnamon stick, and star of anise.
  • Bring to boil and let simmer for 5 minutes, or until everything is dissolved.
  • In the meantime, get the other ingredients ready.
  • In a large stockpot, add a layer of bread, bananas, nuts, and cheese.
  • Keep layering until there are no remaining ingredients.
  • Add the hot liquid to the pot.
  • Place the pot on the stove top.
  • Make sure it’s on LOW heat and cook for 7 minutes or until the liquid is completely absorbed and the cheese is melted.
  • Turn off the stove and let sit for another 8 minutes before serving.
  • Serve and top with more sprinkles.

Video

Notes

You can substitute the anise for whole cloves or use both.
If you can't find bolillos, you can also use French bread.
The capirotada is ready when the cheese is melted. 
If using peanuts, be sure to get the kind without shells and without skin. 

Nutrition

Calories: 683kcal | Carbohydrates: 80g | Protein: 28g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 50mg | Sodium: 1096mg | Potassium: 402mg | Fiber: 6g | Sugar: 8g | Vitamin A: 447IU | Vitamin C: 2mg | Calcium: 543mg | Iron: 5mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Note: New pictures were added to this post. You might remember the old pictures.

Capirotada, or Mexican Bread Pudding, in a pot. Bread topped with bananas and sprinkles.A picture of a spoon holding capirotada in a white bowl.

Filed Under: Desserts, Lent, Mexican, Recipes

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Debra

    December 6, 2020 at 5:49 pm

    5 stars
    Yum….love this flavor profile.

    Reply
    • Maggie U

      December 11, 2020 at 11:09 am

      Thanks! It’s really yummy!

      Reply
  2. Capri

    December 6, 2020 at 6:39 pm

    5 stars
    This was my first time making Mexican bread pudding and I LOVED it!

    Reply
    • Maggie U

      December 11, 2020 at 11:08 am

      So good right? We love this one too

      Reply
  3. Amber Myers

    February 11, 2021 at 11:43 am

    This looks so delicious! I am a sucker for things with sprinkles so I’ll be making the pudding for sure!

    Reply
    • Maggie U

      February 15, 2021 at 11:44 am

      So glad you enjoyed this Amber!

      Reply
  4. Marta

    February 11, 2021 at 3:17 pm

    5 stars
    Que ricooooo! I never knew the connection between capirotada and Lent, but I did a trial run and this was so amazingly delicious.

    Reply
    • Maggie U

      February 15, 2021 at 11:43 am

      So glad you enjoyed this Marta!

      Reply
  5. Steph

    February 11, 2021 at 4:20 pm

    Wow! This looks so yummy. Thanks for sharing a family recipe.

    Reply
    • Maggie U

      February 15, 2021 at 11:43 am

      So glad you enjoyed this. Hope you try it!

      Reply
  6. Tisha

    February 12, 2021 at 9:19 am

    5 stars
    OH MY! This looks great, I have to try this!

    Reply
    • Maggie U

      February 24, 2021 at 1:23 pm

      Please do. You”ll love this recipe!

      Reply
  7. Kelsey Harmony

    February 12, 2021 at 12:18 pm

    Cool recipe! I have never heard of it before!

    Reply
    • Maggie U

      February 24, 2021 at 1:22 pm

      Hope you try it!

      Reply
  8. Nannett White

    February 17, 2021 at 10:22 am

    Wow. Very close to what I make.
    When you said menonita cheese I knew this was a chihuahua area , my ex was from
    There and I’ve visited that area a lot.

    But my recipe is from Nuevo León a tiny different

    I bring traditional foods my grandkids so they learn . Even making a recipe book for them so when I’m not around they can still make it and teach their kids and grandkids as well.

    I love your blog, thank you for what you do.

    Saludos de Texas!

    Reply
    • Maggie U

      February 18, 2021 at 12:53 pm

      So glad you enjoyed this Nannett! Saludos!

      Reply
  9. Marysa

    March 26, 2021 at 5:42 pm

    What an interesting recipe! Has a little bit of everything. I would have never expected this to have cheese in it!

    Reply
    • Maggie U

      March 30, 2021 at 1:03 pm

      It’s really good. Hope you try it!

      Reply
  10. Krista

    April 8, 2021 at 4:18 pm

    I have never tried bread pudding before. I’ll have to give it a try. Thanks for sharing!

    Reply
    • Maggie U

      April 8, 2021 at 8:30 pm

      Glad you enjoyed this Krista!

      Reply
  11. Bella

    April 8, 2021 at 5:11 pm

    oh so good! never heard of this before looks so good! totally gotta try making it

    Reply
    • Maggie U

      April 8, 2021 at 8:29 pm

      It’s soo good. Hope you try it!

      Reply
  12. Dolun

    April 9, 2021 at 2:05 am

    When I started reading this, I couldn’t imagine what will turn out but the result looks great. Thanks for this interesting recipe 🙂

    Reply
    • Maggie U

      April 12, 2021 at 3:49 pm

      So glad you enjoyed this!

      Reply
  13. Jessamae Tilar

    April 13, 2021 at 3:35 am

    5 stars
    OMG this recipe is amazing!! Can’t wait to make them later

    Reply
    • Maggie U

      April 14, 2021 at 11:10 am

      Thanks! Glad you enjoyed it!

      Reply
  14. Tiffany

    April 27, 2021 at 7:22 am

    Mouthwatering Capirotada, Maggie! I haven’t had this in ages and I feel like I should make some. Wish I could just have a couple scoops of yours!

    Tiffany
    Phlanx’s Marketing Specialist

    Reply
    • Maggie U

      April 27, 2021 at 10:00 am

      Hope you try it! You will love it

      Reply
      • Tiffany

        April 29, 2021 at 9:47 am

        5 stars
        I made it yesterday and boy it was delicious!! Amazing recipe Maggie. Thanks for sharing ♥️ ♥️ Let me know if you are interested in doing collabs! xx

      • Maggie Unzueta

        May 3, 2021 at 10:53 am

        That makes me so happy to hear. Glad you enjoyed it.

  15. Roxanna P. Rodriguez

    March 17, 2022 at 12:42 pm

    5 stars
    Wow, I love this recipe presentation! I appreciate how you incorporated its roots and how it associates with the Mexican culture. Thank you so much for sharing, Maggie. You’re super awesome & have inspired me! XO -Roxy

    Reply
    • Maggie Unzueta

      April 18, 2022 at 10:45 am

      Awww.. Thank you for your comment!

      Reply
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iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

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