Conchas Bread Pudding (Capirotada de Conchas) is a delicious and decadent dessert. A perfect way to end any Mexican meal.
It is also a different and delectable way to use everyone’s favorite Mexican sweet bread, conchas.
Watch the VIDEO or follow the pictures to make this recipe.
As a kid, I always looked forward to Fridays during Lent. My mom would make us Capirotada mexicana. Now as a mom myself, I make it for my kiddo every Lenten Friday, without failure. Some traditions are hard to die.
Originally, I wanted to make Capirotada de Picón.
Picón is a type of Mexican Sweet bread that is found in Guadalajara. They are really big conchas almost the size of a cake.
Only once have I seen Picón in the US. Even people from Guadalajara will tell you to use conchas instead if you can’t find Picón.
This is NOT an authentic Capirotada de Picón recipe.
The recipe for Capirotada de Picón asks for a Maizena mixture just like atole. It is refrigerated and not baked since no eggs are used.
For all my fellow Spanish speakers:
I am using the word “Capirotada” because translated it means “bread pudding.” This is NOT your traditional capirotada recipe, but I am sure you’ll love this version.
How to Make Conchas Bread Pudding (Capirotada de Conchas)
These are the ingredients for this capirotada recipe.
These are just your basic bread pudding ingredients plus conchas. My advice is to use a very large baking dish.
Do you see the sweetened condensed milk? This adds a lot of sweetness. That is why there is no extra sugar added to the recipe.
Have you seen my Conchas (Mexican Sweet Bread) recipe? I have step-by-step pictures and a video showing you how to make this delicious pan dulce at home.
My husband called this picture the Olympics of Conchas. Lol.
I used 5 conchas, but I really needed 6. Please note that in the recipe, I ask for 6 conchas.
I suggest using either the vanilla topping conchas or the chocolate toppings.
The pink ones might be ok. Just know that it is going to change the color of the bread pudding which might be fun if you have a daughter or for a baby shower.
Here is an idea: Freeze your stale conchas in a sealable bag until you have enough to make this recipe. Be sure to remove as much air as possible from the bag.
Each time I go to the panadería (Mexican bakery), I buy a bunch of conchas. We only eat a few, and the rest go stale. Conchas Bread Pudding is answer to this problem.
Stale conchas work best for this capirotada recipe. They are easier to cut than fresh ones.
The conchas toppings will crumble on you. Don’t worry when this happens. It WILL happen.
You can add the toppings to the capirotada, bread pudding. It will add a bit more sweetness to the dessert.
The egg mixture is very simple.
- Add all egg mixture ingredients in a large bowl.
- Whisk to combine.
- Set aside until ready to use.
If you are going to take some time before layering your Capirotada de Conchas (Conchas Bread Pudding), place the bowl inside the fridge.
You do not want anyone to get sick. Especially if you are making this for a party… Food poisoning is a real thing, my friends.
Butter the sides and corners of a large baking dish. If you have butter spray, that makes this task so much easier.
You can also use coconut oil. We are adding shredded coconut to the Conchas Bread Pudding (Capirotada de Conchas). Coconut oil will enhance the coconut flavor.
Try making this recipe for a party. It feeds a lot of people, and you can make it in advance.
Add a layer of the sliced conchas. You can create as many layers as you like.
For my baking dish, I could only fit 2 layers.
Toppings for Conchas Bread Pudding (Capirotada de Conchas):
- Shredded coconut
- Sliced almonds
Any of these toppings or all of them work great in the capirotada.
Traditional Capirotada has white cheese. You can add it to this recipe if you like.
However, I have never tried it with cheese. Next time for sure!
Time to pour galore!
If you put the egg mixture inside the fridge while you were getting the rest of the ingredients together, give it a good whisk before pouring.
- Pour the egg mixture over the layers of bread and toppings. Make sure you get all the bread.
- Press down with a spatula on the bread to absorb some of the egg mixture.
- Cover with aluminum foil paper. I placed the Capirotada de Conchas in the fridge for 20 minutes.
This step is very, very important. You want the bread to absorb all those yummy flavors.
After 20 minutes, take the baking dish to the oven and bake away.
I topped it off with powdered sugar. This is totally optional, but I love the way the Conchas Bread Pudding (Capirotada de Conchas) looks dusted off with powdered sugar.
You can also drizzle some crema mexicana to offset the sweetness. If you want it sweeter, drizzle with more sweetened condensed milk.
Or serve just as is. I am pretty sure no one will complain.
How to Freeze Conchas Bread Pudding (Capirotada de Conchas)
Conchas Bread Pudding (Capirotada de Conchas) freezes extremely well. This is great news if you are having friends over in a few weeks and want to show off your baking skills.
- Bake the bread pudding as instructed.
- Cool the dish in the refrigerator
- Place in the freezer. It will last for up to 3 months in the freezer.
- Reheat the frozen bread pudding in the over or the microwave.
This Conchas Bread Pudding (Capirotada de Conchas) is such a yummy, sweet treat. A new Mexican dessert that will have your family begging for more.
Hope you enjoy!
Don’t forget to watch the Conchas Bread Pudding (Capirotada de Conchas) Video
- 6 Conchas
- 4 eggs
- 1 tablespoon vanilla
- 2 cups of milk
- 1 can sweetened condensed milk
- 1 teaspoon ground cinnamon
- ½ cup shredded coconut
- ½ cup raisins
- Butter (enough to butter the baking dish)
- Powdered Sugar (optional)
Cut the conchas into thin slices.
Set aside until ready to use.
In a large bowl, add the eggs, vanilla, milk, sweetened condensed milk, and cinnamon.
Whisk everything together.
Butter the sides and bottom of a large baking dish.
Add a layer of the conchas slices.
Top with coconut and raisins.
Add another layer of conchas slices, coconut, and raisins.
Repeat until there are no more slices.
Lastly, top with the crumbles from the conchas topping.
Pour the egg mixture over everything.
With a spatula, press down lightly, making sure everything gets soaked with the egg mixture.
Cover with aluminum foil.
Refrigerate for 20 minutes.
Preheat oven to 350 degrees F.
Bake for 30-35 minutes, or until it sets fully.
Let cool slightly before dusting with powdered sugar.
You can also add sliced almonds, banana slices, and strawberry slices.
Traditional Mexican capirotada has white cheese and can also be added to this recipe.
For more Mexican Dessert Recipes:
20 Best Mexican Desserts
Buñuelos, or Mexican Fritters
Arroz con Leche
Empanadas de Calabaza, Pumpkin Empanadas
Pan de Elote, or Mexican Sweet Corn Cake
Tres Leches Cake, or Pastel de Tres Leches
Pumpkin Arroz con Leche
Carlota de Limón
Fresas con Crema
Pineapple Empanadas, or Empanadas de Piña
Rosca de Reyes