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.
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This is NOT a Capirotada de Picón recipe.
Instead this recipe uses Mexican Conchas and a great way to use up any leftovers from the day before. Yummy and so delicious!
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.
Table of Contents
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.
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 Mexican sweet breads, especially conchas and mantecadas. 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.
More Mexican Bakery Favorites:
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.
- 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 baking dish 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!
Conchas Bread Pudding (Capirotada de Conchas) + VIDEO
- 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.
- Set aside.
- 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.
More Mexican Desserts:
Traditional Mexican Desserts
Arroz con Leche
Empanadas de Calabaza
Pan de Elote
Pastel de Tres Leches
Pumpkin Arroz con Leche
Carlota de Limón
Fresas con Crema
Rosca de Reyes