Conchas Bread Pudding (Capirotada de Conchas) is a delicious and decadent dessert. A perfect way to end any Mexican meal.

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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!

The ingredients for Conchas Bread Pudding (Capirotada de Conchas) on a wooden surface.

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

1 Instructions
2 More Mexican Bakery Favorites:
- 2.1 How to Freeze Conchas Bread Pudding (Capirotada de Conchas)
3 Conchas Bread Pudding (Capirotada de Conchas) + VIDEO
4 More Mexican Desserts:

Instructions

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.

Five conchas (Mexican sweet bread) on a wooden surface.

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.

A knife slicing through a concha on a green cutting board.

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.

A collage picture. The picture on the left shows eggs, milk, and cinnamon in a bowl. The picture on the right shows a whisk mixing the egg mixture.

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.

Half a stick of butter buttering up the sides of a glass container.

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:

Sliced conchas in a single layer on a glass container.

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.

Topping Ideas:

Shredded coconut
Raisins
Sliced almonds
Banana
Strawberries

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!

Egg mixture pouring over the layers of sliced conchas.

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.

Powdered sugar sprinkling over the Conchas Bread Pudding Capirotada de Conchas. By Mama Maggie's Kitchen

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.

Conchas Bread Pudding (Capirotada de Conchas) is a delicious and decadent dessert. A perfect way to end any Mexican meal. It’s also a great way to repurpose and re-love everyone’s favorite Mexican sweet bread, conchas. By Mama Maggie's Kitchen

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.