Capirotada, or Mexican Bread Pudding, in a pot. Bread topped with bananas and sprinkles.
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Capirotada (Mexican Bread Pudding)

Capirotada, or Mexican bread pudding, is a traditional dish eaten during Lent. It is a favorite, sweet treat especially on Fish Fridays.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Cuisine: Mexican
Servings: 10
Author: Maggie Unzueta


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


  • 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.


You can substitute the anise for whole cloves or use both.