🍞 Capirotada (Mexican Bread Pudding)
🕒 Prep: 20 min | Cook: 40–45 min
🍽️ Serves: 8–10
🔥 Oven-baked
🧂 Ingredients
For the syrup:
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2 cups water
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1 piloncillo cone (about 8 oz) or 1 cup dark brown sugar
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1 stick cinnamon
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2–3 whole cloves
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Optional: 1–2 star anise or orange peel for depth
For the bread pudding:
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1 loaf bolillo (or French bread), sliced and stale or toasted
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1–1½ cups shredded cheese (cheddar, Colby, or mild queso fresco)
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½ cup raisins
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½ cup chopped pecans or peanuts
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½ cup banana slices, apples, or coconut (optional, depending on family tradition)
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2–3 tbsp butter, melted (optional, for richness)
👨🍳 Instructions
1. Preheat oven to 350°F (175°C)
2. Make the syrup
In a saucepan, combine water, piloncillo (or brown sugar), cinnamon stick, cloves, and any optional aromatics.
Simmer over medium heat until sugar is melted and syrup is slightly thickened (about 10–15 min).
Strain out solids and set syrup aside.
3. Toast the bread
If not already stale, lightly butter and toast bread slices in the oven until golden and firm (about 10 minutes). This keeps the pudding from getting mushy.
4. Layer the pudding
In a greased baking dish, layer ingredients like this:
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Bread slices
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Sprinkle of cheese, raisins, nuts, optional fruits
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Ladle syrup over each layer
Repeat until all ingredients are used, ending with syrup and a light layer of cheese on top.
5. Bake
Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until bubbling and golden.
6. Cool slightly & serve
Serve warm or at room temp. Some like it with a drizzle of cream or even a scoop of vanilla ice cream.
🔁 Variations & Tips
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Savory twist: Some families add slices of mild queso panela or even a bit of onion or tomato in traditional Lent recipes — it’s not a mistake, it’s heritage!
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No piloncillo? Brown sugar + a touch of molasses works.
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Make ahead: Tastes even better the next day — the flavors deepen as it rests.
Would you like a vegan version, mini capirotadas, or one with Mexican chocolate next?
