Description
An authentic and traditional Mexican bread pudding made with bolillo bread, cinnamon-infused syrup, raisins, nuts, and melted cheese. This classic Capirotada recipe is comforting, flavorful, and perfect for Lent or any special occasion.
Ingredients
Scale
- 4 cups bolillo or French bread, cubed
- 1 cup brown sugar
- 2 cups water
- 1 cinnamon stick
- 1 cup raisins
- 1 cup shredded queso fresco or Monterey Jack cheese
- 1/2 cup chopped pecans or walnuts
- 1/2 cup sliced almonds
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a saucepan, combine the water, brown sugar, and cinnamon stick. Bring to a boil, then simmer for 10 minutes until slightly thickened.
- Remove the syrup from heat and stir in the vanilla extract.
- Layer half of the bread cubes, half of the cheese, half of the raisins, and half of the chopped nuts in the baking dish.
- Pour half of the warm syrup evenly over the first layer.
- Repeat with remaining bread, cheese, raisins, nuts, and sliced almonds.
- Pour the remaining syrup over the top and gently press down.
- Bake for 30–40 minutes until golden, bubbly, and fragrant.
- Remove from the oven and let rest for 10–15 minutes before serving.
Notes
Day-old bread works best for this recipe. Let the Capirotada rest after baking so the layers set and slice cleanly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
Keywords: authentic capirotada recipe, Mexican bread pudding, traditional capirotada, Lent dessert