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Easy Capirotada Fácil with Mexican Bread Recipe

An easy and comforting Mexican bread pudding made with bolillo bread, warm cinnamon milk syrup, raisins, nuts, and coconut. This traditional-inspired dessert is simple, cozy, and perfect for Lent or family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 4 cups bolillo bread cubed
  • 2 cups milk
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup shredded coconut
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare a 9x13-inch baking dish.
  2. Cut the bolillo bread into 1-inch cubes and place them in the baking dish.
  3. In a saucepan, combine the milk, granulated sugar, brown sugar, cinnamon, and vanilla. Heat until the sugar is fully dissolved.
  4. Layer half of the bread with half of the raisins, nuts, and coconut. Repeat with remaining ingredients.
  5. Pour the warm milk syrup evenly over the bread layers.
  6. Let rest for 5 minutes, then bake for 30–40 minutes until golden and bubbly.
  7. Remove from the oven and let cool for 10–15 minutes before serving.

Notes

Day-old bolillo works best for absorbing the syrup. Allow the dessert to rest before serving so the layers set properly.