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Capirotada is a traditional Mexican dessert similar to bread pudding. This dish is cooked by my mother during the holidays and mostly during Lent season.


Recipe Summary test

15 mins
1 hr
1 hr 15 mins
1 9x13-inch pudding


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.

  • Lightly butter each slice of bread. Place slices in a large, flat baking pan.

  • Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.

  • Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil.

  • Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm.

Cook's Note:

Walnuts may be substituted for pecans or peanuts.

Nutrition Facts

374 calories; protein 8.4g; carbohydrates 56.6g; fat 14.1g; cholesterol 17.1mg; sodium 287.8mg. Full Nutrition