Capirotada with Extra Raisins and Pecans – Traditional Bread PuddingThis Mexican bread pudding is a celebration of comfort and tradition, transforming simple ingredients into a dessert that’s both rustic and deeply satisfying. Capirotada is especially popular during Lent, but honestly, there’s never a wrong time to enjoy layers of toasted bread soaked in sweet, spiced syrup and studded with plump raisins and crunchy pecans. The combination of piloncillo (or brown sugar), cinnamon, and cloves creates a warm, molasses-like sweetness that makes every bite feel like a hug.What sets this version apart is the generous amount of raisins and pecans, adding bursts of natural sweetness and delightful texture throughout. Unlike typical bread puddings, capirotada often includes cheese—a surprise ingredient that melts into creamy pockets among the sweet layers. It’s a dish that tells a story, with each ingredient symbolizing different aspects of faith and family, making it as meaningful as it is delicious.

Why I Love These

This dessert transforms day-old bread into something extraordinary, proving that the best recipes often come from resourcefulness and tradition.

The contrast between the crispy top layer and the custardy, syrup-soaked bottom creates an irresistible textural experience in every spoonful.

I make this whenever I want to share a piece of Mexican heritage with loved ones or need a comforting dessert that fills the house with the most incredible cinnamon-spice aroma.

Ingredients

1.4 litres water
3 piloncillo cones
3 Mexican cinnamon sticks
3 whole cloves
1 cup raisins
0.5 cup roasted salted peanuts
12 thick slices bolillo or French bread
2 cups shredded Monterey Jack cheese

How To Make

Set oven temperature to 180°C to prepare for toasting the bread.
Combine water, piloncillo, cinnamon sticks, and cloves in a medium stockpot over medium-high heat. Cook until piloncillo dissolves and syrup slightly thickens, approximately 10 to 15 minutes.
Slice the bolillo or French bread into 1 cm thick pieces. Arrange on a baking sheet and toast in the oven for 15 to 20 minutes until golden and crisp.
Lightly coat the base of a deep 23×23 cm baking dish with nonstick cooking spray.
Arrange a layer of toasted bread in the baking dish. Evenly distribute raisins, peanuts, and shredded Monterey Jack cheese. Repeat layering until the dish is filled, finishing with extra cheese and raisins on top.
Gradually ladle the hot syrup over the assembled bread layers, ensuring the bread is thoroughly moistened.
Bake for 40 minutes at 180°C until the top is golden brown.
Allow to cool slightly and serve warm.

Nutrition

Capirotada is a hearty, indulgent dessert that provides energy from carbohydrates in the bread and natural sugars, along with protein and calcium from the cheese. The pecans add healthy fats, vitamin E, and minerals, while raisins contribute iron, potassium, and fiber, making this more nutritionally balanced than many traditional desserts.

To lighten the dish, you can reduce the amount of syrup slightly or use a lighter cheese like part-skim mozzarella. For a richer version, add more nuts or even a drizzle of sweetened condensed milk between layers. The spices—cinnamon and cloves—offer antioxidants and anti-inflammatory properties as a bonus.

This recipe contains gluten from the bread and dairy from the cheese, which are the primary allergen concerns. For a dairy-free version, omit the cheese entirely or use a plant-based alternative, though the traditional flavor will change. Gluten-free bread can be substituted, though it may absorb syrup differently, so adjust the liquid as needed.

Tips & Variations

Make the syrup a day ahead and refrigerate it—just reheat gently before assembling. You can also toast the bread in advance and store it in an airtight container.
Add sliced bananas, diced apples, or shredded coconut between the layers for extra flavor and texture. Some families also add peanuts or almonds alongside the pecans.
For a vegan version, skip the cheese and butter, use coconut oil for greasing, and add extra nuts and dried fruit to compensate for the richness.
Try drizzling with cajeta (Mexican caramel) or serving with a dollop of whipped cream for an extra-special presentation.

Ways To Serve Them

Serve warm with a scoop of vanilla ice cream that melts into the crevices
Pair with strong Mexican coffee or hot chocolate for a traditional breakfast or merienda
Offer alongside fresh fruit like sliced oranges or strawberries to balance the sweetness
Present as part of a Lenten meal or Easter celebration, honoring its symbolic roots

Proper Storage

Fridge: Let the capirotada cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It will keep for 3-4 days and actually develops deeper flavors as it sits.
Freezer: This dessert freezes reasonably well for up to 2 months. Wrap individual portions in plastic wrap, then place in a freezer-safe container. The texture may be slightly softer after thawing, but the flavor remains delicious.
Reheat: Warm individual portions in the microwave for 45-60 seconds, or reheat the entire dish covered with foil in a 325°F oven for 15-20 minutes. Add a tablespoon of water before reheating if it seems dry, and finish uncovered for a few minutes to crisp the top.

Capirotada with Extra Raisins and Pecans – Traditional Bread Pudding

Ingredients

1.4 litres water
3 piloncillo cones
3 Mexican cinnamon sticks
3 whole cloves
1 cup raisins
0.5 cup roasted salted peanuts
12 thick slices bolillo or French bread
2 cups shredded Monterey Jack cheese

Directions

Set oven temperature to 180°C to prepare for toasting the bread.
Combine water, piloncillo, cinnamon sticks, and cloves in a medium stockpot over medium-high heat. Cook until piloncillo dissolves and syrup slightly thickens, approximately 10 to 15 minutes.
Slice the bolillo or French bread into 1 cm thick pieces. Arrange on a baking sheet and toast in the oven for 15 to 20 minutes until golden and crisp.
Lightly coat the base of a deep 23x23 cm baking dish with nonstick cooking spray.
Arrange a layer of toasted bread in the baking dish. Evenly distribute raisins, peanuts, and shredded Monterey Jack cheese. Repeat layering until the dish is filled, finishing with extra cheese and raisins on top.
Gradually ladle the hot syrup over the assembled bread layers, ensuring the bread is thoroughly moistened.
Bake for 40 minutes at 180°C until the top is golden brown.
Allow to cool slightly and serve warm.