If you like bread pudding, you absolutely must try the Mexican version. It’s popular on Good Friday but way too good to only enjoy once a year. This kind of dish isn’t your typical cream and eggs kind of bread pudding, but very different.
Unlike the version you might know, Mexican bread pudding is both sweet and savory. If you can’t imagine what that’s like, you should make it and find out firsthand how good it is. And yes, you are going to be amazed at how delicious this tastes.
Bolillo bread is typically used in a capirotada recipe and these are small rolls, although you can sub French bread if you only have that. Day-old bread is best. As for the piloncillo, you can use dark brown sugar if this isn’t available where you are. Finally, if you can’t find queso anejo, you can use monterey jack which is fairly close.
Why You’ll Love the Recipe
Mexican bread pudding is a fantastic flavor experience. It is a combination of toasted bread, dried fruit, nuts, sugar, and earthy, warm spices.
How to Serve It
Enjoy this delicious bread pudding warm from the oven. You can add ice cream or enjoy it a la mode with whipped cream if you wish.
Want to save this recipe?
Can You Make It Ahead?
Yes, you can prepare it in advance and keep it refrigerated overnight. Then just bake it the next day.
Storage Instructions
Leftovers will keep for up to 5 days in an airtight container in the refrigerator.
Variations and Substitutions
You can tweak the amount of each spice you use, or try something else. Ginger is good, or allspice.
The only thing Mexican bread pudding, or capirotada, has in common with other variations is the fact they both have bread and sugar in them. This south of the border version has dried fruit, cheese, rich brown sugar, and more, for an incredible flavor.
Capirotada… Extra Pecans And Raisins
Ingredients
- 4 bolillo rolls or a loaf of baguette bread in ½ to ¾-inch slices
- 2 tablespoons unsalted butter
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch kosher salt
- 4 cups water
- 2 cups piloncillo or dark brown sugar
- ¼ cup raisins
- ½ cup sliced almonds
- 3 ounces crumbled queso anejo or cotija cheese
Instructions
- Preheat the oven to 400 degrees F.
- Grease an 8-inch square baking dish with 2 tablespoons of the butter.
- Put a wire rack inside a baking sheet and arrange the bread on top.
- Bake for 15 minutes or until golden and crispy around the outsides.
- Turn the oven down to 350 degrees F.
- Bring the water, piloncillo, cloves, cinnamon, salt, nutmeg and 2 tablespoons of butter to a simmer.
- Cook for 10 minutes or until reduced a little, then take it off the heat.
- Arrange half the bread in a layer in the greased square dish.
- Ladle over some syrup to soak the bread and don’t leave any dry bits of bread.
- Sprinkle half the nuts, apricots, raisins and cheese on top.
- Add the rest of the bread on top.
- Sprinkle with the remaining nuts, apricots, raisins, and cheese.
- Add more syrup on top if it looks dry.
- Bake for half an hour or until set but still soft to press.
- Cool for 10 minutes and then serve warm.
