Capirotada (Mexican Bread Pudding)
A cozy, traditional Mexican bread pudding with a surprising and delicious twist! Layers of sweet, spiced bread, creamy bananas, and gooey, melty cheese come together for an unforgettable dessert that feels like a warm hug.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
- 4 large bolillo bread rolls (or 1 loaf French bread), cut into 1-inch cubes
- 5 cups nonfat milk
- 1 (8-ounce) cone piloncillo (or 1 1/4 cups dark brown sugar)
- 3 cinnamon sticks
- 2 whole cloves
- 3 large bananas, sliced
- 1 cup raisins
- 1/2 cup sliced almonds
- 2 cups shredded Oaxaca cheese (or Monterey Jack)
Instructions
- Prep the Oven & Bread: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish. Spread the bread cubes on a baking sheet and bake for 5 minutes, just until they feel dry to the touch.
- Make the Syrup: In a large pot, combine the milk, piloncillo (or brown sugar), cinnamon sticks, and cloves. Bring to a gentle boil over medium-high heat, then reduce heat and simmer for 10 minutes, whisking until the sugar dissolves. Remove from heat and take out the cinnamon sticks and cloves.
- Assemble the Layers: Spread half of the toasted bread in your prepared dish. Top with all the banana slices, then sprinkle on half of the raisins, almonds, and cheese.
- Finish Assembling: Add the remaining bread cubes on top, followed by the rest of the raisins, almonds, and cheese.
- Soak & Bake: Slowly and carefully pour the warm syrup evenly over the entire dish. Cover tightly with aluminum foil and bake for 15 minutes.
- Brown the Top: Remove the foil and bake for another 15 minutes, uncovered, until the top is golden brown and the cheese is bubbly. Let it cool for 5 minutes before serving.
Notes
- Serving Suggestions: This Capirotada is absolutely divine served warm, topped with a scoop of vanilla bean ice cream or a drizzle of cajeta (Mexican caramel).
- Tips & Tricks: The secret to a non-soggy pudding is using day-old or toasted bread! Don’t skip that first step. If you can’t find Oaxaca cheese, any good melty white cheese like Monterey Jack or Provolone works beautifully.
- Storage & Reheating: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or place the baking dish back in a 350°F oven for 10-15 minutes until warmed through.
Find it online: https://sabormexicana.com/mexican-bread-pudding/