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Mexican Bread Pudding (Capirotada)

Capirotada
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Looking for true comfort food? You found it.

Capirotada is a famous Mexican dessert. People usually eat it before Easter. A reader recently asked me for a cozy family dessert. I sent them this exact recipe. The result? Total silence at the dinner table. They loved it.

Most versions use water. Not this one. We use a rich mix of milk and cream. It makes the pudding thick and sweet. Think of it like a warm hug on a cold day.

Ingredients

Scale
  • 8 cups cubed bread (bolillo rolls, French loaf, or baguette)
  • 1 cup Oaxaca cheese, shredded (or mozzarella/Monterey Jack)
  • 1/2 cup golden raisins
  • 1/2 cup regular raisins
  • 1/2 cup sliced almonds
  • 3 cups whole milk
  • 1 cup heavy cream
  • 6 oz piloncillo cone (or 3/4 cup dark brown sugar)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves

Instructions

Prep the oven and pan

Turn your oven to 350°F. Grab a 9×13-inch baking dish. Coat it very well with baking spray or soft butter. You do not want the sugar to stick.

2. Build the dry mix

Put all your cubed bread into the dish. Add the shredded cheese. Throw in both types of raisins and the almonds. Use your hands to toss everything. Make sure the nuts and fruit hide in all the little gaps.

3. Heat the spiced milk

Put a medium saucepan on the stove. Turn the heat to medium-low. Pour in your milk and cream. Drop in the piloncillo cone. Add the cinnamon and cloves.

4. Simmer slowly

Wait patiently. Keep the heat low. Stir it sometimes. You want it to steam, not boil. Boiling will ruin the dairy. After 10 minutes, the sugar will melt. The milk will turn light brown.

5. Soak the bread

Take the pan off the hot stove. Slowly pour the hot milk right over your bread. Take a spatula. Press down on the bread cubes gently. It should sound like stepping on wet grass. Make sure every piece is wet.

6. Bake the pudding

Put the dish in the middle of the oven. Set a timer for 15 minutes. Check it. Are the almonds getting too dark? Cover the dish loosely with foil.

7. Finish baking

Let it bake for 35 to 40 minutes total. How do you know it is done? The center is firm. The liquid is gone. The top is golden brown.

Notes

Tips & Tricks

  • Use stale bread. Fresh bread turns to mush. Stale bread acts like a dry sponge. It drinks up the milk and keeps its shape.
  • Leave bread out. Cut your bread into 1-inch cubes. Leave them on the counter overnight to dry out.
  • Prep ahead. You can build the whole dish a day early. Cover it and keep it in the fridge overnight.

Serving Suggestions

  • Let it rest. Do not eat it right out of the oven. Wait 10 to 15 minutes. This helps the pudding set up so it won’t fall apart.
  • Add ice cream. Serve it warm. Put a big scoop of vanilla bean ice cream right on top.
  • Coffee pairing. Drink it with Café de Olla or a strong espresso. The bitter coffee cuts the sweetness perfectly.

Storage & Reheating

  • Fridge: It tastes even better the next day. Let it cool. Cover it tight. It stays good in the fridge for 3 to 4 days.
  • Quick heat: Microwave a slice for 45 to 60 seconds.
  • Crispy heat: Put it in an oven dish. Cover with foil. Bake at 350°F for 10 to 15 minutes.
  • Freezer: Cut into squares. Wrap tight in plastic. Freeze for up to two months. Thaw in the fridge overnight.

Find it online: https://saboresmexicana.com/capirotada/