I just realized that I owe my readers one recipe from my Foodbuzz dinner. Some readers asked me what capirotada was and I promised I was going to post the recipe and finally, here it is. Capirotada is a classic Mexican bread pudding that it is usually eaten during Lent. There are several recipes out there for this dessert, but I used the one my mom gave me when she was giving me instructions for the chiles en nogada. Please keep in mind that the bread for this recipe needs to be dried for at least 2 days before using. My mom told me that that way it won’t absorb as much oil when frying it.

Recipe type: Dessert
Cuisine: Mexican
Serves: 14-16
  • •5-6 bolillos or 2 large French bread loaves
  • •2 cinnamon sticks
  • •1 large (about 8 oz) piloncillo block
  • •3-4 whole cloves
  • •1 cup raisins
  • •1 cup peanuts
  • •1 cup grated queso fresco
  • •frying oil
  1. Cut bread sideways and let it dry for at least one day before preparing.
  2. Pre-heat oven to 350°F and roast half of the bread for 10 minutes or until it starts to turn golden brown.
  3. Fry the other half in oil until it starts to turn golden brown. This will happen very quickly so watch it closely.
  4. In a large pot over medium heat boil 4 cups of water with the piloncillo block, whole cloves and cinnamon sticks. Stir constantly until the piloncillo melts.
  5. In a glass or ceramic baking dish arrange a layer of baked and fried bread, sprinkle some raisins, peanuts and cheese and repeat with another layer of bread until you use all the ingredients.
  6. Pour the piloncillo syrup over the bread and let it sit in the fridge for at least 2 hours or until it is absorbed by the bread. Serve cold and enjoy.


My friend Jeff said that this bread should be called “what we do with leftover bread” and he is right. My mom always made this dessert when we had a lot of leftover bolillos or bread, a sweet way to eat leftover bread.

¡Buen provecho!


  • We don’t really like bread puddings, but capirotada is something else. In fact its unfair to call something so wonderful a bread pudding!
    I discovered this sometime back and made it. The recipe’s a bit different, though.

  • Wow! I have never heard or seen anything like this… Looks gorgeous Ben. I am so making this when I have the right amount of inspiration… I want it to look as good as yours! :)
    No guarentees on the taste though! LOL

  • Capirotado sounds wonderful! I love all the unusual ingredients (unusual to me anyway) and can imagine that this tastes heavenly.

  • your pudding looks so great… must be tasty… :)

  • I love your recipe for Capitotada..
    My father made it often when I was growing up.By the way my family is native of Monterrey
    Nuevo Leon Mex..He did not use the peanuts, use chedder cheese,raisens, pecans, and the cinnamon, sugar, or piloncillo, liquie, this was allmixed together, and into a casserole dish, and baked at 360 until golden brown and set.

  • que rica capirotada mexicana yupi

  • […] more on capirotada visit these links at What’s Cooking; Matt Bites; and Sunmaid […]

  • Thank you so much, this is the exact recipe i remember when i was a little girl. Yummm..

  • Que delisioso

  • Just found this wonderful recipe! My mom used to make this every Easter. She wouldn’t fry any of the bread though and after adding the Piloncillo syrup she would bake it in the oven to melt the cheese. She would use cheddar cheese and by golly it was always the BEST!!

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