Capirotada Mexicana (Mexican Bread Pudding)

Capirotada is a traditional Mexican dessert most often enjoyed during Lent and Holy Week, when families come together to cook recipes passed down through generations. Similar to a bread pudding, it’s made with toasted bread soaked in warm piloncillo syrup (unrefined cane sugar) and layered with fruit, nuts, and cheese, creating a balance of sweet and savory flavors. Each version reflects personal taste, available ingredients, and family tradition.

This Mexican Capirotada recipe brings together warm spices, raisins, peanuts, and Tropical Queso Fresco Mexicano, whose gentle saltiness ties all the flavors together. It’s served warm and finished with colorful sprinkles, an essential festive touch that gives this dessert its signature look. Comforting, nostalgic, and perfect for sharing.

Ingredients

• 4 cups water
• 2 piloncillo cones (or 1½ – 2 cups unrefined cane sugar)
• 3 sticks Mexican cinnamon
• 3 whole cloves
• 1 cup raisins or dried cranberries
• ½ cup roasted, salted peanuts
• 1 baguette
• 2 cups crumbled Tropical Queso Fresco Mexicano
• 2 tablespoons rainbow sprinkles

Preparation

1. Preheat the oven to 350°F and set aside a deep 9×9-inch baking dish, lightly greased.
2. Prepare the piloncillo syrup: In a medium pot, add the water, piloncillo or unrefined cane sugar, cinnamon sticks, and cloves. Bring to a simmer over medium-high heat, stirring occasionally, until the piloncillo dissolves completely, and the liquid thickens slightly, about 10–15 minutes. Remove and discard the spices. Set the syrup aside.
3. Slice the baguette into pieces about ⅓-inch thick. Arrange on a baking sheet and toast in the oven for 15–20 minutes, until dry and lightly golden.
4. To build the capirotada, arrange a layer of toasted bread in the prepared baking dish. Sprinkle with raisins or cranberries, peanuts, and crumbled Queso Fresco. Repeat the layers until the dish is filled, ending with extra cheese and raisins or cranberries on top.
5. Slowly pour the warm piloncillo syrup over the layered bread, making sure everything is evenly moistened and soaked.
6. Bake uncovered for 40 minutes, until golden and fragrant.
7. Remove from the oven, decorate with rainbow sprinkles, and serve warm.