Capirotada (Syrup-Coated Bread Pudding) Recipe

Name: Capirotada (Syrup-Coated Bread Pudding)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 -25 slices hard rolls (1-2 days old) or 20 -25 slices baguette (1-2 days old); 2/3 cup butter; 10 corn tortillas, toasted (optional); 2 2 cups monterey jack cheese or 2 cups medium-sharp cheddar cheese; 1 1/4 cups raisins; 1 1/2 cups walnuts or 1 1/2 cups peanuts; Syrup; 3 cups water; 6 ounces piloncillo (raw sugar); 1 cinnamon stick; 2 cloves; 1 cup milk

Servings: persons

20 -25 slices hard rolls (1-2 days old) or 20 -25 slices baguette (1-2 days old)
2/3 cup butter
10 corn tortillas, toasted (optional)
2 2 cups monterey jack cheese or 2 cups medium-sharp cheddar cheese
1 1/4 cups raisins
1 1/2 cups walnuts or 1 1/2 cups peanuts
Syrup
3 cups water
6 ounces piloncillo (raw sugar)
1 cinnamon stick
2 cloves
1 cup milk

1
To make the syrup, mix the sugar, water, cinnamon stick and cloves in a saucepan and boil, stirring, until the mixture forms a light syrup. Remove from the heat and stir in the milk.
2
Toast the bread until lightly browned. Spread the butter on the bread.
3
Preheat the oven to 400 F (200 C). Cover the sides and bottom of a cazuela or casserole with the tortillas. Dip each piece of bread into the syrup and arrange a layer of bread in the bottom of the cazuela. Sprinkle with part of the cheese, raisins and nuts until all the ingredients have been used.
4
Strain the syrup that is left over and pour over the pudding. Cover the cazuela with foil and bake the pudding for 20 minutes, uncovering periodically and smoothing the surface of the pudding with a wooden spoon. Lower the oven temperature to 300 F (150 C) and bake for another 30 minutes. Serve lukewarm.
5
Variation: Cover the pudding with meringue and bake in a 500 F oven for 5 minutes or until the surface is golden brown.

1073

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20 -25 slices hard rolls (1-2 days old) or 20 -25 slices baguette (1-2 days old), 2/3 cup butter, 10 corn tortillas, toasted (optional), 2 2 cups monterey jack cheese or 2 cups medium-sharp cheddar cheese, and more.

Yes, Capirotada (Syrup-Coated Bread Pudding) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Capirotada (Syrup-Coated Bread Pudding)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions