Capirotada mexicana en molde de barro con pan tostado bañado en miel de piloncillo, queso fresco y pasas
🌾 Ranch recipe 🍰 Dessert

Capirotada (Mexican Bread Pudding)

Capirotada (Budín de Pan Mexicano)

Paula's mom's capirotada — toasted bread soaked in piloncillo-cinnamon syrup, layered with queso fresco, raisins, and sweetened condensed milk. Like a deconstructed tres leches, but different. ⚠️ Partial recipe — Paula's mom was distracted during the recording and some steps or ingredients may be missing. Will be updated with the complete version.

Prep
15 min
Cook
40 min
Total
55 min
Difficulty
Medium
🥗 Vegetarian
🛒

Grocery list

What to buy · Shopping quantities included — check off what you already have.

Ingredients

6 servings
  • 6 pieces toasted bread (bolillo or French bread) — sliced and toasted; you can buy pre-toasted bread or toast bolillos in the oven
  • 1 piece piloncillo (Mexican raw cane sugar) — 1 cone (~220g) — for making the syrup
  • 2 pieces cinnamon sticks — whole, to boil with the piloncillo
  • 200 g queso fresco (fresh cheese) — crumbled
  • 1 can sweetened condensed milk (La Lechera) — 1 can (397g)
  • 80 g raisins — scattered between layers
  • 500 ml water — for boiling the piloncillo

Nutrition facts

Per serving
Total (6)
  • Calories
    617 kcal
    3702 kcal
  • Protein
    17 g
    102 g
  • Carbs
    109 g
    654 g
  • Fat
    14 g
    84 g
  • Fiber
    2 g
    12 g

Values are recalculated automatically when you change the servings.

Instructions

Every step carries its own ingredients and measurements — no more scrolling back up.

  1. 1

    Make the piloncillo syrup

    📋 You'll need
    • 500 ml water
    • 1 piece piloncillo (Mexican raw cane sugar)
    • 2 pieces cinnamon sticks

    In a pot, combine the water, piloncillo cone, and cinnamon sticks. Boil over medium heat, stirring occasionally, until the piloncillo fully dissolves into a dark, fragrant syrup. Takes about 15–20 minutes. Remove the cinnamon sticks.

  2. 2

    Toast the bread

    📋 You'll need
    • 6 pieces toasted bread (bolillo or French bread)

    If your bread isn't already toasted, slice the bolillos and toast them in the oven at 350°F (180°C) for about 8–10 minutes until golden and crunchy. You can also toast them on a comal if you prefer.

  3. 3

    Assemble the layers

    📋 You'll need
    • 6 pieces toasted bread (bolillo or French bread)
    • 80 g raisins
    • 200 g queso fresco (fresh cheese)

    In a baking dish, arrange a layer of toasted bread covering the bottom. Scatter raisins and crumbled queso fresco on top. Repeat the layers (bread, raisins, cheese) until the dish is full — usually 2 or 3 layers.

  4. 4

    Pour the syrup and condensed milk

    📋 You'll need
    • the piloncillo syrup
    • 1 can sweetened condensed milk (La Lechera)

    Pour the piloncillo-cinnamon syrup over everything, making sure the bread absorbs the syrup well. Then add the sweetened condensed milk (La Lechera), drizzling it over the layers.

  5. 5

    Bake

    Bake at 350°F (180°C) for 20–25 minutes until golden on top and the bread has absorbed the liquids. Let rest 10 minutes before serving — it can be eaten warm or at room temperature.

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