Name: Capirotada
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 baguette (sliced into ½-inch pieces); ⅓ cup raisins; ½ cup peanuts (chopped); ½ cup pecans; ⅔ cup queso fresco (crumbled); Butter (for frying); 3 tablespoons melted butter; 4 corn tortillas; ⅔ cup molasses; 1 cinnamon stick; 2 pieces star anise; 3 cups water

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Capirotada hits different than any bread pudding I’ve tried. The fried bread keeps these golden crispy edges while soaking up rich molasses syrup spiced with cinnamon and star anise. Queso fresco adds little pockets of salty creaminess that keep it from being too sweet, and you get crunchy nuts, chewy raisins, and soft bread all in one bite.

A bowl of capirotada bread pudding topped with mixed nuts and syrup, complete with a spoon inside and a larger serving dish in the background. — Capirotada. Photo Credit: Splash of Taste

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I make it for Lent, Easter gatherings, and potlucks because it feeds a crowd and travels well right in the baking dish. It’s budget-friendly and easy to make ahead, staying fresh in the fridge for up to 5 days or frozen for 3 months. It reheats beautifully in the oven or microwave, though it’s best served warm the day you bake it.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Various labeled ingredients for Capirotada, including corn tortillas, butter, queso fresco, baguette slices, peanuts, cinnamon stick, star anise, molasses, raisins, pecans, melted butter, and water. — Capirotada Ingredients. Photo Credit: Splash of Taste

How to Make Capirotada with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

I love making this Mexican dessert because the layers create such a beautiful presentation and the flavors are unlike anything else.

Make the Spiced Molasses Syrup

Combine the water, cinnamon stick, star anise, and molasses in a medium saucepan. I use a heavy-bottomed saucepan because it distributes heat evenly and prevents scorching.

Cook over low heat, stirring occasionally, until the molasses fully dissolves and a syrup forms, about 10 minutes. Remove the cinnamon stick and star anise with a slotted spoon and set the syrup aside.

Fry the Bread Slices

Heat a skillet over medium heat and add a small amount of butter. I prefer using a cast iron skillet because it maintains steady heat and gives the bread beautiful golden color.

Fry the bread slices until golden on both sides, flipping them with kitchen tongs with silicone tips, then transfer to a paper towel-lined plate to remove excess fat. Repeat with the remaining bread, adding more butter as needed.

Several slices of bread, perfect for making capirotada, are being toasted in a black skillet, showing varying degrees of browning. — Fry the bread slices until golden on both sides.

Assemble the Layers

Preheat the oven to 350°F (180°C) and arrange the corn tortillas on a clay pot or the bottom of the baking dish. Add a layer of fried bread on top of the tortillas, and sprinkles of some raisins, peanuts, and pecans.

Drizzle with syrup to soak the bread; it should puddle slightly between the layers. Add a layer of crumbled queso fresco.

Repeat the layers until all ingredients are used, finishing with extra cheese on top if you want. Pour the remaining syrup evenly over the entire dish, making sure every layer gets moistened.

Bake Until Golden

Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until lightly golden on top.

The cheese should be melted and the edges slightly crispy. Once they are, dig in, and enjoy!

A baked dish in a round ceramic pan holds a delicious Capirotada made with sliced apples, nuts, raisins, and melted cheese. A serving spoon rests in the dish on a wooden board beside plates and utensils. — Assemble the layers and bake for 40 minutes, then additional 10 minutes uncovered.

If you’re taking this to a potluck or family gathering, let it cool slightly after baking, then cover it tightly with foil. It travels best in the dish you baked it in; just transport it in an insulated round carrier to keep it warm for up to 2 hours.

Capirotada

Capirotada is what I make when regular bread pudding feels too plain. The molasses syrup gets dark and aromatic with whole spices, each piece of fried bread turns crispy-edged and soft-centered, and chunks of queso fresco melt throughout to balance the sweetness with salt. I make it for Lent, Easter gatherings, and potlucks because it feeds a crowd, travels well, and that sweet-savory thing keeps everyone coming back for more. It stays fresh covered in the fridge for up to 5 days or freezes for 3 months.

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Prep Time: 20

Cook Time: 1

Total Time: 1 20

Course: Dessert

Cuisine: Mexican

Servings:

Calories: 373kcal

Ingredients

For the Capirotada:

1 baguette sliced into ½-inch pieces
⅓ cup raisins
½ cup peanuts chopped
½ cup pecans
⅔ cup queso fresco crumbled
Butter for frying
3 tablespoons melted butter
4 corn tortillas

For the Syrup:

⅔ cup molasses
1 cinnamon stick
2 pieces star anise
3 cups water

Metric – US Customary

Video

Instructions

In a medium saucepan, combine the water, cinnamon stick, star anise, and molasses.
1 cinnamon stick, 2 pieces star anise, 3 cups water, ⅔ cup molasses
Cook over low heat, stirring occasionally, until the molasses fully dissolves and a syrup forms, about 10 minutes. Remove the cinnamon stick and star anise and set the syrup aside.
Heat a skillet over medium heat and add a small amount of butter.
Butter
Fry the bread slices until golden on both sides. Transfer to a paper towel–lined plate. Repeat with the remaining bread, adding more butter as needed. Set aside.
1 baguette, 3 tablespoons melted butter
Preheat the oven to 350°F (180°C).
In an oven-safe baking dish or clay pot, arrange the corn tortillas on the bottom. Add a layer of fried bread on top of the tortillas.
4 corn tortillas
Sprinkle with some raisins, peanuts, and pecans, then drizzle with syrup to soak the bread.
⅓ cup raisins, ½ cup peanuts, ½ cup pecans
Add a layer of crumbled queso fresco. Repeat the layers until all ingredients are used, finishing with cheese on top. Pour the remaining syrup evenly over the entire dish.
⅔ cup queso fresco
Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until lightly golden on top.

Notes

I’ve made this Capirotada recipe many times and these tips will help you get the best results every time.

Use day-old bread: Slightly stale bread absorbs the syrup better than fresh bread without falling apart, and it fries up crispier, and don’t skip frying the bread in butter for a golden crust that adds rich flavor plain toasted bread can’t match. French bread also works in this recipe.

Adjust sweetness to taste: If you prefer less sweet desserts, use only ½ cup molasses and add an extra ½ cup water to the syrup. You can also use piloncillo instead of molasses for lighter, caramel-like sweetness or brown sugar for milder flavor that’s less intense than molasses.

Layer strategically: Each layer should be well-moistened but not swimming in liquid, so pour the syrup slowly and let it soak in as you build. You can also layer in banana slices, crunchy almonds, or desiccated coconut to add natural sweetness and texture contrast.

Switch up the cheese: Monterey jack or cheddar can replace queso fresco for a creamier, more melted texture, though they’re saltier and more assertive than the mild queso fresco.

Let it rest before serving: The dessert needs about 10 minutes after baking to set up slightly, making it easier to scoop and serve without falling apart.

Store properly: Let it cool completely at room temperature before covering and refrigerating for up to 5 so condensation doesn’t make the top layer soggy. You can also freeze it for up to 3 months, thaw it overnight in the fridge, then reheat it in the oven or microwave.

Nutrition

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How to Store Leftovers

Cover the baking dish tightly with plastic wrap or transfer portions to an airtight container and refrigerate for up to 5 days. The bread will continue to absorb syrup as it sits, making it softer and more pudding-like.

Reheat the entire dish covered with foil in a 325°F oven for 15 to 20 minutes until warmed through, or reheat individual portions in the microwave for 30 to 45 seconds.

If you want to freeze it, wrap portions tightly in plastic wrap and foil, freeze for up to 3 months, then thaw in the fridge overnight and reheat gently.

What to Serve With Capirotada

I usually serve it warm on its own as dessert, but it’s also delicious with a scoop of vanilla ice cream or dollop of whipped cream. The cold cream melts into the warm syrup and makes every bite even better.

Some people enjoy eating it with a cup of Mexican hot chocolate or coffee, especially during Lent when it’s traditionally eaten.

For a complete meal, serve it after cheese enchiladas, vegetable tacos, or black bean quesadillas. The sweet and savory combination pairs well with the rich, spiced flavors of traditional Mexican dishes. You can also serve it alongside flan or Tres Leches cake for a dessert spread.

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Check out these other sweet layered desserts perfect for gatherings and celebrations.

Capirotada

Ingredients You’ll Need