Here’s a rich and comforting recipe for Mexican Bread Pudding — often called Capirotada — with warm cinnamon, sweet milk, and sometimes a little hint of citrus. 🍞🍮
🍞 Mexican Bread Pudding (Capirotada) Recipe
Ingredients
- 6 cups stale bread, cubed (like bolillo, French bread, or brioche)
- 4 eggs
- 2 cups whole milk
- 1 cup sweetened condensed milk
- ½ cup sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ cup raisins
- ½ cup chopped nuts (pecans or walnuts)
- Optional: shredded coconut or chocolate chips
Instructions
- Preheat oven
Set oven to 350°F (175°C) and grease a 9×13-inch baking dish. - Prepare the bread
Cube the bread and place it in the baking dish. If the bread is fresh, lightly toast it for a firmer texture. - Make the custard
In a bowl, whisk together eggs, milk, condensed milk, sugar, vanilla, and cinnamon until smooth. - Combine ingredients
Pour the custard over the bread cubes. Gently press the bread down so it absorbs the liquid. Sprinkle raisins, nuts, and optional toppings evenly on top. - Bake
Cover with foil and bake for 30 minutes, then uncover and bake an additional 15–20 minutes until the top is golden and set. - Cool and serve
Let it cool slightly before serving. Can be enjoyed warm or at room temperature.
Tips & Variations
- Citrus twist: Add a teaspoon of orange or lime zest for a fresh aroma.
- Chocolate version: Add chocolate chips or drizzle melted chocolate on top.
- Syrupy topping: Some versions pour a sweet syrup (made of brown sugar and cinnamon) over the top before baking.
- Make ahead: Prepare the night before and refrigerate; bake the next day for a firmer texture.
💡 Fun fact: Traditional Capirotada was originally eaten during Lent in Mexico, symbolizing the bread of life with layers representing aspects of faith and life.
If you want, I can also give you a 5-ingredient quick Mexican bread pudding recipe that’s super easy and still rich and flavorful.