Capirotada, a traditional Mexican dessert, has gained popularity worldwide for its rich flavors and versatility. This sweet bread pudding-like treat typically consists of toasted bolillo or biroche bread soaked in a mixture of milk, honey, spices, and raisins, then topped with a crunchy streusel topping. With its comforting aroma and warm, gooey center, it’s no wonder capirotada has become a beloved dessert for many.
But why settle for just one traditional recipe when you can try them all? In this article, we’ll take you on a culinary journey through 18 delicious capirotada recipes that cater to every taste and occasion. From classic combinations like piloncillo and cinnamon to innovative twists featuring chocolate chips, coconut milk, and bourbon glaze, there’s something for everyone in this collection of mouthwatering recipes.
Traditional Mexican Capirotada with Piloncillo
A sweet and savory bread pudding that’s a staple of Mexican celebrations, capirotada is a perfect treat for any occasion. This recipe uses piloncillo, unrefined cane sugar, to give it a rich and caramel-like flavor.
Ingredients:
– 4 cups stale bolillo or French bread, cut into 1-inch cubes
– 1/2 cup piloncillo, broken into small pieces
– 1/4 cup raisins
– 1/4 cup chopped pecans or walnuts
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground anise
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 2 cups milk
– 2 large eggs
– 1 tablespoon orange blossom water (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine bread, piloncillo, raisins, nuts, cinnamon, anise, and salt.
3. In a separate bowl, whisk together melted butter, milk, eggs, and orange blossom water (if using).
4. Pour the wet ingredients over the dry ingredients and mix until well combined.
5. Pour the mixture into a 9×13-inch baking dish and let it sit for 10-15 minutes to allow the bread to absorb the liquid.
6. Bake for 35-40 minutes, or until the top is golden brown and the capirotada is set.
7. Serve warm, garnished with chopped pecans or walnuts if desired.
Cooking Time: 35-40 minutes
Easy Capirotada with Cinnamon and Raisins
A traditional Mexican bread pudding, Capirotada is a delicious dessert perfect for special occasions or everyday treats. This easy recipe combines the warmth of cinnamon and sweetness of raisins to create a delightful treat.
Ingredients:
– 4 cups stale French bread, cut into 1-inch cubes
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup raisins
– 1/2 cup milk
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine bread cubes, brown sugar, granulated sugar, cinnamon, nutmeg, and salt.
3. Pour in the raisins, milk, and melted butter. Mix until the bread is evenly coated.
4. Transfer the mixture to a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
5. Serve warm, topped with additional raisins and cinnamon if desired.
Cooking Time: 35-40 minutes
Vegan Capirotada with Coconut Milk
Experience the rich flavors of Mexico’s traditional bread pudding, Capirotada, reimagined with a vegan twist and a creamy coconut milk twist. This sweet and comforting dessert is perfect for any occasion.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 1/2 cup coconut oil
– 1/2 cup granulated sugar
– 1/2 cup unsweetened coconut milk
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground anise
– 1/4 teaspoon salt
– 2 tablespoons raisins
– 1 tablespoon chopped pecans (optional)
– 1 tablespoon orange zest (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine bread, coconut oil, sugar, and spices. Toss until the bread is evenly coated.
3. Pour in coconut milk and stir until the mixture is well combined.
4. Fold in raisins, pecans (if using), and orange zest (if using).
5. Pour the mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
6. Remove from oven and let cool before serving.
Cooking Time: 35-40 minutes
Caramelized Banana Capirotada
Caramelized Banana Capirotada: A Sweet and Savory Twist on a Mexican Tradition
This sweet and savory twist on the traditional Mexican dish, capirotada, combines caramelized bananas with toasted bread, cheese, and spices. Perfect for breakfast or brunch, this unique dessert is sure to impress.
Ingredients:
– 4 ripe bananas
– 2 tablespoons unsalted butter
– 1/2 cup brown sugar
– 1/4 cup heavy cream
– 1 loaf of bolillo (Mexican bread) or similar
– 1 cup shredded Queso Oaxaca or Monterey Jack cheese
– 1/4 teaspoon ground cinnamon
– Salt to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, melt butter over medium heat. Add bananas and cook for 5-7 minutes, or until caramelized.
3. Meanwhile, toast the bolillo bread by cutting it into 1-inch pieces and baking for 10-12 minutes, or until lightly toasted.
4. Assemble the capirotada by layering toasted bread, banana slices, and cheese in a baking dish.
5. Drizzle with heavy cream and sprinkle with cinnamon and salt to taste.
6. Bake at 350°F for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Servings: 6-8
Chocolate Chip Capirotada with Pecans
This rich dessert combines the traditional Mexican bread pudding, capirotada, with the indulgent addition of chocolate chips and crunchy pecans. Perfect for special occasions or as a sweet treat any time.
Ingredients:
– 4 cups stale bolillo or French bread, cut into 1-inch cubes
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– 1 cup chopped pecans
– 1/4 cup heavy cream
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine bread, granulated sugar, and brown sugar.
3. Pour in melted butter, eggs, vanilla extract, and stir until well combined.
4. Fold in chocolate chips and pecans.
5. Pour mixture into a 9×13-inch baking dish.
6. Bake for 35-40 minutes or until golden brown.
7. Remove from oven and let cool slightly.
8. Drizzle with heavy cream and sprinkle with salt before serving.
Cooking Time: 35-40 minutes
Spicy Capirotada with Chile Ancho
A twist on the traditional Mexican capirotada, this spicy version adds a depth of flavor and heat from the chile ancho.
Ingredients:
– 1 pound stale bread, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 dried chile anchos, stemmed and seeded
– 1/4 cup piloncillo or brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cumin
– Salt to taste
– 1/4 cup chopped pecans or walnuts (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add chile anchos and cook for 1 minute.
4. In a separate bowl, mix together piloncillo, cinnamon, cumin, and salt.
5. In a 9×13-inch baking dish, create a layer of bread cubes. Top with half of the onion mixture, then half of the sugar mixture. Repeat layers.
6. Bake for 25-30 minutes or until top is golden brown.
7. Remove from oven; sprinkle with nuts (if using). Let cool before serving.
Cooking Time: 25-30 minutes
Apple Cinnamon Capirotada
This sweet bread pudding is a traditional Mexican dessert, perfect for cozy nights or special occasions. The combination of tender apples, warm cinnamon, and crispy bread creates a delightful treat that’s sure to please.
Ingredients:
– 4 cups stale French bread, cut into 1-inch cubes
– 2 large apples, peeled and diced
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine bread, apples, sugar, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together milk, egg, and melted butter. Pour mixture over bread mixture; stir until well combined.
4. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
5. Serve warm with whipped cream or vanilla ice cream.
Cooking Time: 35-40 minutes
Nutella Swirl Capirotada
Combine the rich flavors of Nutella and traditional capirotada for a decadent dessert that’s perfect for any occasion.
Ingredients:
– 4 cups stale French bread, cut into 1-inch cubes
– 1/2 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup Nutella
– 1/4 cup heavy cream
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together melted butter, sugar, eggs, and vanilla extract.
3. Add bread cubes and stir until well combined.
4. In a separate bowl, mix Nutella and heavy cream until smooth.
5. Pour the Nutella mixture over the bread mixture and fold until just combined.
6. Pour into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
Cooking time: 35-40 minutes
Gluten-Free Capirotada with Almond Flour
This traditional Mexican bread pudding recipe gets a delicious twist with the use of almond flour, making it perfect for those with gluten intolerance or sensitivity. The result is a rich and flavorful dessert that’s sure to please.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup sugar
– 1/4 cup raisins
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup chopped pecans (optional)
– 2 large eggs
– 1 cup heavy cream
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together almond flour, sugar, raisins, salt, cinnamon, and nutmeg.
3. Add chopped pecans (if using) and stir until combined.
4. In a separate bowl, beat eggs and heavy cream until smooth.
5. Pour wet ingredients over dry mixture and stir until well combined.
6. Pour into a 9×13 inch baking dish and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Orange Zest and Walnut Capirotada
Capirotada, a traditional Mexican bread pudding, gets a bright and citrusy makeover with the addition of orange zest and crunchy walnuts.
Ingredients:
– 4 cups stale French baguette, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/4 cup orange zest (from about 2 oranges)
– 1/4 cup chopped fresh walnuts
– 2 large eggs
– 1/2 cup heavy cream
– 1 teaspoon ground cinnamon
– Salt, to taste
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together sugar, orange zest, and eggs.
3. Add bread cubes, walnuts, heavy cream, cinnamon, and salt; stir until well combined.
4. Pour mixture into a 9×13-inch baking dish.
5. Bake for 35-40 minutes or until golden brown.
6. Dust with confectioners’ sugar before serving.
Cooking Time: 35-40 minutes
Capirotada with Dulce de Leche
This traditional Mexican dessert is a twist on the classic bread pudding, infused with the rich flavors of dulce de leche. The result is a sweet and indulgent treat that’s perfect for any occasion.
Ingredients:
– 4 cups stale French bread, cut into 1-inch cubes
– 1 cup granulated sugar
– 1/2 cup dulce de leche (or caramel sauce)
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine bread cubes, sugar, and cinnamon.
3. In a separate bowl, whisk together dulce de leche, heavy cream, and vanilla extract.
4. Pour the wet ingredients over the dry ingredients and stir until bread is well coated.
5. Pour mixture into a 9×13-inch baking dish and let it sit for 10 minutes to allow bread to absorb liquid.
6. Bake for 35-40 minutes or until golden brown and set.
Cooking Time: 35-40 minutes
Peanut Butter and Jelly Capirotada
This sweet and savory capirotada is a creative spin on the traditional Mexican dish, perfect for a unique dessert or snack.
Ingredients:
– 4 slices of bread (preferably bolillo or brioche)
– 2 tbsp creamy peanut butter
– 2 tbsp grape jelly
– 1/4 cup chopped pecans or walnuts
– 1/4 tsp cinnamon powder
– 1/4 tsp vanilla extract
– 1/2 cup brown sugar
Instructions:
1. Preheat oven to 350°F (175°C).
2. Butter each bread slice on one side.
3. Spread peanut butter on the unbuttered side of two slices, and grape jelly on the other two slices.
4. Place a peanut butter slice, followed by a jelly slice, and then top with chopped nuts and a sprinkle of cinnamon and vanilla extract.
5. Repeat the layers for the remaining bread slices.
6. Place the capirotadas in a baking dish and drizzle with brown sugar.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Capirotada Bread Pudding with Bourbon Glaze
Capirotada Bread Pudding with Bourbon Glaze: A rich and decadent dessert inspired by traditional Mexican capirotada, this bread pudding combines sweet and savory flavors with a hint of bourbon.
Ingredients:
– 4 cups stale bolillo or Challah bread, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 large eggs
– 1/4 cup unsalted butter, melted
– Bourbon glaze ingredients (see below)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together sugar, flour, cinnamon, nutmeg, and salt.
3. Add bread cubes and toss until evenly coated with dry mixture.
4. In a separate bowl, whisk together heavy cream, eggs, and melted butter. Pour over bread mixture and stir until combined.
5. Pour batter into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
Bourbon Glaze:
– 1/2 cup powdered sugar
– 2 tablespoons bourbon whiskey
– 2 tablespoons heavy cream
Combine powdered sugar, bourbon, and heavy cream in a small bowl. Whisk until smooth. Drizzle over warm bread pudding before serving.
Blueberry-Lemon Capirotada
Capirotada is a beloved Mexican dessert that typically consists of toasted bread, cheese, and spices. In this recipe, we’re giving it a refreshing twist by adding juicy blueberries and a hint of lemon.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup fresh blueberries
– Zest of 1 lemon
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine bread, sugar, and melted butter. Toss until the bread is evenly coated.
3. In a separate bowl, whisk together heavy cream, eggs, and vanilla extract.
4. Pour the wet ingredients over the bread mixture and stir until combined.
5. Fold in blueberries and lemon zest.
6. Pour the mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
7. Dust with confectioners’ sugar, if desired.
Cooking Time: 35-40 minutes
Maple Bacon Capirotada
Maple Bacon Capirotada: A Twist on a Mexican Classic
This sweet and savory bread pudding combines the flavors of maple syrup, crispy bacon, and warm spices to create a unique dessert perfect for any occasion.
Ingredients:
– 4 cups stale bolillo or French bread, cut into 1-inch cubes
– 1/2 cup pure maple syrup
– 6 slices of cooked bacon, crumbled
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine bread cubes, maple syrup, crumbled bacon, heavy cream, granulated sugar, cinnamon, nutmeg, and salt. Mix until well combined.
3. Pour mixture into a 9×13-inch baking dish and let it sit for 10 minutes to allow the bread to absorb the liquid.
4. Bake for 35-40 minutes or until golden brown and puffed.
5. Serve warm and enjoy!
Cooking Time: 35-40 minutes
Toasted Coconut and Almond Capirotada
This sweet bread pudding is a creative take on the traditional Mexican dish, capirotada. The addition of toasted coconut flakes and sliced almonds gives it a tropical flavor profile that’s perfect for dessert or brunch.
Ingredients:
– 4 cups stale bolillo or baguette, cut into 1-inch cubes
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 1/4 cup unsweetened shredded coconut, toasted
– 1/4 cup sliced almonds
– 2 tablespoons unsalted butter, melted
– 2 teaspoons vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine bread cubes, sugar, and toasted coconut flakes.
3. In a separate bowl, whisk together heavy cream, melted butter, vanilla extract, and salt.
4. Pour the wet ingredients over the dry ingredients and stir until the bread is evenly coated.
5. Fold in sliced almonds.
6. Bake for 35-40 minutes or until golden brown.
7. Serve warm, topped with whipped cream or a sprinkle of toasted coconut flakes.
Cooking Time: 35-40 minutes
Mango and Lime Capirotada
Capirotada is a traditional Mexican bread pudding, typically served during Lent. This recipe gives the classic dessert a refreshing twist by incorporating sweet mango and tangy lime.
Ingredients:
– 2 cups stale bolillo or French bread, cut into 1-inch cubes
– 1 ripe mango, diced
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 tablespoon freshly squeezed lime juice
– 1/2 teaspoon ground cinnamon
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine bread, mango, sugar, and cinnamon.
3. In a separate bowl, whisk together melted butter, eggs, and lime juice.
4. Pour the wet ingredients over the dry ingredients and mix until well combined.
5. Transfer the mixture to a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 35-40 minutes
Pumpkin Spice Capirotada
This recipe combines the warm spices of pumpkin pie with the traditional Mexican dessert, capirotada. The result is a sweet and savory treat perfect for fall gatherings.
Ingredients:
– 1 loaf stale bread, cut into 1-inch cubes
– 1/2 cup pumpkin puree
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– Raisins and chopped pecans for garnish (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine bread, pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Toss until bread is evenly coated.
3. Pour in heavy cream and melted butter; toss until bread is well saturated.
4. Transfer mixture to a 9×13-inch baking dish.
5. Bake for 25-30 minutes or until top is golden brown.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in a world of flavors with our collection of 18 delicious Capirotada recipes! From traditional Mexican Capirotada with Piloncillo to innovative twists like Caramelized Banana and Nutella Swirl, we’ve got you covered. Whether you’re looking for vegan, gluten-free, or just a sweet treat, our recipes offer something for every occasion and taste. Discover new flavors and inspire your next baking adventure!
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