Mexican Bread Pudding (Capriotada) - This traditional Mexican dessert is the perfect after-school treat for kids! Made with whole wheat bread, unrefined sugar, and loaded with nuts and raisins!
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Mexican Bread Pudding (Capirotada)

A savory and sweet dessert traditional to Mexico.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Servings: 8
Author: Vanessa Brady | Tried & True


  • 3 cups water
  • 3 small piloncillo cones OR 1 1/2 c brown sugar
  • 3 cinnamon sticks
  • 2 anise pods
  • 3 whole cloves
  • 4 whole wheat bolillos OR 1 whole wheat french bread loaf
  • 2 cups shredded cheese I used muenster but mozzarella or cheddar is also used
  • 1 cup raisins
  • 1 cup pecan pieces


  • Add sugar and spices to a medium pot of boiling water. Allow to simmer until all sugar has been dissolved. Remove from heat and allow to cool while you prepare the rest of the dish.
  • Cut or tear bread into approximately 1" cubes. Begin layering bread, cheese, pecans and raisins in a large cast-iron skillet or baking dish.
  • Pour syrup over layers, making sure to evenly disperse over all the bread.
  • Cover (I used aluminum foil over my cast-iron skillet) and bake at 350° for 20 minutes. Remove cover and continue baking for an additional 15 minutes or until the surface cheese and bread is slightly toasted.
  • Serve warm with a hot cup of coffee/tea or enjoy the next day straight out of the fridge!