Time: 1.5 hours
Servings: 4-6 people
By Chef Jesse Muñoz

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Capirotada is Mexican bread pudding that is a classic dish that has been passed down through the generations. It’s a sweet and savory combination of toasted bread, raisins, cinnamon, and milk. This recipe is easy to make and sure to be a hit with family and friends. Let’s get started!


Ingredients for Milk: (makes approx. ½ gallon)

½ gal. Milk
I stick Cinnamon
1 tbsp. Vanilla
1 pinch Ground Cloves
1 pinch Ground Anise
6 o7. Piloncilo

Ingredients for Capirotada: (makes approx. 4.5 pounds)

6 oz. Margarine
8 oZ. Toasted Bolillo or Picones (Sliced & Toasted)
3 oz. Dry Raisins
½ gal. Milk Prepared


Step 1 Milk Preparation: Place milk into saucepan and bring
to simmer, add piloncillo, cinnamon, cloves, and anise. Mix well
and bring to a simmer until piloncillo is completely dissolved.
Pull from heat and set aside to prepare capirotada. (Ingredients

Step 2 Capirotada Preparation: In an oven safe deep dish,
baste margarine on the bottom and sides of pan until the entire
bottom and sides are completely coated with margarine, place
one layer of toasted bread, sprinkle some raisins, add 1/2 of
milk recipe, place second layer of bread, sprinkle the remaining
raisins and add the remaining milk recipe on top.

Step 3 Cover pan with aluminum foil, place pan in a pre-heated
350°F oven for approx. I hour or until internal temperature
reaches 165°F for 15 seconds.

Step 4 Pull from oven and garnish with shredded coconut,
sliced almonds, and rainbow sprinkles.

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