Capirotada Recipe

Capirotada is a traditional Mexican bread pudding often prepared during Lent that combines sweet and savory flavors. Here’s a simple recipe for this delicious and comforting dessert made entirely with ingredients you can find at Food City.


  • 1 bag Food City pan tostado or 8 slices bolillo (or French bread),toasted and cut into cubes
  • 1 cup dark brown sugar
  • 4 cups water
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 cup shredded Monterey Jack cheese
  • 1 cup peanuts toasted
  • 1 cup raisins
  • 1 cup sliced bananas
  • Butter to grease the baking dish

For the Syrup:

  • 1 cup water
  • 1 piloncillo cone or 1 cup dark brown sugar
  • 1 cinnamon stick


Prepare the Syrup:

  • In a saucepan, combine water, piloncillo (or brown sugar) and a cinnamon stick.
  • Simmer over medium heat, stirring until the piloncillo (or sugar) is completely dissolved.
  • Remove from heat and set aside.

Skip step 2 if using Food City pan tostado. If not, prepare the bread:

  • Toast the bread slices or bolillo cubes until golden brown.
  • Preheat your oven to 350°F (175°C).

Make the Pudding:

  • Grease a baking dish with butter.
  • In a large bowl, combine the toasted bread cubes, brown sugar, shredded cheese, peanuts, raisins and bananas.
  • Pour the prepared syrup over the bread mixture and toss until the bread is well-coated.

Assemble and Bake:

  • Transfer the bread mixture to the greased baking dish.
  • Place the cinnamon stick and cloves among the bread mixture for added flavor.
  • Cover the dish with aluminum foil and bake for 25-30 minutes.


  • Once baked, remove the capirotada from the oven and let it cool slightly before serving.
  • Remove the cinnamon stick and cloves.
  • Serve warm by itself or with a scoop of vanilla ice cream.