Unlock a Treasured Family Secret: The Ultimate Guide to Authentic Capirotada (Mexican Bread Pudding)

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1️⃣ Toast the bread

Toast slices until dry and lightly golden. This helps them absorb syrup without turning mushy.

2️⃣ Make the piloncillo syrup

In a pot, combine water, piloncillo, cinnamon, cloves (and orange peel if using).
Simmer 10–15 minutes until fully dissolved and fragrant. Strain spices if you prefer a smooth syrup.

3️⃣ Layer with love (the secret!)

In a large pot or baking dish:

Bread layer

Drizzle warm syrup

Add fruit, nuts, raisins

Sprinkle cheese
Repeat layers until everything is used. Finish with syrup and cheese on top.

4️⃣ Cook

Stovetop: Cover and simmer on very low heat 15–20 minutes.

Oven: Bake at 180°C (350°F) for 30–40 minutes, until bubbly and golden.

Family Secrets for the Best Capirotada

Use day-old bread for perfect texture

Don’t rush the syrup—slow simmer = deeper flavor

Balance sweet with savory cheese

Let it rest 10–15 minutes before serving (flavors meld beautifully)

How to Serve

Serve warm or at room temperature. It’s even better the next day!
Perfect with coffee, at holidays, or as a nostalgic family dessert.

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