Here’s a warm, comforting, traditional Capirotada (Mexican bread pudding) recipe—sweet, spiced, and perfect for Lent or any time you want a cozy dessert. This version is classic, with piloncillo syrup, cinnamon, cloves, raisins, and cheese.

🍞 Capirotada (Mexican Bread Pudding)

Ingredients

For the Syrup

2 piloncillo cones (about 8 oz total)
(or 1 cup dark brown sugar + 2 tbsp molasses as a substitute)
3 cups water
2 cinnamon sticks
4–6 whole cloves
Optional: 1–2 anise stars, 1 small piece orange peel

For the Bread Pudding

1 loaf bolillo or French bread, cut into 1-inch slices
½–1 stick butter, melted (for brushing)
1 cup shredded cheese (queso fresco, mild cheddar, or Monterey Jack)
1 cup raisins
½ cup toasted peanuts or pecans
Optional: sliced banana, apple, or dried fruit

Instructions

1. Prep the bread

Preheat oven to 350°F (175°C).
Arrange bread slices on a baking sheet.
Brush lightly with melted butter.
Toast in the oven for 8–10 minutes until lightly crisp.
(Dry bread absorbs syrup better.)

2. Make the piloncillo syrup

In a pot, add water, piloncillo, cinnamon sticks, cloves, and any optional spices.
Simmer over medium heat, stirring until piloncillo melts.
Continue simmering 10–15 minutes until slightly thickened.
Strain out the spices if you prefer a smooth syrup.

3. Assemble the capirotada

In a greased 9×13 baking dish or deep casserole:

Add a layer of toasted bread.
Sprinkle with raisins, nuts, and cheese.
Spoon hot syrup over everything.
Repeat layers until ingredients are used up.
(You want the bread soaked but not drowning.)

4. Bake

Cover with foil and bake at 350°F for 25–30 minutes.
Remove foil and bake 10 more minutes to brown the top.

5. Serve

Let sit for 10–15 minutes so it sets.
Enjoy warm or at room temperature.
It tastes even better the next day as the flavors deepen!

✨ Variations

Capirotada Blanca (no piloncillo): Use a simple milk-and-sugar custard base.
Fruitier version: Add sliced apple, dried figs, or pineapple.
Extra rich: Add a splash of evaporated milk before baking.
More traditional: Add peanuts, coconut, and queso fresco.

If you want, I can also give you:
✅ A simplified beginner-friendly version
✅ A super traditional Lent version
✅ A luxury version with brioche and cream

Just tell me!