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A slice of Capirotada De Picón, a layered Mexican bread pudding with nuts and cheese.

Capirotada de Picón Jalisco Style

This is not a typical sweet bread pudding but a savory-sweet casserole from the Jalisco countryside. Layers of toasted bread soak up a rich, aromatic tomato and chile sauce, layered with salty cheese, sweet raisins, and crunchy peanuts. The result is a uniquely textured, deeply comforting, and perfectly balanced dish ideal for family gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 guajillo chiles, stems and seeds removed
  • 2-3 ancho chiles, stems and seeds removed
  • 4 medium Roma tomatoes
  • 1/4 medium white onion
  • 2 cloves garlic
  • 1 small cone piloncillo about 3-4 oz
  • 1 stick cinnamon
  • 3-4 whole cloves
  • 5-6 cups bolillo rolls, cut into 1-inch cubes stale or toasted
  • 8 oz queso fresco or ranchero cheese, crumbled
  • 1/2 cup roasted peanuts
  • 1/2 cup raisins
  • Vegetable oil, for toasting
  • Salt, to taste
  • Water, as needed for boiling and blending

Equipment

  • Comal or large skillet
  • Medium pot
  • Blender
  • Fine-mesh sieve
  • Deep baking dish (approx. 9x13 inch)
  • Aluminum foil
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Toast the chiles: Heat a dry comal or skillet over medium heat. Toast the guajillo and ancho chiles for 20-30 seconds per side until fragrant. Place toasted chiles in a bowl and cover with hot water to soften.
  3. Toast the bread: In the same skillet, add a touch of oil. Toast the bolillo cubes in batches until golden and crisp on the outside. Set aside.
  4. Cook tomatoes and onion: In a pot, cover tomatoes and onion with water. Boil for about 10 minutes until soft. Drain, reserving 2 cups of the cooking water.
  5. Blend the sauce: In a blender, combine the softened chiles, cooked tomatoes and onion, garlic, piloncillo, cinnamon stick, cloves, and the 2 cups of reserved water. Blend on high until completely smooth.
  6. Strain the sauce: Pour the blended sauce through a fine-mesh sieve into a bowl to remove any solids, creating a smooth caldillo.
  7. Simmer the caldillo: Pour the strained sauce back into the pot. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until slightly thickened. Season generously with salt to taste.
  8. Assemble the casserole: In a deep baking dish, create a layer with half of the toasted bread cubes. Drizzle a generous amount of the warm caldillo over the bread to soak it.
  9. Add toppings: Sprinkle with a portion of the crumbled cheese, raisins, and peanuts.
  10. Repeat layers: Add the remaining bread, more sauce, and the remaining toppings, finishing with a good layer of cheese and toppings on top.
  11. Bake covered: Loosely cover the baking dish with aluminum foil. Bake for 20 minutes.
  12. Bake uncovered: Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the edges are bubbly.
  13. Rest and serve: Let the capirotada rest for at least 15 minutes before serving to allow the layers to set.

Notes

For best texture, always use stale or toasted bread; fresh bread will become mushy. Straining the blended sauce is crucial for a smooth final dish. The sauce should be highly seasoned before assembling. Leftovers keep well, covered, in the refrigerator for up to 3 days. Reheat in the oven or microwave. For variations, try adding browned ground beef or chorizo between layers, a chipotle in adobo to the sauce for smokiness, or fresh epazote for an herbal note.