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A slice of Capirotada De Leche, a Mexican bread pudding with raisins and nuts

Creamy Capirotada de Leche (Mexican Bread Pudding)

This Mexican bread pudding is a revelation in creamy comfort. It transforms toasted bread with a rich, cinnamon-infused syrup and a blend of milks, baked in a water bath for a perfectly set yet ethereal texture. The surprising addition of melted cheese creates an unforgettable sweet-and-salty harmony.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Dessert
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 8 oz piloncillo, chopped, or 1 cup packed dark brown sugar
  • 2 whole cinnamon sticks
  • 1 cup water
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins
  • 1/2 cup chopped pecans or walnuts
  • 1 cup shredded Monterey Jack or mild cheddar cheese

Equipment

  • Oven
  • 9x13 inch baking dish
  • Large roasting pan
  • Large Skillet
  • Saucepan
  • Large mixing bowl or 4-cup measuring jug
  • Whisk
  • Spatula
  • Wire rack
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Melt butter in a large skillet over medium heat. Add bread cubes in batches and toast, stirring frequently, until golden brown and crisp on the edges. Transfer toasted bread to a 9x13 inch baking dish and spread evenly.
  3. While bread toasts, make the syrup: In a saucepan, combine piloncillo (or brown sugar), cinnamon sticks, and water. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer for 5-7 minutes until slightly thickened. Remove from heat and discard cinnamon sticks.
  4. In a large bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, and vanilla extract.
  5. Slowly pour the warm cinnamon syrup into the milk mixture while whisking constantly to combine.
  6. Scatter raisins and chopped nuts evenly over the toasted bread in the baking dish.
  7. Pour the warm milk and syrup mixture evenly over the bread, raisins, and nuts. Press down gently with a spatula to ensure all bread is submerged.
  8. Sprinkle the shredded cheese evenly over the top.
  9. Place the baking dish inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the baking dish to create a water bath.
  10. Carefully transfer the nested pans to the preheated oven. Bake for 50-60 minutes, until the top is golden brown, the cheese is bubbly, and the center is set but has a slight jiggle.
  11. Remove the baking dish from the water bath and place it on a wire rack. Let the pudding rest for at least 20 minutes before serving warm.

Notes

For best texture, do not skip toasting the bread or the water bath. Letting it rest after baking is crucial for a creamy, set consistency. Store leftovers covered in the refrigerator for up to 3 days; reheat gently. Variations: infuse syrup with orange peel, use different dried fruits or nuts, or drizzle with dulce de leche before serving. For a dairy-free version, use plant-based butter, full-fat coconut milk, and vegan condensed coconut milk.