Capirotada (Mexican Lent Bread Pudding with Cinnamon Syrup and Cheese)
Toasted bread soaked in a spiced brown sugar syrup, layered with raisins, almonds and melting cheese. Sweet, salty and deeply comforting.
- Time1 hr 15
- LevelEasy
- Costabout £0.59 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Lay the bread slices on a tray, brush with the melted butter and toast for 12 to 15 minutes, turning once, until golden and dry.
13 min - 2
Meanwhile, put the sugar, water, cinnamon, cloves and orange zest in a pan. Bring to the boil, then simmer for 15 minutes until slightly syrupy. Strain out the spices.
15 min - 3
Butter a baking dish about 20 x 30 cm. Layer in half the toasted bread, then half the raisins, almonds and cheese. Repeat with the rest.
- 4
Pour the hot syrup slowly and evenly over the top so the bread soaks it up. Press down gently.
- 5
Cover with foil and bake for 25 minutes. Remove the foil and bake for 10 minutes more, until the cheese is melted and bubbling at the edges.
35 min - 6
Rest for 10 minutes. Serve warm, spooned from the dish, with the syrupy juices from the bottom.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.