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Capirotada Mexican bread pudding with layered bread, creamy custard, nuts, colorful sprinkles, and syrup drizzle
Vicky Sharma

Capirotada Tres Leches (Mexican Bread Pudding with Three Milks)

This capirotada tres leches recipe is my modern twist on traditional Mexican capirotada. Toasted bread is layered with cinnamon-spiced syrup, raisins, nuts, and cheese, then soaked in a classic tres leches milk mixture and baked until creamy and custardy. It blends warm Mexican flavors with rich three-milk texture for a comforting, family-style dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: Mexican-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Bread Base
  • 8 cups day-old French bread or bolillo sliced
  • 2 tablespoons unsalted butter for greasing the pan
Spiced Syrup
  • 1 cup dark brown sugar or piloncillo, chopped
  • 1½ cups water
  • 1 cinnamon stick
  • 2 whole cloves
  • 1 strip orange peel

Tres Leches Mixture

  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 1 cup whole milk
Add-ins
  • ½ cup raisins
  • ½ cup chopped pecans or walnuts
  • ¼ cup shredded coconut optional
  • ½ cup shredded Monterey Jack or mild white cheddar cheese

Equipment

  • 9×13-inch baking dish
  • Saucepan
  • Mixing bowls
  • Whisk
  • Baking sheet
  • Aluminum foil

Method
 

  1. Preheat oven to 325°F (165°C). Spread bread slices on a baking sheet and toast for 8–10 minutes until dry but not browned.
  2. In a saucepan, combine brown sugar, water, cinnamon stick, cloves, and orange peel. Simmer for 10 minutes until slightly thickened. Strain and discard spices.
  3. In a bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk.
  4. Grease a 9×13-inch baking dish with butter.
  5. Arrange a layer of toasted bread in the dish. Drizzle with spiced syrup, then sprinkle raisins, nuts, coconut (if using), and cheese.
  6. Repeat layers until ingredients are used.
  7. Slowly pour the tres leches mixture evenly over the entire dish.
  8. Cover loosely with foil and bake for 35–40 minutes.
  9. Remove foil and bake an additional 10 minutes until the center is set but still creamy.
  10. Let rest for 15 minutes before serving.

Notes

  • Use day-old bread for the best texture. Fresh bread becomes mushy.
  • Cheese adds savory balance and is traditional in many capirotada recipes.
  • Let the dish rest before slicing so it firms slightly.
  • If you prefer less sweetness, reduce condensed milk to ¾ cup and add ¼ cup more whole milk.
Storage
  • Refrigerate in an airtight container for up to 3 days.
  • Reheat portions to 165°F (74°C) before serving for food safety.