Pan de Muerto is wonderful on its own, especially alongside a warm drink. Its soft crumb also makes a delicious base for an easy filled bread or dessert. Slice it, choose a topping, and turn a few pantry favorites into something worth sharing.

These are MexGrocer serving ideas for enjoying Pan de Muerto at home. For the bread’s cultural background, revisit our Historia del Pan de Muerto and Día de Muertos Ofrenda Guide. Here, we’re keeping the focus on six easy snacks and desserts.

Choose Your Pan de Muerto

Prefer individual portions, a loaf to slice, or a sesame topping? MexGrocer offers these four options. The small six-pack is especially convenient for trying all six fillings; medium and large loaves work well cut into wedges or thick slices.

Pan de Muerto – Mexican Day of the Dead Bread Small 6 ct / 3.5 oz Each

Six individual breads, approximately 3.5 oz each; 21 oz total. Great for a tasting assortment.

Pan de Muerto Mexican Day of the Dead Bread – Medium 16 oz

A 16 oz loaf for slicing and sharing.

Pan de Muerto – Mexican Day of the Dead Bread Large - 36 oz

A 36 oz loaf for a larger gathering or dessert board.

Pan de Muerto con Ajonjolí – Day of the Dead Bread with Sesame Seeds 16 oz

A 16 oz sesame-topped option for a different finish.

Before You Start

Slice small breads horizontally, leaving the decorative top intact, or cut larger loaves into serving-size wedges. For warm versions, heat the bread at 300°F for 8–10 minutes, following the product’s heating instructions. Let bread cool before adding whipped cream or cream cheese. Keep fillings modest so the bread’s own flavor still comes through.

IDEA 1 • 5 MINUTES • MAKES 2

1. Mazapán Spread & Crumble

Ingredients: Pan de Muerto is the base for this idea. 2 small Pan de Muerto; 2–3 tablespoons De la Rosa Mazapán Untable; 1 De la Rosa peanut mazapán candy, crumbled.

How to make it: Spread the mazapán evenly over the cut sides of the breads. Sprinkle with crumbled mazapán, replace the tops, and serve. For an open-faced version, add the crumble just before eating for a soft, sandy finish.

Serving tip: Start with a thin layer: the spread and candy are sweet, and a little goes a long way.

Shop the Pairing

De la Rosa Mazapan Untable - Spreadable Marzipan Peanut Candy - 14.1 oz

The creamy peanut filling.

Mazapan - De la Rosa Peanut Mazapan Mexican Candy - 30 ct

Crumble over the spread for extra mazapán flavor.

IDEA 2 • 5 MINUTES • MAKES 2

2. Chocolate-Hazelnut & Cinnamon

Ingredients: Pan de Muerto is the base for this idea. 2 small Pan de Muerto; 2–3 tablespoons Cremino Hazelnut Chocolate Spread; a small pinch of Tampico ground cinnamon.

How to make it: Spread chocolate-hazelnut spread over the cut sides of the breads. Dust very lightly with cinnamon, close the breads, and serve. If you prefer warm bread, warm it first and then add the spread.

Serving tip: Pair Cremino Hazelnut Chocolate Spread with a light dusting of MexGrocer’s ground cinnamon for an easy chocolate-hazelnut filling.

Shop the Pairing

Cremino Hazelnut Chocolate Spread – 10.6 oz

A creamy chocolate-hazelnut filling for Pan de Muerto.

Tampico Ground Cinnamon – Canela Molida 1 oz

A light dusting complements the chocolate-hazelnut filling.

IDEA 3 • 10–15 MINUTES • MAKES 2

3. Pan de Muerto S’mores with Mexican Chocolate

Ingredients: Pan de Muerto is the base for this idea. 2 small Pan de Muerto; ½ cup De la Rosa Bianchi mini marshmallows; ¼ of a 3.17 oz Ibarra Mexican chocolate tablet, finely chopped; 2 tablespoons milk (local).

How to make it: Put the chopped chocolate and milk in a small saucepan over low heat. Stir until the chocolate dissolves into a thick sauce; let it cool slightly. Lightly toast the cut sides of the breads in a dry skillet. Place the bottom halves on a baking sheet, add marshmallows, and broil briefly until puffed and lightly golden, watching constantly. Remove, spoon over the chocolate sauce, and add the tops. Serve warm.

Serving tip: Mexican drinking-chocolate tablets can stay grainy when melted alone. Preparing a small sauce with milk makes them easier to spoon over the marshmallows.

Shop the Pairing

De la Rosa Bianchi Mini Mini Marshmallows – 30 Pack, 1 oz Bags

Mini marshmallows spread easily across the bread.

Ibarra Chocolate - Mexican Sweet Chocolate 6 Tablets 3.17 oz - 19 oz

Use a little tablet to make a chocolate sauce with cinnamon notes.

IDEA 4 • 10–15 MINUTES • MAKES 2

4. Warm Cajeta & Optional Pecans 

Ingredients: Pan de Muerto is the base for this idea. 2 small Pan de Muerto; 2–3 tablespoons Coronado Cajeta Quemada; 1 tablespoon chopped pecans, optional (local).

How to make it: Warm the bread, then spread cajeta across the cut sides or drizzle it over warm wedges. Add chopped pecans if desired and serve immediately. If the cajeta is too thick to drizzle, warm a small portion gently before using.

Serving tip: Serve open-faced to show off the glossy cajeta. Pecans add crunch but are completely optional.

Shop the Pairing

Coronado Cajeta Quemada - Goat's Milk Dulce de Leche - 23.28 oz

Goat’s milk cajeta for a rich caramel-style topping.

IDEA 5 • 5–10 MINUTES • MAKES 2

5. Strawberries & Cream

Ingredients: Pan de Muerto is the base for this idea. 2 small Pan de Muerto; ½ cup sliced fresh strawberries; ½ cup whipped cream (both local); 2 teaspoons McCormick strawberry jam, optional.

How to make it: Spread a thin layer of jam on each bottom half if using. Spoon on whipped cream and arrange the strawberries over it. Replace the tops gently and serve immediately. Use cool bread so the cream holds its shape.

Serving tip: For a less sweet variation, replace whipped cream with a spoonful of crema. Add the strawberries just before serving.

Shop the Pairing

McCormick Strawberry Jam – Mermelada de Fresa – 17.6 oz

An optional fruit layer beneath the fresh strawberries and cream.

IDEA 6 • 5–10 MINUTES • MAKES 2

6. Horchata Cream & Cinnamon

Ingredients: Pan de Muerto is the base for this idea. 2 small Pan de Muerto; 4 oz softened plain cream cheese (local); 1–2 teaspoons Fiesta Horchata Drink Concentrate; a small pinch of ground cinnamon.

How to make it: Beat the softened cream cheese until smooth. Mix in 1 teaspoon of horchata concentrate and a pinch of cinnamon. Taste, then add up to 1 more teaspoon if desired, keeping the filling thick enough to spread. Spoon into the sliced breads and serve.

Serving tip: For a lighter version, gently fold 1 teaspoon of concentrate into ½ cup whipped cream. Use concentrate directly for the filling; a fully diluted horchata drink can make it runny.

Shop the Pairing

Fiesta Horchata Drink Concentrate - 16 oz

Add a small amount of concentrate for horchata flavor.

Tampico Ground Cinnamon – Canela Molida 1 oz

Finish with a delicate dusting of cinnamon.

Make a Six-Flavor Tasting Board

Use the small six-pack to make one bread in each flavor, halving the two-serving topping quantities above. Cut each finished bread into smaller tasting portions and arrange them on a platter with simple flavor labels. Prepare the cool fillings first, then finish the s’mores and cajeta breads so they reach the table warm. For a photo, leave some breads open-faced so everyone can see the toppings.

Keep cream-filled portions chilled until serving and assemble close to mealtime. Refrigerate leftover dairy fillings promptly. Check the bread and topping labels for allergens, especially peanuts, tree nuts, wheat, milk, eggs, soy, and sesame.