Description
This extra-rich version of Capirotada, a traditional Mexican bread pudding, layers toasted bolillo bread with raisins, pecans, and cheese, all soaked in a spiced piloncillo syrup. Customizable and deeply comforting.
Ingredients
Scale
- Bolillo or French bread, sliced and dried
- 1 piloncillo cone (or 1½ cups brown sugar)
- 2 cinnamon sticks
- 3–4 cloves
- Raisins
- Pecans (roasted for extra crunch)
- Mild cheddar or queso fresco
- Butter
- 2 cups water
- Optional Add-Ins: Shredded coconut, sliced bananas, dried cranberries, anise seed, sweetened condensed milk
Instructions
- Toast the Bread: Slice the bolillo bread into 1-inch pieces and toast at 375°F for 10–15 minutes until golden and crisp.
- Make the Piloncillo Syrup: In a saucepan, combine water, piloncillo (or brown sugar), cinnamon sticks, and cloves. Bring to a boil, then simmer until it thickens to a syrupy consistency. Strain if needed.
- Layering the Capirotada: In a buttered baking dish, layer toasted bread, then sprinkle raisins, roasted pecans, and shredded cheese. Pour syrup over the layer. Repeat until all ingredients are used. Top with extra cheese and a final drizzle of syrup.
- Bake: Cover with foil and bake at 350°F for 30 minutes. Remove foil and bake for another 10–15 minutes until the top is bubbly and golden.
Notes
Customize your Capirotada with coconut, dried fruits, or a drizzle of sweetened condensed milk. Use gluten-free bread or vegan cheese for dietary needs. Serve warm with coffee or chilled with ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 28g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg