Description
A classic and comforting version of Capirotada made with bolillo rolls, spiced piloncillo syrup, raisins, nuts, cheese, and a buttery finish — baked to golden perfection.
Ingredients
Scale
- 4 bolillo rolls, sliced and left out to stale
- 2 cups piloncillo, chopped
- 2 cups water
- 2 cinnamon sticks
- 4 cloves
- ½ cup raisins
- ½ cup grated cheese
- ¼ cup chopped nuts
- 2 tbsp butter
Instructions
- Prepare the syrup: In a saucepan, combine piloncillo, water, cinnamon sticks, and cloves. Simmer until reduced and slightly thickened. Strain to remove solids.
- Toast the bread: Lightly butter each bread slice and toast in a skillet or oven until golden brown.
- Layer the pudding: In a baking dish, layer bread slices, then raisins, nuts, and cheese. Repeat until all ingredients are used up.
- Pour the syrup: Slowly drizzle the warm syrup over the layers, ensuring it is evenly distributed and soaks through.
- Bake: Cover the dish with foil and bake at 350°F (175°C) for 30–40 minutes, until set and bubbling.
- Cool and serve: Let it cool slightly before serving. Enjoy warm or cold based on your preference.
Notes
You can use brown sugar if piloncillo is unavailable. Add shredded coconut, banana slices, or sweetened condensed milk for extra richness. Best enjoyed with a cup of café de olla.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 28g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg