Cinnamon Piloncillo Bread Pudding Recipe
Capirotada is a traditional Mexican bread pudding featuring layers of toasted bread soaked in a rich piloncillo cinnamon syrup, studded with raisins, nuts, and mild shredded cheese. This easy recipe combines warm spices and sweet syrup with savory cheese for a perfect comforting dessert or snack, baked to golden perfection.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Ingredients
Bread
- 1 loaf (approximately 16 ounces) bolillo, French bread, or baguette, sliced into 1-inch rounds (preferably day-old)
Syrup
- 1 1/2 cups (10 ounces) piloncillo, chopped or packed dark brown sugar
- 2 cups (16 fluid ounces) water
- 2 whole cinnamon sticks
- 3 whole cloves
- 1 tablespoon (0.5 ounces) unsalted butter
Fillings
- 1/2 cup (2.6 ounces) raisins
- 1 cup (3.9 ounces) shredded mild cheese such as queso fresco, Monterey Jack, or mozzarella
- 1/2 cup (2.1 ounces) chopped pecans or peanuts (optional)
For Greasing
- Butter for greasing the baking dish
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish to prevent sticking and add flavor.
- Toast Bread: Arrange the sliced bread rounds on a baking sheet. Toast in the oven for 10 to 12 minutes, turning the slices halfway through, until they become dry and lightly golden. This ensures the bread holds up well when soaked with syrup.
- Cook Piloncillo Syrup: In a medium saucepan, combine the chopped piloncillo, water, cinnamon sticks, and cloves. Bring the mixture to a boil over medium heat. Then reduce the heat and simmer, stirring occasionally, for about 10 minutes until the piloncillo is fully dissolved and the syrup has thickened slightly. Remove from heat, stir in the butter until melted, and discard the cinnamon sticks and cloves.
- First Layer Assembly: Place half of the toasted bread slices evenly in the prepared baking dish. Sprinkle half of the raisins, half of the shredded cheese, and half of the nuts (if using) over the bread. Drizzle half of the warm piloncillo syrup evenly on top.
- Second Layer Assembly: Repeat the layering process with the remaining bread, raisins, cheese, nuts, and syrup. Gently press down with a spatula to help the bread absorb the syrup thoroughly.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes. This allows the cheese to melt and the top to become golden and slightly crisp.
- Serve: Remove from the oven and let the capirotada cool for about 10 minutes. Serve warm or at room temperature to enjoy the perfect balance of sweet, spicy, and savory flavors.
Notes
- Day-old bread works best as it soaks up the syrup without becoming too mushy.
- Piloncillo can be substituted with packed dark brown sugar if unavailable.
- Feel free to use your favorite mild melting cheese: queso fresco, Monterey Jack, or mozzarella all work well.
- Adding nuts like pecans or peanuts adds great texture but is optional.
- Store leftovers covered in the refrigerator and consume within 3 days for best flavor.
