Easy Capirotada Cinnamon Piloncillo Raisins (Printable)

Mexican bread pudding with syrup, cinnamon, raisins, and cheese. Nostalgic, comforting, and easy to prepare.

# What you'll need:

→ Bread

01 - 1 loaf (16 ounces) bolillo, French bread, or baguette, sliced into 1-inch rounds (day-old preferred)

→ Syrup

02 - 1 1/2 cups (10 ounces) piloncillo, chopped, or packed dark brown sugar
03 - 2 cups (16 fluid ounces) water
04 - 2 cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter

→ Fillings

07 - 1/2 cup (2.6 ounces) raisins
08 - 1 cup (3.9 ounces) shredded mild cheese, such as queso fresco, Monterey Jack, or mozzarella
09 - 1/2 cup (2.1 ounces) chopped pecans or peanuts (optional)

→ For Greasing

10 - Butter, for greasing baking dish

# Method:

01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish to prevent sticking.
02 - Arrange bread slices on a baking sheet and toast for 10 to 12 minutes, flipping halfway, until dry and lightly golden.
03 - Combine piloncillo, water, cinnamon sticks, and cloves in a saucepan. Bring to a boil over medium heat, then reduce to simmer, stirring occasionally, until piloncillo dissolves and syrup thickens slightly (about 10 minutes). Remove from heat, stir in 1 tablespoon butter, and discard cinnamon sticks and cloves.
04 - Layer half the toasted bread in the prepared dish. Sprinkle with half the raisins, cheese, and nuts if using. Drizzle with half the piloncillo syrup.
05 - Repeat layers with remaining bread, raisins, cheese, nuts, and syrup. Gently press down with a spatula to allow the bread to absorb the syrup.
06 - Cover the baking dish with foil and bake for 20 minutes.
07 - Remove foil and bake for an additional 10 minutes, or until cheese is melted and the top is golden.
08 - Let cool for 10 minutes before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's the sort of dessert that makes your kitchen smell absolutely joyful.
  • You can use nearly any bread or cheese you have, so it's as flexible as it is delicious.
02 -
  • If you rush the syrup, the sugar may not dissolve fully, leaving gritty bits—patience is key for smoothness.
  • Pressing the layers gently ensures each piece binds together and soaks up the syrup, or the result can be dry in spots.
03 -
  • Letting capirotada rest before serving makes each bite creamier and easier to cut.
  • A touch of vanilla in the syrup brings out the brown sugar notes beautifully.
Return