Mexican bread pudding with piloncillo syrup, cinnamon, raisins, and cheese—comforting, sweet, and perfect year-round.
# List of Ingredients:
→ Bread
01 - 1 loaf (16 oz) bolillo, French bread, or baguette, sliced into 1-inch rounds (day-old preferred)
→ Syrup
02 - 1 1/2 cups (10 oz) piloncillo, chopped (or packed dark brown sugar)
03 - 2 cups (16 fl oz) water
04 - 2 cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter
→ Fillings
07 - 1/2 cup (2.6 oz) raisins
08 - 1 cup (3.9 oz) shredded mild cheese (queso fresco, Monterey Jack, or mozzarella)
09 - 1/2 cup (2.1 oz) chopped pecans or peanuts (optional)
→ Assembly
10 - Butter, for greasing baking dish
# How to Make It:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange bread slices on a baking sheet. Toast in the oven 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 heat and simmer, stirring, until piloncillo dissolves and syrup thickens slightly, about 10 minutes. Remove from heat and stir in butter. Discard cinnamon sticks and cloves.
04 - Layer half the toasted bread in the prepared baking dish. Sprinkle with half of the raisins, cheese, and nuts, if using. Drizzle with half of the piloncillo syrup.
05 - Repeat with remaining bread, raisins, cheese, nuts, and syrup. Gently press down with a spatula to soak the bread.
06 - Cover dish with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and surface is golden.
07 - Allow capirotada to cool for 10 minutes before serving. Serve warm or at room temperature.
