Print

Delicious Capirotada Recipe Easy Mexican Bread Pudding with Piloncillo Syrup

Capirotada recipe - featured image
Print Recipe

A comforting and unique Mexican bread pudding featuring toasted bread cubes layered with nuts, cheese, dried fruit, and a rich piloncillo syrup, perfect for festive occasions.

Ingredients

Scale
  • 10 cups bolillo or French bread, cut into 1-inch cubes (stale works best for soaking)
  • 3 tablespoons unsalted butter, melted
  • 2 cups water
  • 1 cup piloncillo (Mexican unrefined whole cane sugar), chopped or grated
  • 2 cinnamon sticks
  • 3 cloves
  • 1 strip of orange peel (optional)
  • 1 cup shredded Monterey Jack or queso fresco
  • 1 cup toasted pecans or walnuts, roughly chopped
  • 1/2 cup golden raisins or chopped dried apricots
  • 1/4 cup shredded coconut (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Spread the bread cubes evenly on a baking sheet and brush them lightly with the melted butter. Toast in the oven for 10-12 minutes, turning once halfway, until golden and crisp but not burnt.
  2. While the bread is toasting, combine the water, piloncillo, cinnamon sticks, cloves, and orange peel in a medium saucepan. Bring to a gentle boil over medium heat, stirring occasionally until the piloncillo dissolves completely. Reduce heat and simmer for 15-20 minutes, until the syrup thickens slightly. Remove from heat and strain out the solids.
  3. In your baking dish, start with a layer of toasted bread cubes, then sprinkle a mix of nuts, raisins, shredded cheese, and coconut (if using). Drizzle generously with the warm piloncillo syrup. Repeat layering until all ingredients are used, finishing with syrup on top. Press down lightly to compact the layers without mushing.
  4. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, allowing the top to caramelize slightly.
  5. Let the capirotada cool for at least 15 minutes before serving. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

Use day-old, slightly dry bread to prevent sogginess. Stir syrup constantly when boiling to avoid burning. Press layers gently but firmly to avoid dry pockets. Cover with foil if top browns too quickly. For dairy-free, substitute butter with coconut oil and use vegan cheese or omit cheese. Piloncillo can be substituted with dark brown sugar but flavor will differ.

Nutrition

Keywords: capirotada, Mexican bread pudding, piloncillo syrup, traditional dessert, festive dessert, easy dessert, bread pudding recipe

Find it online: https://katedishes.com/delicious-capirotada-recipe-easy-mexican-bread-pudding-with-piloncillo-syrup/