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Flavorful Mexican Capirotada Bread Pudding Recipe with Easy Piloncillo Syrup

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A comforting Mexican bread pudding featuring crunchy toasted bread cubes soaked in a rich piloncillo syrup, layered with nuts, raisins, and queso fresco for a sweet and textured dessert.

Ingredients

Scale
  • 6 cups bolillo or French bread, cut into 1-inch cubes (day-old bread works best)
  • 1 cup piloncillo (or dark brown sugar as substitute)
  • 1 ½ cups water
  • 1 cinnamon stick
  • 2 whole cloves
  • ½ cup pecans, chopped and toasted
  • ½ cup walnuts, chopped and toasted
  • ½ cup golden raisins
  • ½ cup shredded coconut (optional)
  • ½ cup crumbled queso fresco or farmer’s cheese
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon finely grated orange zest (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the piloncillo syrup: In a medium saucepan, combine piloncillo, water, cinnamon stick, and cloves. Bring to a simmer over medium heat, stirring occasionally until piloncillo dissolves completely (about 8 to 10 minutes). Remove from heat and stir in vanilla extract and orange zest. Set aside to cool slightly.
  2. Toast the bread cubes: Preheat oven to 350°F (175°C). Toss bread cubes with melted butter and ground cinnamon in a large mixing bowl until evenly coated. Spread on a baking sheet and toast for 10-12 minutes until golden and slightly crisp but not hard.
  3. Toast nuts and prepare fruits: While bread toasts, toast chopped pecans and walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often. Combine toasted nuts with raisins and shredded coconut in a small bowl.
  4. Assemble the pudding: Lower oven temperature to 325°F (165°C). In a 9×13-inch baking dish, spread half the toasted bread cubes evenly. Sprinkle half the nut and fruit mixture and half the crumbled queso fresco on top. Pour about half of the warmed piloncillo syrup evenly over the layers. Repeat with remaining bread, nuts, cheese, and syrup.
  5. Bake: Cover dish tightly with aluminum foil. Bake for 30 minutes, then remove foil and bake for another 10-15 minutes until top is golden brown and syrup bubbles around edges. Pudding should be set but moist.
  6. Rest before serving: Let capirotada cool for at least 15 minutes to allow syrup to soak in and flavors to meld.

Notes

Use day-old bolillo or French bread for best texture. Toast bread cubes and nuts to add crunch and flavor. Adjust syrup consistency by adding water if too thick. Rest pudding after baking to allow flavors to meld. For vegan option, omit cheese and use coconut oil instead of butter. Piloncillo can be substituted with dark brown sugar but flavor will be less rich.

Nutrition

Keywords: capirotada, Mexican bread pudding, piloncillo syrup, traditional dessert, nuts, raisins, queso fresco, easy dessert

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