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Irresistible Mexican Capirotada Bread Pudding Recipe with Piloncillo and Raisins Made Easy

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A traditional Mexican bread pudding featuring layers of toasted bread soaked in a rich piloncillo syrup with raisins and warm spices, delivering a comforting and festive dessert.

Ingredients

Scale
  • 6 cups stale bolillo or French bread, cut into 1-inch cubes
  • 2 tablespoons unsalted butter
  • 1 cup piloncillo (or dark brown sugar as substitute)
  • 2 cups water
  • 2 cinnamon sticks
  • 4 whole cloves
  • 1/2 cup raisins (golden or regular), soaked in warm water or rum for 10 minutes and drained
  • 1/3 cup toasted pecans or walnuts (optional)
  • Grated queso fresco or Monterey Jack cheese (optional)

Instructions

  1. Cut about 6 cups (about 300g) of stale bolillo or French bread into 1-inch (2.5 cm) cubes.
  2. Lightly toast the bread cubes in a skillet with 2 tablespoons (28g) of unsalted butter over medium heat until golden brown and slightly crisp, about 5–7 minutes. Set aside to cool.
  3. In a medium saucepan, combine 1 cup (200g) piloncillo (or dark brown sugar), 2 cups (475 ml) water, 2 cinnamon sticks, and 4 whole cloves.
  4. Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.
  5. Reduce heat and simmer for 15–20 minutes until the syrup thickens slightly and deepens in color.
  6. Remove the cinnamon sticks and cloves, then keep the syrup warm.
  7. Soak 1/2 cup (75g) raisins in warm water or rum for 10 minutes to plump them up, then drain.
  8. Lightly butter an 8×8-inch (20×20 cm) baking dish.
  9. Add a layer of toasted bread cubes, then sprinkle half the raisins evenly over the bread.
  10. Pour about one-third of the warm syrup over the layer to soak the bread.
  11. Add another layer of bread and the remaining raisins, then pour another third of the syrup.
  12. For a twist, sprinkle 1/3 cup (30g) toasted pecans or walnuts between layers (optional).
  13. Finish with a final bread layer, then pour the remaining syrup evenly on top.
  14. Preheat oven to 350°F (175°C). Cover the baking dish with foil and bake for 25 minutes.
  15. Remove the foil and bake another 10–15 minutes until the top is golden and slightly crisp, and the syrup bubbles around the edges.
  16. Let the capirotada cool slightly before serving. Serve warm or at room temperature.

Notes

Use stale bread for best texture; toasting bread adds structure and prevents sogginess. Simmer syrup slowly to develop deep flavors. You can substitute dark brown sugar for piloncillo if unavailable. Optional additions include nuts and grated cheese for texture and flavor contrast. For gluten-free, use gluten-free bread or brioche. Store leftovers in airtight container refrigerated up to 3 days or freeze up to 2 months.

Nutrition

Keywords: Mexican capirotada, bread pudding, piloncillo, raisins, traditional Mexican dessert, Lenten dessert, piloncillo syrup, cinnamon, cloves, festive dessert

Find it online: https://norasfoods.com/irresistible-mexican-capirotada-bread-pudding-recipe-with-piloncillo-and-raisins-made-easy/