Description
Capirotada is a traditional Mexican bread pudding layered with toasted bolillo, raisins, cheese, and soaked in a rich piloncillo cinnamon syrup. It’s a sweet and savory dessert perfect for holidays or everyday comfort.
Ingredients
4 bolillo rolls or French rolls
4 ½ cups water
12 ounces piloncillo or 1½ cups packed dark brown sugar
4 cinnamon sticks
6 whole cloves
3 cups shredded cheese (Longhorn Cheddar, Colby, or your choice)
1 cup raisins
4 tablespoons butter or spray butter
Instructions
1. Preheat oven to 350°F. Cut rolls into ½-inch slices and butter both sides. Toast on a baking sheet for 3 minutes per side until golden and dry.
2. In a saucepan, combine water, piloncillo, cinnamon sticks, and cloves. Bring to a boil, then reduce to simmer for 20 minutes. Remove from heat and let steep covered for 2 hours. Strain out spices.
3. Spray a baking dish with nonstick spray. Layer a third of bread, raisins, cheese, and 1½ cups syrup. Let soak 15 minutes. Repeat two more times, soaking between each layer.
4. Cover with foil (sprayed) and bake 40 minutes. Uncover and bake 10–15 more minutes until cheese is golden. Cool for at least 10 minutes before serving.
Notes
Let each layer soak before baking to achieve the best texture.
Serve warm, room temperature, or chilled.
Can be made ahead and refrigerated overnight before baking.