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A heartwarming dessert made with toasted bolillo bread, piloncillo syrup, dried fruits, nuts, cheese, and warm spices. This family recipe captures the soul of tradition in every bite.
⏱️ Prep Time
- Prep: 15–20 minutes
- Cook Time: 30–35 minutes
- Cool Time: 15 minutes
- Total Time: ~1 hour 10 minutes
🧰 Equipment Needed
- Medium saucepan (for syrup)
- Baking dish (8×8 or 9×13 depending on quantity)
- Skillet (to toast bread, optional)
- Mixing bowls
- Knife and cutting board
- Foil (for baking)
📝 Ingredients
Serves 6–8
Bread Base:
- 5–6 bolillo rolls (or French bread), sliced and lightly toasted or stale
Piloncillo Syrup:
- 2 cones piloncillo (about 8 oz), chopped or grated
- 2 cups water
- 1 stick cinnamon
- 2 whole cloves
- 1 star anise (optional)
- 1 tsp vanilla extract
Fillings:
- 1 cup shredded or crumbled queso fresco, Monterey Jack, or mild cheddar
- ½ cup raisins
- ½ cup dried cranberries or chopped dried apricots (optional)
- ½ cup chopped pecans or peanuts
- ¼ cup sliced almonds (optional)
- ½ cup sweetened shredded coconut (optional)
- Butter (for greasing the pan)
🧾 Ingredient Notes
- Bolillo Bread: Best when dry or stale so it soaks up syrup; toast fresh bread in a skillet or oven if needed.
- Piloncillo: Unrefined Mexican cane sugar; substitute with dark brown sugar or mix of brown sugar + molasses if unavailable.
- Cheese: Traditionally uses queso añejo or queso fresco, but mild cheddar or jack are common modern swaps.
- Spices: Cinnamon and clove are essential; star anise adds a nice depth but is optional.
👩🍳 Instructions
1. Toast the Bread
- Slice bread into ½-inch rounds.
- Toast in a skillet with a bit of butter or in the oven at 350°F (175°C) for about 10 minutes, flipping halfway. Set aside.
2. Make the Piloncillo Syrup
- In a saucepan, combine water, piloncillo, cinnamon stick, cloves, and star anise.
- Bring to a simmer over medium heat, stirring occasionally until the piloncillo is fully dissolved (about 10–15 minutes).
- Remove from heat and stir in vanilla. Strain to remove spices if desired.
3. Assemble the Capirotada
- Preheat oven to 350°F (175°C).
- Grease a baking dish with butter.
- Layer toasted bread in the bottom of the dish.
- Sprinkle with cheese, raisins, nuts, and any other desired toppings.
- Drizzle piloncillo syrup over the layer slowly to saturate the bread.
- Repeat layers until ingredients are used up, finishing with cheese and syrup.
4. Bake
- Cover with foil and bake for 20 minutes.
- Uncover and bake for an additional 10–15 minutes, or until golden and bubbly.
5. Cool & Serve
- Let it cool for at least 15 minutes.
- Serve warm or at room temperature. Enjoy as is or with a scoop of vanilla ice cream.
🔢 Nutrition Facts (Estimated per serving)
- Calories: ~320
- Fat: 12g
- Carbohydrates: 48g
- Sugar: 28g
- Protein: 6g
- Fiber: 2g
- Sodium: 180mg
💡 Tips & Variations
💡 Tips:
- Make Ahead: Even better the next day! Reheats well in the oven.
- Customize It: Use what you have — any mix of nuts, dried fruits, or cheese will work.
- Bread Soaking: Let layers rest for a few minutes as you build to ensure syrup absorption.
🔄 Variations:
- Chocolate Capirotada: Add a handful of chocolate chips or drizzle with chocolate syrup.
- Tropical Twist: Add pineapple chunks and coconut for a Caribbean flair.
- Savory-Sweet: Add a few slices of cooked plantains or fried banana for richness.
- Lenten-Friendly: Traditionally made without meat, but some families add bacon or fried tortillas for texture.
