Easy Capirotada Cinnamon Piloncillo Raisins (Printable)

Sweet Mexican bread pudding layered with cinnamon, piloncillo syrup, raisins, and melty cheese. A comforting dessert.

# Required Ingredients:

→ Bread

01 - 1 loaf (approximately 16 ounces) bolillo, French bread, or baguette, sliced into 1-inch rounds (preferably day-old)

→ Syrup

02 - 1 1/2 cups packed piloncillo or dark brown sugar, chopped
03 - 2 cups water
04 - 2 cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter

→ Fillings

07 - 1/2 cup raisins
08 - 1 cup shredded mild cheese such as queso fresco, Monterey Jack, or mozzarella
09 - 1/2 cup chopped pecans or peanuts (optional)

→ For Greasing

10 - Unsalted butter, for greasing baking dish

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with unsalted butter.
02 - Arrange bread slices in a single layer on a baking sheet. Toast in the oven for 10 to 12 minutes, flipping once, until slices are dry and lightly golden.
03 - Combine piloncillo, water, cinnamon sticks, and cloves in a saucepan. Bring to a boil over medium heat. Reduce to a simmer and cook, stirring occasionally, until piloncillo is fully dissolved and syrup thickens slightly, about 10 minutes. Remove from heat, stir in 1 tablespoon butter, and discard the cinnamon sticks and cloves.
04 - Arrange half of the toasted bread in the greased baking dish. Top with half the raisins, cheese, and nuts if using. Drizzle with half of the piloncillo syrup.
05 - Repeat layering with remaining bread, raisins, cheese, nuts, and syrup. Gently press down on the layers with a spatula to help the bread absorb the syrup.
06 - Cover the dish with aluminum foil and bake for 20 minutes.
07 - Remove foil and bake for an additional 10 minutes, or until the cheese is melted and the surface turns golden.
08 - Let cool for 10 minutes before portioning. Serve warm or at room temperature.

# Expert Advice:

01 -
  • This recipe wraps up fragrant cinnamon, gooey cheese, and rustic bread in one magical bite you'll want to eat straight from the pan.
  • It's simple enough for a weeknight and makes your whole kitchen feel a little warmer.
02 -
  • If you don't toast the bread thoroughly, your pudding will turn soggy instead of tender—learned after one too many floppy batches.
  • Swapping cheese types changes the whole flavor—using a saltier variety adds a surprising pop that balances the syrup, which I never realized until trying Cotija.
03 -
  • Don't rush the syrup—let it simmer until slightly thick so the bread absorbs flavor without becoming watery.
  • Chop the piloncillo small to avoid stubborn melting delays—it saves so much time.
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