Easy Capirotada Cinnamon Piloncillo (Printable)

Classic Mexican bread pudding with sweet syrup, toasted bread, raisins, cheese, and warming spices.

# Ingredient list:

→ Bread

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

→ 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 (queso fresco, Monterey Jack, or mozzarella)
09 - 1/2 cup chopped pecans or peanuts (optional)

→ For Greasing

10 - Butter for greasing baking dish

# How-to:

01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange bread slices on a baking sheet and toast in the oven for 10 to 12 minutes, flipping halfway, until dry and lightly golden.
03 - Combine piloncillo, water, cinnamon sticks, and cloves in a saucepan. Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, for about 10 minutes, or until syrup thickens and piloncillo dissolves. Remove from heat and stir in butter. Discard cinnamon sticks and cloves.
04 - Place half the toasted bread in the prepared baking dish. Sprinkle with half the raisins, cheese, and nuts (if using). Drizzle with half the syrup.
05 - Repeat with remaining bread, raisins, cheese, nuts, and syrup. Press gently with a spatula to help soak the bread.
06 - Cover baking dish with aluminum foil and bake for 20 minutes.
07 - Remove foil and bake for an additional 10 minutes, until cheese is melted and top is golden.
08 - Let cool for 10 minutes before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • This recipe is secretly versatile—you can swap nuts or dried fruit based on what's hiding in your pantry.
  • If you crave comfort, the meld of cinnamon-laced syrup and gooey cheese is pure magic, and it always lifts the mood in my kitchen.
02 -
  • Layering the bread while it's still slightly warm helps it absorb the syrup without dissolving—I learned that after one very soggy attempt.
  • Don't skip pressing down the layers; it ensures every piece gets a taste of the syrup, cheese, and filling.
03 -
  • Don't skip toasting—it makes sure the bread absorbs flavor without falling apart.
  • The hidden magic is adding just a touch of butter to the syrup for silky richness.
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