Description
This traditional Mexican Capirotada recipe features toasted bolillo bread soaked in a rich piloncillo syrup infused with warm spices like cinnamon, nutmeg, and cloves. Enhanced with extra pecans, raisins, sliced almonds, and crumbled queso anejo or cotija cheese, this comforting baked dessert balances sweet and savory flavors for a delightful treat perfect for gatherings or holiday celebrations.
Ingredients
Scale
For the Bread
- 4 bolillo rolls or a loaf of baguette, sliced into ½ to ¾-inch slices
- 2 tablespoons unsalted butter (for greasing and toasting)
For the Syrup
- 4 cups water
- 2 cups piloncillo or dark brown sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of kosher salt
- 2 tablespoons unsalted butter (added to syrup)
For the Toppings
- ¼ cup raisins
- ½ cup sliced almonds
- 3 ounces crumbled queso anejo or cotija cheese
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish thoroughly with 2 tablespoons of unsalted butter to prevent sticking and add richness.
- Toast the Bread: Place a wire rack onto a baking sheet and arrange the bolillo or baguette slices in a single layer on the rack. Bake for about 15 minutes until the bread is golden brown and crispy around the edges. This step ensures the bread holds its texture when soaked with syrup.
- Reduce Oven Temperature: Lower the oven heat to 350°F (175°C) to prepare for baking the assembled capirotada.
- Make the Spiced Syrup: In a saucepan, combine the water, piloncillo (or dark brown sugar), ground cinnamon, ground cloves, ground nutmeg, kosher salt, and 2 tablespoons of butter. Heat over medium heat and bring to a gentle simmer. Cook for about 10 minutes until the syrup thickens slightly. Remove from heat to cool slightly.
- First Layer Assembly: Layer half of the toasted bread slices evenly in the greased baking dish. Generously ladle some of the warm syrup over the bread, making sure each slice is soaked well to absorb the flavors.
- Add Raisins, Nuts, and Cheese: Sprinkle half of the raisins, sliced almonds, and crumbled queso anejo or cotija cheese evenly over the bread layer for balanced texture and flavor.
- Second Layer Assembly: Add the remaining bread slices on top of the first layer. Follow by sprinkling the rest of the raisins, almonds, and cheese over this top layer. Pour the remaining syrup over everything ensuring the entire dish is well soaked.
- Bake the Capirotada: Place the baking dish in the oven and bake at 350°F (175°C) for about 30 minutes. The capirotada should be set, holding its shape, yet still soft and moist when pressed gently.
- Cool and Serve: Remove from the oven and allow the capirotada to cool for 10 minutes. Serve warm to enjoy the full depth of flavor and comforting texture.
Notes
- Bolillo rolls are traditional for this recipe, but a baguette can be used as an alternative.
- Using piloncillo gives a deeper, authentic flavor, but dark brown sugar works well too.
- You can substitute sliced pecans instead of or in addition to almonds for extra crunch.
- Queso anejo or cotija cheese adds a savory contrast; if unavailable, feta cheese can be a substitute.
- Ensure the bread is toasted well to prevent soaking into a mushy consistency.
- Enjoy this dessert warm; it can be refrigerated and gently reheated for next-day enjoyment.
