Dessert: United States – New Mexico, Southwestern United States – Capirotada

Serving Size: 8

Approximate Time

Prep 25 min

Cook 35 min

Additional 25 min

Total 1 hr 15 min

Ingredients

- 1 lb (450 g) bolillo or French bread, sliced 1-inch (2.5 cm) thick, preferably a day or two stale
- 8 oz (225 g) piloncillo, broken into pieces (or packed dark brown sugar if unavailable)
- 2 cups (480 ml) water
- 6 tbsp (85 g) unsalted butter, divided (about 3 tbsp for toasting, 3 tbsp for syrup)
- 1 cup (150 g) golden raisins
- 1 cup (100 g) pecans, coarsely chopped
- 1/2 cup (60 g) toasted piñon (pine) nuts
- 3 cinnamon sticks
- 6–8 whole cloves
- 1 strip of orange peel (or 1 tsp / 2 g orange zest)
- 1 tsp (5 ml) vanilla extract
- Pinch of salt
- 8 oz (225 g) shredded Monterey Jack or queso blanco (fresh white cheese), approx. 2 cups (packed)
- Extra butter for greasing the baking dish, about 1 tbsp (14 g)
- Optional garnish: ground cinnamon or additional shredded cheese

Instructions

Short Description:
A hearty New Mexican Capirotada — a layered bread pudding soaked in a spiced piloncillo syrup and studded with nuts, raisins, and melting cheese for a sweet-and-salty finish. Serve warm as a comforting holiday or family dessert.

Regional Notes:
This New Mexican version uses piloncillo (unrefined cane sugar) for a deep, molasses-like syrup and is scented with whole cinnamon sticks and cloves, reflecting local Hispanic colonial traditions. Local touches such as toasted piñon (pine) nuts and melting Monterey Jack (or a fresh white cheese) give it a Southwestern character distinct from other regional capirotadas.

1. Preheat the oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish lightly with about 1 tbsp (14 g) butter.
2. Brush both sides of the bread slices with about 3 tbsp (42 g) melted butter. Arrange slices on a baking sheet and toast in the oven 8–10 minutes, turning once, until lightly golden but still slightly firm. Remove and cool briefly.
3. In a medium saucepan, combine piloncillo, 2 cups (480 ml) water, 3 tbsp (43 g) butter, cinnamon sticks, whole cloves, and orange peel. Bring to a simmer over medium heat, stirring until piloncillo dissolves. Lower heat and simmer gently 10–15 minutes until the syrup is aromatic and slightly reduced. Remove from heat, discard cinnamon sticks, cloves, and orange peel, then stir in vanilla and a pinch of salt.
4. Toss raisins with a couple of tablespoons of the warm syrup to plump them slightly (about 2–3 minutes).
5. In the prepared baking dish, place a single layer of toasted bread slices to cover the bottom. Sprinkle about one-third of the plumped raisins, one-third of the pecans, one-third of the piñon, and one-third of the shredded cheese over the bread. Repeat layering two more times, finishing with a layer of bread and any remaining cheese on top.
6. Pour the hot piloncillo syrup evenly over the layered bread, using a spoon to help distribute so the syrup soaks through. Press down gently on the layers with the back of a spoon so the bread absorbs the syrup.
7. Let the assembled capirotada rest 10–15 minutes to absorb. Bake uncovered in the preheated oven 25–30 minutes, until the top is set, syrup is bubbly around the edges, and cheese is melted and lightly golden.
8. Remove from oven and cool 10 minutes before serving warm. Garnish with a light dusting of ground cinnamon or extra shredded cheese if desired. Leftovers keep refrigerated up to 3 days; reheat gently.