Dessert: Mexico – Morelos, Central Mexico – Capirotada Morelense (Morelos-style Bread Pudding)

Serving Size: 8

Approximate Time

Prep 25 min

Cook 50 min

Additional 30 min

Total 1 hr 45 min

Ingredients

- 8 cups (approx. 285 g) day-old bolillo (Mexican roll) or firm French bread, torn into 1- to 2-inch pieces
- 10 oz (280 g) piloncillo, grated or chopped (about 1 medium cone)
- 4 cups (960 ml) water
- 2 whole cinnamon sticks (approx. 6 g)
- 4 whole cloves (approx. 0.5 g)
- 1 medium orange peel, cut into wide strips (approx. 30 g), white pith removed
- 4 tbsp (56 g) unsalted butter, melted, plus extra for greasing
- 1 cup (150 g) raisins
- 1 cup (150 g) pitted prunes, halved
- 1/2 cup (60 g) toasted pecans, roughly chopped
- 1/2 cup (60 g) toasted peanuts (cacahuates), lightly salted
- 8 oz (225 g) queso añejo or queso fresco, thinly sliced or crumbled (for layering and topping)
- 1/4 tsp (1.5 g) kosher salt
- 2 tbsp (30 ml) dark rum or brandy (optional; can substitute 2 tbsp (30 ml) orange juice)
- 2 tbsp (30 ml) neutral oil or additional melted butter for toasting bread

Instructions

Short Description:
Capirotada Morelense is a layered Mexican bread pudding made with toasted bolillo, a piloncillo-spiced syrup, nuts and dried fruits, and finished with salty Mexican cheese for a characteristic sweet-and-savory finish.

Regional Notes:
The Morelos version emphasizes local piloncillo (unrefined cane sugar), a mix of toasted nuts (often pecans and peanuts) and abundant dried fruits (raisins, prunes), and the contrast of a salty aged cheese (queso añejo or queso fresco). This combination produces the distinctive sweet-and-savory balance unique to Morelos, different from simpler syrup-only or fruit-only variants elsewhere.

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23 x 33 cm) baking dish with butter.
2. Spread the torn bread pieces on a baking sheet. Brush lightly with 2 tbsp (30 ml) neutral oil or melted butter and toast in the oven 8–12 minutes until just golden and slightly crisp; remove and cool.
3. Make the piloncillo syrup: in a medium saucepan combine piloncillo, 4 cups (960 ml) water, cinnamon sticks, cloves, orange peel strips, and 1/4 tsp (1.5 g) kosher salt. Bring to a simmer over medium heat, stirring until piloncillo dissolves. Reduce heat and simmer gently 15–20 minutes until slightly thickened and fragrant. Remove from heat and discard cinnamon sticks, cloves, and orange peel strips. Stir in 2 tbsp (30 ml) dark rum or brandy, if using.
4. Prepare the fruit and nuts: if not already toasted, toast pecans and peanuts in a dry skillet over medium heat 3–4 minutes, stirring, until aromatic; cool and roughly chop pecans.
5. Assemble the capirotada: place a single layer of toasted bread to cover the bottom of the greased baking dish. Drizzle enough warm piloncillo syrup to moisten the bread (about 1/3–1/2 cup / 80–120 ml). Scatter a third of the raisins and prunes, a third of the pecans and peanuts, and a few slices or crumbles of cheese evenly over the bread. Repeat two more layers, finishing with a top layer of bread, the remaining nuts and dried fruit, and the remaining cheese.
6. Pour any remaining warm syrup evenly over the assembled dish so it soaks through layers but does not leave the dish swimming—use about 1/2–3/4 cup (120–180 ml) extra and reserve a little to serve if desired. Press gently with a spatula so bread absorbs syrup.
7. Cover the dish tightly with foil and bake in the preheated oven 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and top is set and lightly browned.
8. Let the capirotada rest at least 20–30 minutes before serving to allow syrup to fully penetrate the layers. Serve warm or at room temperature; spoon any collected syrup from the pan over individual portions.