Dessert: Mexico – Pacific Coast Mexico (Nayarit) – Capirotada Nayarita (Nayarit-style Bread Pudding)

Serving Size: 8

Approximate Time

Prep 45 min

Cook 40 min

Additional 30 min

Total 1 hr 55 min

Ingredients

- 6 bolillos (Mexican rolls), day-old, torn into 2-inch pieces, about 18 oz (500 g)
- 1 1/4 cups (250 g) piloncillo (unrefined cane sugar), chopped
- 2 cups (480 ml) water
- 2 cinnamon sticks
- 6 whole cloves
- peel of 1 orange
- 1/3 cup (80 ml) fresh orange juice
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) salt
- 4 tbsp (57 g) unsalted butter, divided
- 1 tbsp (15 ml) neutral oil (vegetable or canola) for frying plantains
- 2 ripe plantains (platanos maduros), about 12 oz (340 g), peeled and sliced into 1/2-inch rounds
- 1 cup (150 g) raisins
- 1/2 cup (75 g) toasted peanuts, coarsely chopped
- 1/2 cup (60 g) toasted pecans, chopped
- 8 oz (225 g) queso fresco or queso panela, crumbled or sliced
- 2 tbsp (30 ml) dark rum (optional, for soaking raisins)
- additional butter for dotting (included in the 4 tbsp above)
- butter or nonstick spray for greasing dish

Instructions

Short Description:
A warm, layered Mexican bread pudding from Nayarit featuring bolillo soaked in a piloncillo-cinnamon syrup with raisins, toasted local nuts, fried ripe plantains, and crumbled fresh cheese. It is syrupy, slightly salty from the cheese, and studded with tropical fruit and nuts for texture.

Regional Notes:
This Nayarit variation uses bolillo rolls and piloncillo syrup like other capirotadas but highlights local coastal ingredients — ripe plantains (platanos maduros) and a mix of toasted native nuts (peanuts and pecans), plus crumbled queso fresco or panela. The balance of sweet piloncillo, warming spices, tropical fruit, and mild salty cheese distinguishes it from inland or central Mexican versions.

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with a little butter or spray.
2. Make the piloncillo syrup: combine the chopped piloncillo, 2 cups (480 ml) water, cinnamon sticks, cloves, and orange peel in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally until piloncillo dissolves. Reduce heat and simmer until slightly thickened and syrupy, about 10–12 minutes. Stir in the orange juice, vanilla, and salt. Remove from heat and fish out the cinnamon sticks, cloves, and orange peel; reserve syrup.
3. Prepare the bread: toss the torn bolillo pieces with 1–2 tbsp (14–28 g) melted butter until evenly coated. Spread on a baking sheet and toast in the oven 8–10 minutes or until edges are lightly golden and slightly crisp; remove and set aside.
4. Soak the raisins: place raisins in a small bowl and pour 2–3 tbsp (30–45 ml) of the warm piloncillo syrup over them (or use 2 tbsp/30 ml dark rum if using). Let sit 10 minutes, then drain any excess.
5. Fry the plantains: heat 2 tbsp (28 g) butter and 1 tbsp (15 ml) oil in a skillet over medium heat. Add plantain slices in a single layer and cook 2–3 minutes per side until caramelized and golden. Transfer to a plate and keep warm.
6. Assemble the capirotada: spoon about 1/3 cup (80 ml) of the piloncillo syrup into the bottom of the prepared baking dish to coat. Arrange one-third of the toasted bread pieces in an even layer. Sprinkle with one-third of the soaked raisins, one-third of the toasted peanuts and pecans, and half of the fried plantains. Scatter one-third of the crumbled queso fresco over the layer. Drizzle about 1/3 cup (80 ml) syrup evenly over this layer.
7. Repeat: add a second layer of bread, nuts, raisins, the remaining plantains, another third of the cheese, and drizzle another 1/3 cup (80 ml) syrup. Top with the remaining bread pieces, the last of the nuts and raisins, remaining cheese, and pour the remaining syrup over everything. Dot the top with the remaining butter (about 1–2 tbsp / 14–28 g) in small pieces.
8. Bake: place the dish in the preheated oven and bake uncovered 25–30 minutes, until syrup is bubbling and cheese has softened and begun to meld into the bread.
9. Rest and serve: remove from oven and let rest 15–20 minutes so the syrup is absorbed and the capirotada sets slightly. Serve warm or at room temperature, spooning extra syrup from the bottom as desired and sprinkling with a few extra toasted nuts if liked.