Dessert: Mexico – Tlaxcala (Central Mexico) – Capirotada Tlaxcalteca (Tlaxcala-style Bread Pudding)

Serving Size: 8

Approximate Time

Prep 35 min

Cook 35 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 8 bolillos or telera rolls, day-old, about 1.5 lb (700 g), cut into 1-in (2.5 cm) cubes
- 6 tbsp (85 g) unsalted butter, melted, plus 1 tbsp (14 g) for greasing the dish
- 12 oz (340 g) piloncillo, chopped (or about 3 small cones)
- 3 cups (720 ml) water
- 2 whole cinnamon sticks
- 4 whole cloves
- Peel of 1 orange, large strips (about 1 tbsp / 6 g)
- 1 cup (150 g) raisins
- 1/2 cup (60 g) pecans, roughly chopped
- 1/2 cup (60 g) roasted peanuts, roughly chopped
- 8 oz (225 g) queso añejo, crumbled (or a firm local cheese), approx. usable weight
- 1 cup (240 ml) whole milk
- 1 tbsp (15 ml) vanilla extract
- 1/2 tsp (1 g) ground cinnamon, for sprinkling
- Pinch of salt

Instructions

Short Description:
A traditional Mexican bread pudding layered with butter-toasted bolillo, a piloncillo-cinnamon syrup, raisins, nuts, and crumbled cheese, baked until syrupy and set. Served warm or at room temperature as a sweet end to a meal.

Regional Notes:
The Tlaxcala version emphasizes the contrast of salty, crumbled queso añejo (or local fresh cheese) and local nuts alongside the classic piloncillo-and-cinnamon syrup. These savory-sweet contrasts and the inclusion of toasted regional nuts are what distinguish Capirotada Tlaxcalteca from other Mexican variants.

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with 1 tbsp (14 g) melted butter.
2. In a large skillet over medium heat, add the remaining melted butter and toss the cubed bolillo until lightly golden and crisp on the edges, working in batches if necessary. Transfer toasted bread to a large bowl.
3. In a medium saucepan combine piloncillo, water, cinnamon sticks, cloves, and orange peel. Bring to a boil, then reduce heat and simmer gently, stirring occasionally, until piloncillo dissolves and syrup slightly thickens, about 10–12 minutes. Remove cinnamon sticks, cloves, and orange peel.
4. Stir the milk, vanilla extract, and a pinch of salt into the piloncillo syrup and warm through for 1–2 minutes. Taste and adjust sweetness if desired.
5. While the syrup simmers, toast the pecans and peanuts in a dry skillet over medium-low heat until fragrant, about 3–4 minutes, stirring constantly; remove from heat.
6. To assemble: place one-third of the toasted bread cubes in the bottom of the prepared dish. Scatter one-third of the raisins, one-third of the toasted nuts, and one-third of the crumbled queso añejo over the bread. Repeat two more layers, finishing with a layer of cheese on top.
7. Pour the warm piloncillo-milk syrup evenly over the layered bread so it soaks through. Press lightly with the back of a spatula to compact the layers and help the syrup absorb.
8. Sprinkle the top with 1/2 tsp (1 g) ground cinnamon. Cover the dish loosely with foil and bake for 20 minutes; remove the foil and bake an additional 10–15 minutes until the top is set and cheese has softened.
9. Remove from the oven and let rest 15–20 minutes to allow the syrup to settle. Serve warm or at room temperature, spooning portions so each serving gets bread, syrup, nuts, raisins, and crumbled cheese.