Dessert: Mexico – Sinaloa (Pacific Coast Mexico) – Capirotada Sinaloense

Serving Size: 8

Approximate Time

Prep 25 min

Cook 40 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 4 bolillos, day-old, torn into 1-inch pieces
- 10 oz (280 g) piloncillo, broken into chunks (or 1 1/4 cups packed brown sugar as substitute)
- 4 cups (950 ml) water
- 3 cinnamon sticks
- 6 whole cloves
- 1/4 tsp (1.5 g) salt
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (30 ml) dark rum or brandy (optional)
- 6 tbsp (85 g) unsalted butter, divided
- 1 1/2 cups (150 g) pecans, coarsely chopped
- 1/2 cup (70 g) toasted peanuts (or roasted almonds), coarsely chopped
- 1 1/2 cups (225 g) raisins
- 1 cup (150 g) dried apricots, chopped
- 4 oz (115 g) queso anejo or Cotija, crumbled
- 4 oz (115 g) queso fresco, sliced thinly
- Zest of 1 orange (optional, for brightness)

Instructions

Short Description:
A sweet, syrupy Mexican bread pudding from Sinaloa made with piloncillo, warm spices, toasted bolillo, a variety of nuts and dried fruits, and the regional touch of Mexican cheeses for savory contrast.

Regional Notes:
This Sinaloa version uses piloncillo (unrefined cane sugar), cinnamon and cloves for a deep molasses-spice syrup, and a mix of local nuts and dried fruits. Distinctively, cheeses such as queso añejo or Cotija and queso fresco are included in the layering to add salty and creamy contrasts typical of the region.

1. Preheat the oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish lightly with 1 tablespoon (14 g) butter.
2. In a medium saucepan combine piloncillo, water, cinnamon sticks, whole cloves, and salt. Bring to a gentle boil over medium heat, stirring to help dissolve piloncillo. Reduce heat and simmer 15–20 minutes until syrupy and slightly thickened. Remove from heat; discard cinnamon sticks and cloves. Stir in vanilla and optional rum. Keep warm.
3. While syrup simmers, heat a large skillet over medium heat and melt 2 tablespoons (28 g) butter. Add torn bolillo pieces and toast, stirring, until edges are golden and slightly crisp, about 6–8 minutes. Work in batches if needed and transfer toasted bread to a bowl.
4. In the same skillet, add 1 tablespoon (14 g) butter and toast the chopped pecans and peanuts, stirring, until fragrant, about 3–4 minutes. Remove and combine with raisins and chopped apricots in a bowl.
5. Melt remaining 3 tablespoons (43 g) butter (microwave or stovetop) and brush the bottom of the prepared baking dish with a thin layer of butter to prevent sticking.
6. Assemble: place a single layer of toasted bolillo pieces in the bottom of the dish. Spoon about one-quarter of the warm piloncillo syrup evenly over the bread to moisten (reserve remaining syrup). Sprinkle about one-third of the nut-and-dried-fruit mixture over the bread, add a scatter of crumbled queso anejo/Cotija and a few thin slices of queso fresco, and scatter a little orange zest if using.
7. Repeat layering two more times (bread → syrup → nuts/dried fruit → cheeses), finishing with a final layer of bread. Pour the remaining warm syrup over the top so bread is well moistened but not swimming.
8. Cover the dish tightly with foil and bake for 25–30 minutes until heated through and the syrup is mostly absorbed. Remove foil and bake an additional 10–12 minutes to allow the top to set and edges to caramelize lightly.
9. Let the capirotada rest at least 20–30 minutes (it will firm up as it cools). Serve warm or at room temperature, cutting into squares. Offer any reserved syrup on the side for extra drizzle.