Dessert: Mexico – Bajio Mexico (San Luis Potosi) – Capirotada Potosina (Potosi-style Bread Pudding)

Serving Size: 8

Approximate Time

Prep 25 min

Cook 45 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 6 bolillos (about 1.5 lb / 680 g), slightly stale, torn or cut into 10–12 cups (approx. 1.5 L) cubes
- 10 oz (285 g) piloncillo (unrefined cane sugar) or dark panela, grated or chopped
- 2 cups (480 ml) water
- 2 cinnamon sticks
- 6 whole cloves
- 1 strip orange peel (1 tbsp / 6 g fresh orange zest) or peel from 1 small orange
- 6 tbsp (85 g) unsalted butter, plus extra for the pan
- 8 oz (225 g) queso añejo or queso fresco (local aged or semi-fresh cheese), crumbled or cut into 1/4-inch (6 mm) slices — approx. usable weight 8 oz (225 g)
- 1/2 cup (60 g) pecans, roughly chopped and toasted
- 1/2 cup (60 g) sliced almonds, toasted
- 1 cup (150 g) raisins (or a mix of raisins and currants)
- 1/2 cup (60 g) dried figs or chopped dried apricots
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) ground cinnamon (optional, for sprinkling between layers)
- Pinch of salt
- Butter or oil for greasing the baking dish

Instructions

Short Description:
A richly spiced Mexican bread pudding from San Luis Potosi made with bolillo bread, a piloncillo syrup scented with cinnamon and cloves, local cheese, toasted nuts, and dried fruits. Served warm so the cheese softens and the syrup soaks into the bread layers.

Regional Notes:
This Potosina version highlights piloncillo syrup and the use of a local aged cheese (queso añejo or similar) layered into the casserole, along with a characteristic mix of pecans, almonds, raisins, and dried figs. Compared with other regional capirotadas, the Potosi style emphasizes the balance of salty-aged cheese against sweet piloncillo and the particular spice blend of cinnamon and cloves.

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or oil.
2. Prepare the bread: spread the bolillo cubes on a baking sheet, dot with 2 tbsp (28 g) of the butter, and toast in the oven 8–10 minutes until lightly golden and slightly crisp. Remove and set aside.
3. Make the piloncillo syrup: in a medium saucepan combine the piloncillo, 2 cups (480 ml) water, cinnamon sticks, whole cloves, and orange peel. Bring to a simmer over medium heat, stirring until piloncillo dissolves. Reduce heat and simmer gently 12–18 minutes until slightly thickened into a loose syrup. Remove from heat, discard cinnamon sticks and cloves (or leave for stronger flavor), stir in vanilla extract and a pinch of salt.
4. Toast the nuts and warm the dried fruit: while syrup simmers, toast pecans and almonds in a dry skillet over medium heat 3–4 minutes until fragrant; set aside. If dried figs or apricots are very dry, briefly soak them in 2–3 tbsp (30–45 ml) warm syrup or water to plump, then drain.
5. Layer the dish: place a third of the toasted bread cubes in the prepared dish. Drizzle about one-third of the warm piloncillo syrup evenly over the bread. Scatter a third of the raisins, dried figs, toasted nuts, and a light sprinkle of ground cinnamon (if using). Add one-third of the cheese, distributing evenly. Repeat two more layers finishing with a light drizzle of syrup and the remaining cheese on top.
6. Finish with butter: dot the top with the remaining 4 tbsp (57 g) butter cut into small pieces so it melts over the top during baking.
7. Bake: cover loosely with foil and bake in the preheated oven 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is softened/melted and the top is golden in places and syrup is bubbly.
8. Rest and serve: let the capirotada rest 10–15 minutes so the syrup sets slightly. Serve warm or at room temperature, spooning extra syrup from the pan over each portion. Leftovers keep refrigerated up to 3 days and taste good gently reheated.