Dessert: Mexico – Bajio Mexico (Zacatecas) – Capirotada Zacatecana (Zacatecas-Style Capirotada)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 40 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 8 cups (about 400 g) day‑old bolillo or telera, torn into 1‑inch pieces
- 10 oz (285 g) piloncillo, chopped
- 4 cups (960 ml) water
- 2 cinnamon sticks
- 6 whole cloves
- 1 strip orange peel (about 2 inches) and zest of 1 orange
- 4 tbsp (60 g) unsalted butter, divided
- 1 cup (150 g) raisins
- 1 cup (150 g) dried apricots, chopped
- 1 cup (100 g) toasted pecans, roughly chopped
- 8 oz (225 g) queso anejo, crumbled (aged crumbly Mexican cheese)
- 2 tbsp (30 ml) dark rum or brandy (optional)
- Pinch of salt

Instructions

Short Description:
A traditional Zacatecas sweet bread pudding made with toasted bolillo, a spiced piloncillo syrup, dried fruits and toasted nuts, finished with crumbly queso anejo for a sweet‑salty contrast.

Regional Notes:
This Zacatecas version highlights piloncillo (unrefined cane sugar), abundant toasted nuts (pecans) and mixed dried fruits, with prominent cinnamon and whole‑clove flavors; the use of queso anejo for a salty counterpoint and the heavy piloncillo syrup distinguish it from other regional capirotada styles.

1. Preheat oven to 350°F (175°C). Butter a 9x13 inch (about 3.5 L) baking dish with 1 tbsp (15 g) of the butter.
2. Make the piloncillo syrup: in a medium saucepan combine piloncillo, water, cinnamon sticks, whole cloves, orange peel and a pinch of salt. Bring to a simmer over medium heat, stirring until piloncillo melts.
3. Reduce heat and simmer gently 12–15 minutes, until slightly thickened. Stir in rum or brandy if using, simmer 1 minute more. Remove from heat, discard cinnamon sticks, cloves and orange peel, and stir in orange zest. Keep warm.
4. Toast the bread: melt remaining 3 tbsp (45 g) butter in a large skillet over medium heat. Add bread pieces and toss until golden and lightly crisp, 6–8 minutes (work in batches if needed). Alternatively, spread bread on a baking sheet, brush with melted butter and toast 10–12 minutes in the oven, turning once.
5. Assemble the capirotada: place about one‑third of the toasted bread in the bottom of the prepared dish. Sprinkle with one‑third of the raisins, dried apricots, toasted pecans and one‑third of the crumbled queso anejo. Drizzle about one‑third of the warm piloncillo syrup evenly over the layer to moisten the bread.
6. Repeat two more layers, finishing with a top layer of cheese and pecans and any remaining syrup poured evenly over the top.
7. Cover the dish tightly with foil and bake in the preheated oven 20–25 minutes, until the syrup is mostly absorbed and the layers are heated through.
8. Remove the foil and bake an additional 10–12 minutes to set the top and allow the cheese to take on slight color.
9. Let rest at least 15 minutes before serving so the syrup distributes and the capirotada firms. Serve warm or at room temperature, garnished with extra crumbled queso anejo and a few toasted pecans if desired.