Dessert: Mexico – Bajio Mexico (Aguascalientes) – Capirotada (Bread Pudding)

Serving Size: 8

Approximate Time

Prep 35 min

Cook 40 min

Additional 20 min

Total 1 hr 35 min

Ingredients

- 4 bolillos, crusts removed and cut into 1/2 in (1.3 cm) slices or cubes, approx. 1 lb (450 g) total
- 6 tbsp (85 g) unsalted butter, melted
- 1 cup (120 g) pecan halves, coarsely chopped
- 1/2 cup (70 g) roasted peanuts, coarsely chopped
- 1 cup (150 g) raisins
- 1/2 cup (80 g) chopped prunes (dried plums)
- 8 oz (225 g) queso añejo (aged Mexican cheese) or Cotija, crumbled or thinly sliced
- 10 oz (280 g) piloncillo, grated (or 1 1/4 cups / 250 g dark brown sugar if unavailable)
- 2 cups (475 ml) water
- 2 whole cinnamon sticks
- 4 whole cloves
- 1 strip orange peel (about 1 tsp / 2 g zest), or 1 tsp (5 ml) orange zest
- 1 tsp (5 ml) vanilla extract (optional)
- 1/4 tsp (1.5 g) fine salt
- 9 x 13 in (23 x 33 cm) baking dish (for assembly)

Instructions

Short Description:
Capirotada is a traditional Mexican bread pudding of layered toasted bolillo with a dark piloncillo syrup, nuts, dried fruits and salty cheese that bakes until syrupy and tender. This Aguascalientes version balances sweet and savory with aged cheese, pecans, peanuts and plump raisins and prunes.

Regional Notes:
In Aguascalientes capirotada is made with bolillo bread and a dark piloncillo (unrefined cane sugar) syrup, and commonly includes aged Mexican cheese, a mix of nuts, and dried fruits. The salty-aged cheese layered into the sweet syrup is a hallmark of the Bajio regional style and gives a distinct sweet-and-savory profile different from fruit-only or custard-style bread puddings.

1. Preheat the oven to 350°F (175°C). Toss the bolillo pieces with the melted butter to coat, spread in a single layer on a baking sheet, and toast in the oven 10–12 minutes, turning once, until golden and lightly crisp. Remove and set aside.
2. While the bread toasts, make the piloncillo syrup: in a medium saucepan combine the grated piloncillo, 2 cups (475 ml) water, cinnamon sticks, cloves, orange peel, and salt. Bring to a gentle boil over medium heat, then reduce to a simmer and cook 12–18 minutes, stirring occasionally, until the syrup is fragrant and slightly reduced. Remove cinnamon sticks, cloves, and orange peel. Stir in vanilla if using.
3. Stir the raisins and chopped prunes into the hot syrup and let them steep 5–10 minutes to plump. Reserve about 1/3 cup (80 ml) of the syrup for serving, if you like a looser finish.
4. Lightly toast the nuts: spread pecans and peanuts on a small baking sheet and toast in the oven 5–7 minutes until aromatic. Watch carefully to avoid burning.
5. Assemble the capirotada in the 9 x 13 in (23 x 33 cm) baking dish: spread one-third of the toasted bolillo in an even layer, sprinkle with one-third of the nuts, one-third of the fruit (raisins/prunes), and one-third of the crumbled queso añejo. Drizzle with about one-quarter of the hot piloncillo syrup. Repeat two more layers (bread, nuts, fruit, cheese), finishing with bread topped with remaining cheese and nuts. Pour any remaining syrup evenly over the top.
6. Cover the dish tightly with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake an additional 10–15 minutes until the top is set and the cheese has softened slightly.
7. Remove from the oven and let the capirotada rest 20 minutes to allow the syrup to soak in and flavors to meld. If desired, warm the reserved syrup and drizzle extra when serving for a moister finish.
8. Serve warm or at room temperature in slices, making sure each portion has bread, syrup, nuts, dried fruit and cheese. Leftovers keep refrigerated up to 3 days; reheat gently.