Dessert: Mexico – Jalisco (Western Mexico) – Capirotada (Bread Pudding)

Serving Size: 8

Approximate Time

Prep 30 min

Cook 45 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 6 bolillos, halved lengthwise and sliced 1/2 in (about 900 g total)  
- 6 tbsp (85 g) unsalted butter, melted  
- 10 oz (280 g) piloncillo, chopped or 2 small cones (see note)  
- 3 cups (720 ml) water  
- 2 cinnamon sticks  
- 4 whole cloves  
- Peel of 1/2 orange (large strip)  
- 1/4 tsp (1.5 g) salt  
- 8 oz (225 g) queso añejo or Cotija, crumbled (reserve 2 oz/55 g for topping)  
- 3/4 cup (110 g) pecans, toasted and roughly chopped  
- 1/2 cup (65 g) roasted peanuts, roughly chopped  
- 1 cup (150 g) raisins  
- 3/4 cup (110 g) dried apricots, chopped  
- 1 tsp (2 g) ground cinnamon  
- 2 tbsp (30 ml) dark rum or brandy (optional, for soaking raisins)  
- 1/4 cup (60 ml) sweetened condensed milk or vanilla ice cream for serving (optional)

Instructions

Short Description:
A comforting Jalisco-style capirotada of toasted bolillo layered with piloncillo syrup, crumbled aged cheese, nuts, and dried fruit, baked until syrupy and melded into a sweet, savory bread pudding.

Regional Notes:
This Jalisco variation uses bolillo rolls and piloncillo (unrefined cane sugar) syrup and layers in crumbled queso añejo (or Cotija), pecans and peanuts, and dried fruits — a balance of sweet, salty, and textural contrasts typical of Western Mexico. Unlike some more liquid or custard-like versions, this one is baked so the bread soaks syrup but keeps some chew and toasted edges.

1. Preheat the oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish.
2. Prepare the piloncillo syrup: in a medium saucepan combine piloncillo, water, cinnamon sticks, cloves, orange peel, and salt. Bring to a simmer over medium heat, stirring occasionally until piloncillo dissolves, about 8–10 minutes. Reduce heat and simmer gently 10 minutes until slightly thickened. Remove from heat and discard cinnamon sticks, cloves, and orange peel. Keep warm.
3. If using rum/brandy, place raisins in a small bowl, pour 2 tbsp (30 ml) spirit over them, and let sit 10–15 minutes to plump. If not using alcohol, cover raisins with 2 tbsp (30 ml) hot syrup instead.
4. Brush or lightly coat the bolillo slices with melted butter. Arrange the slices in a single layer on a baking sheet and toast in the oven 6–8 minutes until lightly golden and slightly dry but not hard. Remove and let cool slightly.
5. Toss toasted bolillo pieces in a large bowl with 3–4 tbsp (45–60 ml) of the warm piloncillo syrup so they absorb some liquid but are not falling apart.
6. Assemble the capirotada: place a third of the coated bread in the bottom of the prepared baking dish. Sprinkle with one-third of the crumbled queso añejo, one-third of the pecans, one-third of the peanuts, one-third of the raisins and apricots, and a light dusting of ground cinnamon. Drizzle 1/3 cup (80 ml) of syrup over this layer. Repeat two more layers, finishing with the reserved 2 oz (55 g) crumbled cheese and remaining nuts on top.
7. Pour any remaining syrup evenly over the assembled dish so the top is glazed but not swimming in liquid. Cover loosely with foil.
8. Bake covered for 20 minutes, then remove foil and bake another 10–15 minutes until syrup is bubbling around edges and top is golden. If you prefer a drier top, bake uncovered an additional 5 minutes.
9. Remove from oven and let rest at least 15 minutes so the syrup is absorbed and the capirotada sets. The flavors meld as it cools.
10. Serve warm or at room temperature, drizzled with a little sweetened condensed milk or with a scoop of vanilla ice cream if desired. Store leftovers covered in the refrigerator up to 3 days; rewarm before serving.