Easy Capirotada Cinnamon Piloncillo Raisins (Print View)

Toasted bread layers with piloncillo syrup, cinnamon, raisins, and cheese for a warm Mexican dessert.

# What You'll Need:

→ Bread Base

01 - 1 loaf (approximately 16 ounces) of bolillo, French bread, or baguette, sliced into 1-inch rounds; day-old bread preferred

→ Syrup

02 - 1 1/2 cups (about 10 ounces) piloncillo, chopped, or packed dark brown sugar
03 - 2 cups (16 fluid ounces) water
04 - 2 whole cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter

→ Fillings

07 - 1/2 cup (about 2.6 ounces) raisins
08 - 1 cup (4 ounces) shredded mild cheese, such as queso fresco, Monterey Jack, or mozzarella
09 - 1/2 cup (2.1 ounces) chopped pecans or peanuts, optional

→ For Greasing

10 - Butter, for greasing baking dish

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange bread slices on a baking sheet. Bake for 10 to 12 minutes, flipping halfway, until dry and lightly golden.
03 - Combine piloncillo, water, cinnamon sticks, and cloves in a saucepan. Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until piloncillo dissolves and syrup thickens slightly, about 10 minutes. Remove from heat, stir in unsalted butter, and discard cinnamon and cloves.
04 - Layer half the toasted bread in the prepared dish. Sprinkle with half the raisins, half the cheese, and half the nuts if using. Drizzle half the syrup over layers.
05 - Repeat with remaining bread, raisins, cheese, nuts, and syrup. Gently press with a spatula so bread absorbs syrup.
06 - Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and top is golden.
07 - Allow to cool for 10 minutes before serving. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • If you crave a dessert that transforms pantry basics into something extraordinary, this is your secret weapon.
  • The layers of bread, melted cheese, and sticky syrup create a comforting hug on a plate every time.
02 -
  • If you skip toasting the bread, capirotada turns mushy and lifeless—always toast!
  • Letting the syrup simmer long enough to get a slight thickness is crucial, otherwise the layers will be watery and bland.
03 -
  • Always chop piloncillo with care—it’s sticky and stubborn but dissolves quickly when simmered properly.
  • If you want a deeper flavor, toast your nuts and let the syrup infuse for an extra two minutes.
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