Layers of bread, piloncillo syrup, nuts, dried fruits, and cheese create a sweet, comforting Mexican dessert.
# What You'll Need:
→ Bread
01 - 1 large loaf (about 18 ounces) bolillo or French bread, sliced and slightly stale
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups (8.8 ounces) piloncillo, chopped, or dark brown sugar as substitute
04 - 1 cinnamon stick
05 - 3 whole cloves
06 - 1/4 cup raisins
07 - 1/4 cup dried apricots or prunes, chopped (optional)
→ Dairy & Cheese
08 - 1/2 cup (2 ounces) shredded mild cheese (queso fresco, Monterey Jack, or mozzarella)
→ Nuts & Seeds
09 - 1/3 cup pecans, chopped
10 - 1/4 cup unsalted peanuts, chopped
11 - 1/4 cup slivered almonds
→ Toppings
12 - 1/4 cup sweetened coconut flakes (optional)
13 - 2 tablespoons butter, melted
# Step-by-Step Directions:
01 - Set oven to 350°F. Lightly grease a 9x13-inch baking dish with melted butter.
02 - Arrange bread slices on a baking sheet. Toast in oven 10–12 minutes, turning once, until dry and golden.
03 - In a saucepan, combine water, piloncillo (or brown sugar), cinnamon stick, and cloves. Bring to a boil, then simmer for 8–10 minutes until syrup thickens and aromas develop. Remove pan from heat and strain to discard cinnamon and cloves.
04 - Arrange one-third of the toasted bread in prepared dish. Scatter a portion of raisins, dried fruit, chopped nuts, and shredded cheese over bread. Repeat for two more layers, ending with cheese and nuts on top.
05 - Slowly pour warm syrup over layered ingredients, ensuring all bread is soaked.
06 - Drizzle melted butter over the top and sprinkle sweetened coconut flakes, if desired.
07 - Cover dish with aluminum foil and bake for 25 minutes.
08 - Remove foil and bake an additional 10–15 minutes until surface is golden and bubbling.
09 - Let capirotada rest at least 15 minutes before serving warm or at room temperature.
