Capirotada de Piloncillo – Mexican Brown Sugar Bread Pudding

Capirotada de Piloncillo is a beloved Mexican bread pudding made with toasted bread, warm piloncillo syrup, cinnamon, and traditional toppings like raisins, nuts, coconut, and cheese. Sweet, comforting, and full of tradition, this dish is a staple during Lent and a timeless favorite at the family table. Capirotada Kit available! Make both the traditional Piloncillo and Milk recipes. Click here to buy

Ingredients:

For the piloncillo syrup

• 1 large piloncillo cone (about 8 oz), chopped
• 3 cups water
• 1 cinnamon stick
• 2 cloves (optional)
• 1 small piece of orange peel (optional but traditional)

For the capirotada

• 6–8 bolillo rolls, sliced and toasted (day-old works best)
• ¾ cup raisins
• ½ cup peanuts or pecans
• ½ cup shredded coconut (optional)
• 1½ cups crumbled queso fresco or queso cotija
• Butter or oil (for greasing the dish)

Capirotada Kit available! Make both the traditional Piloncillo and Milk recipes. Click here to buy

Instructions

Toast the bread

Slice the bolillos and toast them until golden and crisp.
You can:

• Bake at 350°F (175°C) for 10–15 minutes, or
• Lightly fry them in oil (traditional method)

Set aside.

Make the piloncillo syrup

In a saucepan, combine:

• Water
• Piloncillo
• Cinnamon stick
• Cloves
• Orange peel

Simmer over medium heat for 10–15 minutes, stirring until the piloncillo fully dissolves.
The syrup should be fragrant and slightly thick.
Strain if desired and discard spices.

Assemble the capirotada

Grease a baking dish or cazuela.

Layer in this order:

1. Toasted bread slices
2. Raisins
3. Nuts
4. Coconut (if using)
5. Cheese

Repeat layers until ingredients are used.

Slowly pour the hot piloncillo syrup evenly over everything, making sure the bread absorbs the liquid.

Bake

Cover loosely with foil and bake at 350°F (175°C) for 25–30 minutes.

Remove foil and bake 10 more minutes if you like a lightly golden top.

Serve

Let rest for 10–15 minutes before serving.
Serve warm or at room temperature and ENJOY!

Tips for the Best Capirotada

• The cheese should melt slightly but not disappear—that sweet-salty contrast is key.
• If it looks dry, drizzle a little extra warm syrup before serving.
• Traditional capirotada is not overly sweet—adjust syrup to taste.
• Tastes even better the next day.