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Capirotada

This Traditional Mexican Capirotada With Piloncillo Syrup is a comforting dish that blends sweet, salty, and spiced flavors, perfect for family gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Sweet
Cuisine: Mexican
Calories: 465
Ingredients Method Notes

Ingredients
  

For the Piloncillo Syrup
  • 12 oz piloncillo or dark brown sugar (about 1 1/4 cups)
  • 1.5 cups water
  • 1 cinnamon stick
  • 2 whole cloves
For the Bread
  • 16 slices bolillo or French bread (about 1/3 inch thick, at least 2 days old)
  • 3 tablespoons melted butter
  • 3 tablespoons vegetable oil
For the Layers
  • 0.75 cup Cotija cheese
  • 0.25 cup roasted peanuts
  • 0.25 cup raisins
  • 2 tablespoons cold butter (cut into small cubes)
Optional Toppings
  • 2 bananas (sliced)
  • 4 tablespoons rainbow sprinkles
  • 0.5 cup shredded coconut

Method
 

Make the Piloncillo Syrup
  1. Heat the oven to 350°F. Place the piloncillo, water, cinnamon stick, and cloves in a saucepan. Bring to a boil, then lower the heat and simmer until the sugar dissolves and the syrup turns dark brown. Set it aside to settle.
Toast the Bread
  1. Stir the melted butter and vegetable oil together in a small bowl. Brush both sides of each bread slice with the mixture. Place the slices on a sheet pan and bake for 8 minutes. Flip them over and bake for 5 minutes more, until deep golden.
Build the First Layers
  1. Fit a layer of toasted bread into a round ovenproof dish. Ladle some syrup over the bread, then scatter Cotija cheese, raisins, and peanuts. Add another bread layer and repeat.
Finish the Top and Bake
  1. Pour remaining syrup over the top layer. Add more cheese, raisins, and peanuts, and dot with cold butter cubes. Cover with foil and bake for 45 minutes, until top is golden and lower layers are moist and tender.
Add Toppings and Serve
  1. Top warm capirotada with banana slices, rainbow sprinkles, or shredded coconut if desired. Serve warm or chill for later.

Notes

Choose bread that is truly dry and at least two days old. Fresh bread will get too soft too quickly. Slice it evenly and brush both sides of the bread slices for better toasting. Opt for piloncillo for an authentic caramel taste, but dark brown sugar works well too.