Capirotada (Mexican Bread Pudding)

Ingredients

Wet Ingredients

• 1 piloncillo (Mexican unrefined brown sugar cone)
• 1 cinnamon stick
• 1 tablespoon vanilla extract
• 2½ cups water

Remaining Ingredients

• 6 bolillo rolls or French bread, sliced and lightly toasted
• ½ cup unsalted butter, melted
• 1 cup raisins
• 1 cup shredded Monterey Jack cheese (or mild cheddar)
• ½ cup chopped pecans or walnuts (optional)
• 2 tablespoons colorful sprinkles (optional, traditional in some regions)

Instructions

1. In a saucepan, combine the piloncillo, cinnamon stick, and water. Bring to a boil, then reduce heat and simmer for 10–15 minutes until the piloncillo dissolves completely. Stir in the vanilla extract and remove the cinnamon stick.
2. Preheat the oven to 350°F (175°C).
3. Grease a 9×13-inch baking dish.
4. Arrange a layer of toasted bread slices in the dish. Brush with melted butter.
5. Sprinkle with raisins, cheese, and nuts if using.
6. Pour some of the warm piloncillo syrup over the layer.
7. Repeat the layers until all ingredients are used, finishing with syrup on top.
8. Cover with foil and bake for 30 minutes.
9. Remove the foil and bake for another 15–20 minutes, until the top is golden and the pudding has absorbed most of the syrup.
10. Let rest for 10 minutes before serving.

Enjoy warm, either on its own or with a scoop of vanilla ice cream.