Easy Capirotada Cinnamon Piloncillo Raisins (Printable)

Toasted bread soaks up piloncillo syrup, cinnamon, raisins, and cheese for a warming Mexican dessert.

# What You Need:

→ Bread

01 - 1 loaf (about 1 pound) bolillo, French bread, or baguette, cut into 1-inch slices (preferably day-old)

→ Syrup

02 - 1 1/2 cups (10 ounces) piloncillo, chopped, or packed dark brown sugar
03 - 2 cups (8 fluid ounces) water
04 - 2 cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter

→ Fillings

07 - 1/2 cup (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 ounces) chopped pecans or peanuts (optional)

→ For Greasing

10 - Butter, for greasing the baking dish

# How-To Steps:

01 - Preheat the oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange bread slices on a baking sheet and toast in the oven for 10 to 12 minutes, flipping halfway through, until dry and lightly golden.
03 - In a saucepan, combine piloncillo, water, cinnamon sticks, and cloves. Bring to a boil over medium heat. Lower the heat and simmer, stirring occasionally, until piloncillo dissolves and the syrup thickens slightly, about 10 minutes. Remove from heat, stir in 1 tablespoon butter, and discard the cinnamon and cloves.
04 - Arrange half the toasted bread slices in the prepared dish. Sprinkle evenly with half of the raisins, half of the cheese, and half of the nuts, if using. Drizzle with half of the piloncillo syrup.
05 - Repeat layering with remaining bread, raisins, cheese, nuts, and syrup. Gently press down with a spatula to soak the bread.
06 - Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes or until the cheese is melted and the top is golden.
07 - Allow to cool at least 10 minutes before serving. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • This capirotada recipe is the answer when you crave something deeply comforting and familiar, but easy enough to tackle on a whim.
  • I keep coming back to it because no matter what else I have on hand, the combination of chewy bread and spiced syrup never tastes quite the same twice—and that&aposs its charm.
02 -
  • Once I forgot to toast the bread, and the whole batch came out soggy—don&apost skip this step.
  • Letting the dish cool a little intensifies the flavors and stops eager eaters from burning their tongues.
03 -
  • Let your piloncillo syrup simmer long enough for the spices to truly infuse; it makes all the difference in every bite.
  • A sprinkle of chopped nuts on top adds crunch and helps the top brown beautifully—don&apost skip if you like texture.
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