Dessert: Mexico – Chihuahua, Northern Mexico – Capirotada Chihuahuense

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 40 min

Additional 15 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 bolillos, stale or day-old, torn into 1-inch (2.54 cm) pieces, approx. 1.5 lb (680 g)
- 6 tbsp (85 g) unsalted butter, divided
- 1 1/2 cups (300 g) piloncillo, grated or chopped (substitute packed dark brown sugar if unavailable)
- 3 cups (720 ml) water
- 3 cinnamon sticks (canela)
- 8 whole cloves
- 1 tsp (5 ml) vanilla extract
- 1 tsp (2 g) orange zest (from 1 small orange)
- 1 1/2 cups (225 g) seedless raisins (pasas)
- 1 1/2 cups (150 g) pecans, coarsely chopped
- 8 oz (225 g) Queso Chihuahua, thinly sliced or coarsely shredded
- Pinch of salt

Show original ingredient measurements

- 6 bolillos, stale or day-old, torn into 1-inch pieces, approx. 1.5 lb (680 g)
- 6 tbsp (85 g) unsalted butter, divided
- 1 1/2 cups (300 g) piloncillo, grated or chopped (substitute packed dark brown sugar if unavailable)
- 3 cups (720 ml) water
- 3 cinnamon sticks (canela)
- 8 whole cloves
- 1 tsp (5 ml) vanilla extract
- 1 tsp (2 g) orange zest (from 1 small orange)
- 1 1/2 cups (225 g) seedless raisins (pasas)
- 1 1/2 cups (150 g) pecans, coarsely chopped
- 8 oz (225 g) Queso Chihuahua, thinly sliced or coarsely shredded
- Pinch of salt

Instructions

Short Description:
A layered Mexican bread pudding from Chihuahua made with toasted bolillo, a warm piloncillo (unrefined cane sugar) syrup spiked with cinnamon and cloves, and finished with local pecans, raisins, and melting Queso Chihuahua. It is served warm with a caramelized, cheesy top.

Regional Notes:
This Chihuahuan variant highlights local nuts and dried fruit—especially pecans and raisins—and uses warm spices (cinnamon and whole cloves) plus Queso Chihuahua for the distinctive Northern-Mexico flavor and texture. Unlike some central Mexican capirotadas that use only queso añejo or no nuts, this version emphasizes pecans and a softer local cheese.

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with 1 tbsp (14 g) of the butter.
2. Toast the bread: In a large skillet over medium heat, melt 4 tbsp (57 g) butter. Add the bolillo pieces and toss until edges are golden and slightly crisp, about 8–10 minutes. Transfer toasted bread to a bowl.
3. Make the piloncillo syrup: In a medium saucepan combine piloncillo, water, cinnamon sticks, whole cloves, orange zest, and a pinch of salt. Bring to a simmer over medium heat, stirring until the piloncillo fully dissolves. Reduce heat and simmer gently until syrup thickens slightly, about 10–12 minutes. Remove from heat, stir in vanilla, and discard cinnamon sticks and cloves (or leave them in for stronger spice).
4. Assemble the capirotada: Place one-third of the toasted bread in the bottom of the prepared dish. Sprinkle one-third of the raisins and one-third of the pecans over the bread, then arrange one-third of the Queso Chihuahua. Repeat twice more to form three layers, finishing with cheese and pecans on top.
5. Pour the warm piloncillo syrup evenly over the layered bread, using a spoon to press layers gently so the syrup soaks throughout. Let the assembled dish sit for 10–15 minutes to absorb the syrup.
6. Bake uncovered in the preheated oven until the top is bubbling, cheese is melted and slightly browned, and edges are caramelized, about 25–30 minutes.
7. Remove from oven and let rest 10 minutes before serving so syrup sets slightly. Serve warm, spooning any pan syrup over individual portions; garnish with extra toasted pecans if desired.