Capirotada with Extra Raisins and Pecans (Print version)

Toasted bread layered with piloncillo syrup, extra raisins, pecans, and melty cheese for a rich Mexican bread pudding.

# Ingredients:

For the syrup

01 - 10 oz (285 g) piloncillo, chopped, or 1 1/4 cups packed dark brown sugar
02 - 2 cups (480 ml) water
03 - 1 cinnamon stick
04 - 3 whole cloves
05 - 1 wide strip orange peel
06 - 1/4 teaspoon fine salt

For the bread pudding

07 - 6 bolillo rolls or 1 day-old baguette, about 14 oz (400 g), sliced 3/4 inch thick
08 - 5 tablespoons (70 g) unsalted butter, melted, divided
09 - 1 1/4 cups (190 g) raisins
10 - 1 1/4 cups (140 g) chopped pecans
11 - 1 1/2 cups (170 g) shredded Oaxaca, Monterey Jack, or Chihuahua cheese
12 - 1/4 cup (20 g) shredded coconut, optional

# Instructions:

01 - Heat the piloncillo, water, cinnamon stick, cloves, orange peel, and salt in a saucepan over medium heat. Simmer for 12-15 minutes, stirring often, until the sugar dissolves and the syrup smells spiced. Strain and keep warm.
02 - Heat the oven to 350 F. Brush the bread slices with about 3 tablespoons melted butter and arrange on baking sheets. Bake for 8 minutes, flip, and bake 5-7 minutes more until dry and lightly golden.
03 - Butter a 9 by 13 inch baking dish with a little of the remaining melted butter. Spread a thin spoonful of syrup over the bottom so the first layer does not stick.
04 - Arrange half the toasted bread in the dish. Spoon warm syrup over the bread, then scatter with half the cheese, half the raisins, and half the pecans. Repeat with the remaining bread, syrup, cheese, raisins, and pecans.
05 - Dot the top with the remaining butter. Cover the dish with foil and bake for 25 minutes, until the syrup is bubbling around the edges and the cheese has melted.
06 - Uncover and bake 10-15 minutes more, until the top is glossy and the pecans are toasted. Rest for 10 minutes before serving warm or at room temperature.

# Good to know:

01 - Use stale bread or toast the slices well so the pudding stays tender instead of mushy.
02 - Serve warm, room temperature, or chilled.
03 - Refrigerate leftovers covered for up to 3 days.

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