Jul 09 2026
Restaurants›Rosita's Place›Capirotada Recipe

Capirotada Recipe

Inspired by Rosita's Place
Time1h 15m
Serves8

Make Capirotada Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Bread base

Syrup and aromatics

Add-ins and toppings

Method

Bread preparation

  1. 1

    Prepare pan

    Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

  2. 2

    Toast bread

    Spread the bread cubes on a baking sheet and toast in the oven or a dry skillet until lightly golden and dry, about 8–10 minutes. Toss with melted butter to coat.

  3. 3

    Egg custard base

    Whisk the eggs with evaporated milk until well combined. Set aside.

Piloncillo syrup and aromatics

  1. 4

    Make syrup

    In a saucepan, combine piloncillo and water. Cook over medium heat, stirring, until piloncillo is dissolved.

  2. 5

    Flavor syrup

    Add cinnamon stick, cloves, vanilla, and salt. Simmer 5–7 minutes until fragrant and slightly thickened. Remove from heat and discard spice stick and cloves.

Assembly and bake

  1. 6

    Layer and soak

    Spread half of the toasted bread cubes in the prepared dish. Drizzle with half of the warm piloncillo syrup.

  2. 7

    Add toppings

    Sprinkle half of the queso fresco, raisins, almonds, and sesame seeds over the bread. Add optional banana slices and shredded coconut if using.

  3. 8

    Final layering

    Top with the remaining bread cubes. Pour the remaining syrup evenly over the top. Pour the egg custard evenly over the dish, gently pressing to soak the bread.

  4. 9

    Bake and rest

    Bake in the preheated oven for 40–50 minutes, until the top is golden and the custard is set. If the top browns too fast, tent with foil. Let rest 10 minutes before serving.

  5. 10

    Serve

    Serve warm. Optional: drizzle with extra syrup or crumble more queso fresco on top.

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