Capirotada with Extra Pecans and Raisins Recipe
If you’re looking to dive into a Mexican classic that truly warms the soul, you need to try Capirotada with Extra Pecans and Raisins. This beloved bread pudding marries soft, syrup-soaked bread, gently melted cheese, chewy raisins, and a delightful crunch from toasted pecans. The layers mingle with a sweetly spiced piloncillo or brown sugar syrup, making every bite both nostalgic and decadent. Whether you grew up with capirotada or are discovering it for the first time, this version with extra pecans and raisins delivers a comforting, crowd-pleasing dessert to enjoy all year long.
Ingredients You’ll Need
The magic of Capirotada with Extra Pecans and Raisins lies in its humble but well-chosen ingredients. Each one plays a role—whether adding body, creaminess, crunch, or fragrant spice—to create a dessert that’s rustic yet absolutely unforgettable.
- Day-old bolillo bread (6 cups, cubed): Day-old bread soaks up the syrup without falling apart—bolillo is traditional, but French bread works too.
- Dark brown sugar or piloncillo (2 cups): Piloncillo adds deep flavor, but dark brown sugar is an easy substitute that still brings richness.
- Water (2 cups): Essential for creating the syrup that binds the capirotada together.
- Cinnamon sticks (2): The aromatic backbone of the syrup and capirotada tradition.
- Whole cloves (3): Just a few cloves add warmth and subtle spice to the syrup.
- Salt (1/4 teaspoon): A small touch that balances all the sweet notes.
- Unsalted butter (1/2 cup): Adds a luscious richness and flavor to the dish.
- Monterey Jack or mild cheddar cheese, shredded (1 1/2 cups): Melts beautifully and offers that signature capirotada savory edge.
- Raisins (1 1/4 cups): Plump, sweet bursts in every bite—don’t skimp since we’re going for extra!
- Pecans, chopped (1 1/4 cups): Bring nutty richness and texture, and extra means a crunchier top!
- Sliced almonds (1/2 cup, optional): For added crunch and prettiness on top, if you like.
- Nonstick spray or butter: For greasing your baking dish, so nothing sticks and cleanup is easy.
How to Make Capirotada with Extra Pecans and Raisins
Step 1: Get Your Oven and Dish Ready
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish using nonstick spray or a light layer of butter. This simple prep step ensures your Capirotada with Extra Pecans and Raisins releases beautifully later—plus, it gives the edges that lovely hint of caramelization.
Step 2: Make the Spiced Syrup
Combine dark brown sugar (or piloncillo), water, cinnamon sticks, whole cloves, and salt in a medium saucepan. Bring it all to a gentle boil; then lower the heat and let it simmer for 10 minutes. This aromatic syrup is the heart of Capirotada with Extra Pecans and Raisins—rich, fragrant, and irresistibly spiced. After simmering, fish out the cinnamon sticks and cloves, then stir in the butter until it’s melted and glossy.
Step 3: Layer the Ingredients
Scatter half of your cubed bread into the greased baking dish. Top with half the shredded cheese, raisins, pecans, and optional almonds. Repeat the layers with the bread and all the other toppings, gently pressing everything down to create even layers. This method guarantees every bite of Capirotada with Extra Pecans and Raisins has a little sweet, a little savory, and plenty of texture.
Step 4: Pour and Soak the Syrup
Slowly and evenly drizzle the warm syrup over the bread layers. Take your time and pour in batches if needed; you want the bread to soak up all those sweet, spiced flavors. Press down gently with the back of a spoon to help the syrup reach every nook and cranny—no dry patches here!
Step 5: Bake to Golden Perfection
Cover the dish tightly with foil and bake for 30 minutes. This first bake lets the flavors meld and the bread soften just right. After 30 minutes, remove the foil and bake for another 10 to 15 minutes; that’s when the top gets delightfully golden and bubbly. Your kitchen will smell utterly amazing at this point!
Step 6: Rest and Serve
Let your Capirotada with Extra Pecans and Raisins rest for about 10 minutes before serving. This little pause helps it set—plus, it’s delicious warm or at room temperature. Enjoy a scoop as is, or add your favorite extra touches!
How to Serve Capirotada with Extra Pecans and Raisins
Garnishes
The finishing touches make a world of difference! Try sprinkling more chopped pecans, a handful of extra raisins, or a dusting of powdered sugar before serving. If you love a pop of color, a few dried cranberries or orange zest ribbons look beautiful on top of your Capirotada with Extra Pecans and Raisins.
Side Dishes
This dessert pairs deliciously with simple sides. Serve your Capirotada with Extra Pecans and Raisins alongside cinnamon-spiced coffee or Mexican hot chocolate. For a lighter contrast, a bowl of fresh berries brings a hint of tartness that balances the sweet, spiced bread pudding perfectly.
Creative Ways to Present
You can portion Capirotada with Extra Pecans and Raisins into individual ramekins for a dinner party-worthy dessert. Or, cut it into tidy squares and wrap in parchment for a picnic treat. For a brunch twist, top a warm serving with a dollop of lightly sweetened whipped cream or vanilla ice cream—absolute heaven!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Cool your Capirotada with Extra Pecans and Raisins to room temperature, cover tightly, and store in the refrigerator for up to three days. The flavors meld even further, making every bite taste even better the next day.
Freezing
Want to enjoy a slice weeks later? Cut cooled capirotada into portions, wrap them well, and store in an airtight container or freezer bag. Your Capirotada with Extra Pecans and Raisins will keep beautifully in the freezer for up to two months—perfect for an unexpected craving.
Reheating
Reheat capirotada in a 300°F oven until warmed through or pop a serving in the microwave for 30-60 seconds. For oven reheating, cover with foil to keep it moist. If it seems dry, just add a splash of milk or cream before warming for that just-baked softness.
FAQs
What makes this capirotada different from other bread puddings?
Capirotada with Extra Pecans and Raisins stands out for its classic Mexican roots, unique spiced syrup, and the irresistible combo of cheese, nuts, and fruit. The layers of texture and flavor are beyond what you’ll find in a standard bread pudding!
Can I use a different type Dessert
Absolutely! While bolillo is traditional and gives the authentic texture, sturdy French bread or even brioche can be swapped in. Just be sure the bread is day-old to help it soak up the syrup without getting mushy.
Are there substitutions for nuts or cheese?
If you’re nut-free, you can skip the pecans and almonds—just increase the raisins or add some dried cranberries. For cheese, both Monterey Jack and mild cheddar melt nicely, but feel free to use your favorite mild melting cheese.
Can I make this gluten-free?
Yes, simply use your preferred gluten-free bread in place of bolillo. The process is the same, and you’ll still end up with delicious Capirotada with Extra Pecans and Raisins.
What’s the best way to gift this dessert?
Pour individual servings into mason jars or wrap squares in festive parchment. Tied with twine and a handwritten note, a piece of Capirotada with Extra Pecans and Raisins makes a heartfelt gift any time of year.
Final Thoughts
If you haven’t yet made Capirotada with Extra Pecans and Raisins, you’re in for a treat. The flavors, texture, and sheer comfort are out of this world. Share it with your family, serve it at your next holiday table, or simply enjoy it with a warm cup of coffee. Don’t be surprised if this turns into your new favorite tradition!
Print
Capirotada with Extra Pecans and Raisins Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of this Capirotada, a traditional Mexican bread pudding loaded with extra pecans and raisins. Perfect for a sweet treat that’s sure to impress!
Ingredients
Bread Pudding:
- 6 cups day-old bolillo bread (cubed)
- 2 cups dark brown sugar (or piloncillo)
- 2 cups water
- 2 cinnamon sticks
- 3 whole cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 1/2 cups shredded Monterey Jack or mild cheddar cheese
Toppings:
- 1 1/4 cups raisins
- 1 1/4 cups chopped pecans
- 1/2 cup sliced almonds (optional)
- Nonstick spray or butter for greasing
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Make Syrup: In a saucepan, combine brown sugar, water, cinnamon sticks, cloves, and salt. Simmer, then remove from heat and stir in butter.
- Layer: In the dish, layer bread, cheese, raisins, pecans, and almonds. Repeat with remaining ingredients.
- Pour Syrup and Bake: Slowly pour warm syrup over layers. Bake covered for 30 minutes, then uncover and bake for an additional 10–15 minutes until golden.
- Rest and Serve: Let cool for 10 minutes before serving warm or at room temperature.
Notes
- For a deeper flavor, use piloncillo instead of brown sugar if available.
- Add dried cranberries or chopped dried apricots for variation.
- Leftovers can be stored refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
