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
Scale
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
