Name: Capirotada with Extra Pecans and Raisins Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 1 loaf bolillo bread or French bread, cut into 1-inch slices; 4 tablespoons unsalted butter, melted; 3 cups water; 2 cups dark brown sugar or 2 piloncillo cones; 1 cinnamon stick; 4 whole cloves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup raisins; 1 cup chopped pecans; 1 cup shredded mild cheddar cheese; 1/2 cup shredded Monterey Jack cheese

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Get ready to brighten up your table with Capirotada with Extra Pecans and Raisins, a Mexican bread pudding that delivers the perfect balance of sweet, nutty, and savory flavors! This beloved dessert is layering heaven—imagine buttery toasted bread nestled among juicy raisins, crunchy pecans, melty cheese, and all bathed in a warmly spiced piloncillo syrup. Whether served for a Lenten tradition or as a show-stopping treat any time, every bite is a trip down memory lane and proof that simple ingredients can become something truly magical.

Capirotada with Extra Pecans and Raisins Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy—just a few simple, honest ingredients that shine extra bright when they come together. Each component in Capirotada with Extra Pecans and Raisins brings its own charm, from the fragrant cinnamon to the melty cheese, marrying together in every bite for a lovingly crafted dessert.

Bread: Use 1 loaf of bolillo or French bread, cut into 1-inch slices; slightly stale bread gives the best texture and soaks up the syrup beautifully.
Melted Butter: 4 tablespoons, brushed over the bread to bring out a rich, golden base for the pudding.
Water: 3 cups, used as the base for the syrup that soaks the bread layers.
Dark Brown Sugar or Piloncillo: 2 cups dark brown sugar or 2 piloncillo cones, delivering that deep, caramel warmth classic to capirotada.
Cinnamon Stick: 1 stick infuses the syrup with coziness and creates that unmistakable traditional aroma.
Whole Cloves: 4 cloves, providing a subtle, spicy note that balances the sweetness.
Ground Nutmeg: 1/4 teaspoon adds a gentle warmth and depth to the flavor profile.
Salt: 1/4 teaspoon, because a little salt always rounds out the sweet and savory notes.
Raisins: 1/2 cup; these add juicy bursts of sweetness (and trust me, you’ll want extra!).
Pecans: 1 cup, chopped, for maximum crunch and nuttiness in every forkful.
Mild Cheddar Cheese: 1 cup shredded—it melts beautifully and lends a savory, gooey element.
Monterey Jack Cheese: 1/2 cup shredded, making the pudding extra creamy and stringy.

How to Make Capirotada with Extra Pecans and Raisins

Step 1: Prep Your Bread

Start by preheating your oven to 350°F. Arrange your bread slices on a baking sheet and toast them for 10–12 minutes, flipping halfway through. You want the bread to be golden and crisp—this helps it soak up all the syrup later without turning mushy. Once toasted, brush both sides generously with melted butter for a rich foundation.

Step 2: Simmer the Spiced Syrup

In a saucepan, combine the water, dark brown sugar (or piloncillo cones), cinnamon stick, whole cloves, nutmeg, and salt. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally. You’re looking for a glossy, slightly thickened syrup that’s heady with spice. Remove the cinnamon stick and cloves once done—the syrup should be smooth and fragrant.

Step 3: Layer the Goodness

Grease a 9×13-inch baking dish, then start the layering magic. Place one-third of the toasted bread slices on the bottom, sprinkle with one-third of the raisins, chopped pecans, and both cheeses. Drizzle over a third of the warm syrup. Repeat the process twice more, building beautiful, rustic layers that promise a diverse texture and flavor in each bite. Finish with a generous syrup pour to make everything luscious and moist.

Step 4: Bake to Perfection

Cover your masterpiece with foil and bake for 25 minutes to let all the flavors meld together. Remove the foil, then bake an additional 10 minutes, just until the cheese turns melty and bubbly and the nuts toast up even more. Allow your Capirotada with Extra Pecans and Raisins to rest for about 10 minutes after baking—it sets up a bit and is easier to serve (plus, the scents wafting through the kitchen are irresistible!).

How to Serve Capirotada with Extra Pecans and Raisins

Garnishes

Add some flair with a few extra pecans and a sprinkle of plump raisins atop each portion, or finish with a dusting of cinnamon. Occasionally, a drizzle of sweetened condensed milk or a ribbon of honey makes this capirotada even more decadent and photo-ready!

Side Dishes

Capirotada with Extra Pecans and Raisins is plenty delightful on its own, but you can serve it alongside a simple fruit salad or with slices of fresh orange or apple for a refreshing contrast. If you’re feeling extra, a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream is never a bad idea.

Creative Ways to Present

For a fun twist, serve your capirotada in individual ramekins or pretty glass jars for an elegant touch at get-togethers. You can also cut it into cubes and skewer them for a cute dessert kabob—perfect for parties or potlucks. Presentation is half the fun, especially with a classic like this!

Make Ahead and Storage

Storing Leftovers

Leftovers of Capirotada with Extra Pecans and Raisins can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making those “next day” spoonfuls even more delicious!

Freezing

Yes, you can freeze capirotada! Wrap cooled portions tightly in plastic wrap, then stash them in a freezer-safe container. They’ll keep well for up to 2 months. When you’re ready for a treat, thaw overnight in the refrigerator for best results.

Reheating

To enjoy capirotada warm again, preheat your oven to 325°F, cover the pudding with foil, and heat for about 15 minutes or until warmed through. Single servings heat up beautifully in the microwave in 30-second bursts—just enough to make the cheese gooey again.

FAQs

What does Capirotada with Extra Pecans and Raisins taste like?

It’s an iconic mix of sweet, salty, chewy, soft, and crunchy with notes of warm cinnamon and spice, the nuttiness of pecans, and pops of juicy raisins. The surprise addition of cheese melts into the syrupy bread, balancing the flavor in a way that’s unique and unforgettable.

Can I use a different type Dessert

Absolutely! While bolillo and French bread are traditional, any sturdy, slightly stale bread works. Brioche and challah can give a softer, richer pudding, while baguette will hold up nicely to all that delicious syrup.

Is there a dairy-free version of this recipe?

You can swap out the butter and cheeses with your favorite plant-based alternatives. Vegan cheeses melt in their own unique way, giving you a similar creamy, savory bite that plays well with the sweet syrup and nuts.

Can I add other dried fruits or nuts?

Definitely! Chopped dried apricots, cranberries, or even figs are fantastic additions. You can also mix in walnuts, almonds, or pine nuts depending on what you love or have on hand—just don’t forget those extra pecans and raisins for the classic flair.

Why is cheese added to Capirotada with Extra Pecans and Raisins?

Cheese in capirotada might sound surprising, but it’s a hallmark of Mexican bread pudding. The melted cheese provides savory depth, offsetting the sweetness and adding gooey texture that brings the whole dish together.

Final Thoughts

If you’ve never tried Capirotada with Extra Pecans and Raisins, there’s no better time than now! This recipe takes a cherished classic and makes it extra at every delicious turn. Gather your ingredients, layer with love, and treat yourself and your loved ones to a dish that’s as heartwarming as it is scrumptious—enjoy every bite!

Capirotada with Extra Pecans and Raisins Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the delicious flavors of this traditional Mexican bread pudding, Capirotada, enhanced with extra pecans and raisins. This sweet and savory dessert is a perfect blend of textures and tastes that will delight your taste buds.

Ingredients

Scale

Bread:

1 loaf bolillo bread or French bread, cut into 1-inch slices

Syrup:

4 tablespoons unsalted butter, melted
3 cups water
2 cups dark brown sugar or 2 piloncillo cones
1 cinnamon stick
4 whole cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Additional Layers:

1/2 cup raisins
1 cup chopped pecans
1 cup shredded mild cheddar cheese
1/2 cup shredded Monterey Jack cheese

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Instructions

Preheat Oven: Preheat oven to 350°F.
Toast Bread: Arrange bread slices on a baking sheet and bake for 10–12 minutes until lightly toasted. Brush with melted butter.
Prepare Syrup: In a saucepan, combine water, brown sugar, spices, and salt. Simmer until slightly thickened.
Layer Ingredients: Grease a baking dish. Layer bread, raisins, pecans, and cheeses. Drizzle with syrup. Repeat layers.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes.
Rest and Serve: Let it rest for 10 minutes before serving.