Capirotada with Extra Pecans and Raisins Recipe
If you’re craving a dessert that’s bursting with nostalgic warmth and layers of delightful texture, look no further than the Capirotada with Extra Pecans and Raisins Recipe. This traditional Mexican bread pudding combines golden toasted bread soaked in a rich, spiced syrup, generously studded with sweet raisins, crunchy pecans, and savory cheese. Every bite feels like a comforting embrace, perfect for sharing around the table with friends or family. It’s a charming balance of sweet, spicy, and salty that truly elevates the humble ingredients into something memorable and utterly crave-worthy.
Ingredients You’ll Need
Getting this Capirotada right is all about having a few simple, well-chosen ingredients that each bring their own magic to the dish. From the fragrant spices to the crunchy nuts and the rich, melty cheese, every component plays an essential role in creating layers of flavor and texture.
- Bolillo rolls or baguette slices: These provide the soft-yet-crispy bread base that soaks up all the luscious syrup.
- Unsalted butter: Used both for greasing and enriching the syrup for a rich mouthfeel.
- Ground cinnamon: Offers warm, aromatic spice that defines the syrup’s character.
- Ground nutmeg: Adds a subtle depth and flirt of earthiness.
- Ground cloves: Packs a hint of bold spice that balances sweetness.
- Kosher salt: Just a pinch to bring out all flavors perfectly.
- Water: The base liquid that turns the sugar into a soak-worthy syrup.
- Piloncillo or dark brown sugar: Gives the syrup its signature rich, caramelized sweetness.
- Raisins: Little juicy bursts of sweetness that shine through the bread pudding.
- Sliced almonds: Add a lovely crunch and nutty contrast.
- Crumbled queso anejo or cotija cheese: This salty cheese cuts through the sweetness, adding a delightful savory finish.
How to Make Capirotada with Extra Pecans and Raisins Recipe
Step 1: Toast the Bread
Start by preheating your oven to 400°F (200°C) and greasing an 8-inch square baking dish with butter to prevent sticking. Then, arrange your bread slices on a wire rack set over a baking sheet. Toast the bread in the oven for about 15 minutes until the edges are golden and crisp. This step ensures your bread has the perfect texture to absorb the syrup without turning soggy.
Step 2: Prepare the Spiced Syrup
Lower your oven temperature to 350°F (175°C) while you whip up the syrup. In a saucepan, combine water, piloncillo or dark brown sugar, cinnamon, ground cloves, nutmeg, a pinch of salt, and butter. Bring this mixture to a gentle simmer and cook until the syrup thickens slightly—about 10 minutes. This flavorful syrup will soak into the bread, bringing all the flavors to life.
Step 3: Assemble the Layers
Begin layering half of your toasted bread slices at the bottom of the buttered baking dish. Generously ladle some of the warm syrup over the bread so it soaks evenly. Next, sprinkle half of the raisins, sliced almonds, and crumbled cheese on top, creating a perfect balance between sweet, crunchy, and savory. Repeat by adding the remaining bread slices followed by the rest of the toppings and syrup to ensure every bite is packed with flavor.
Step 4: Bake Until Set
Bake your assembled Capirotada with Extra Pecans and Raisins Recipe for about 30 minutes at 350°F (175°C). The goal is for the pudding to set nicely while maintaining a soft texture when pressed. This final bake melds the layers together beautifully, and the aroma wafting through your kitchen will have everyone gathering eagerly around.
Step 5: Cool and Serve
Allow the dessert to cool for 10 minutes before serving. This rest lets the syrup soak deeper into the pudding and makes it easier to cut and plate. Serve it warm to enjoy the melting cheese, fragrant spices, and blissfully tender bread all in one cozy dish.
How to Serve Capirotada with Extra Pecans and Raisins Recipe
Garnishes
Top your slices with a sprinkle of fresh chopped pecans or a light dusting of cinnamon for an inviting presentation. A drizzle of honey or a dollop of whipped cream can also add an indulgent touch that complements the natural sweetness and spice.
Side Dishes
This recipe shines best on its own as a dessert but pairs wonderfully with a scoop of vanilla ice cream or a tangy citrus sorbet to balance the richness. For a lighter midday treat, a cup of strong coffee or spiced tea beside your capirotada makes for an invigorating pairing.
Creative Ways to Present
Instead of the traditional square dish, consider making individual ramekins for a stylish presentation perfect for dinner parties. Layer the bread and toppings just the same, then bake and serve directly from these personal portions, adding a festive flair to your table.
Make Ahead and Storage
Storing Leftovers
Leftover Capirotada with Extra Pecans and Raisins Recipe keeps beautifully covered in the refrigerator for up to four days. The flavors continue to meld, making it even more delicious the next day. Just be sure to cover it well to prevent it from drying out.
Freezing
You can freeze this bread pudding for up to three months. Wrap it tightly with plastic wrap and foil to protect against freezer burn. When ready to enjoy, thaw overnight in the refrigerator for best texture and flavor.
Reheating
Warm individual portions in the microwave or reheat the entire dish covered with foil in the oven at 350°F (175°C) until heated through. Reheating gently helps maintain that lovely soft, syrup-soaked bread texture without drying it out.
FAQs
Can I use other nuts instead of pecans?
Absolutely! While pecans add fantastic flavor and texture, you can swap in walnuts, almonds, or even hazelnuts depending on your preference or what you have on hand.
Is piloncillo necessary, or can I use regular brown sugar?
Piloncillo provides a deeper, more complex sweetness that’s traditional in capirotada, but dark brown sugar is a fine substitute that will still yield a tasty syrup.
Can I make this recipe vegan?
To make it vegan, substitute butter with a plant-based alternative and omit the queso anejo or cotija cheese, or use a vegan cheese substitute. The syrup and spices will still give you plenty of rich flavor.
Why is my capirotada soggy?
Make sure to toast the bread slices well before assembling and avoid pouring too much syrup at once. Toasting helps the bread hold up, and adding the syrup gradually allows it to soak evenly without becoming mushy.
How spicy is this dish?
The spices like cinnamon, nutmeg, and cloves lend warmth and fragrance rather than heat. This dish is sweet and aromatic, suitable for all palates without any actual spiciness.
Final Thoughts
I can’t recommend this Capirotada with Extra Pecans and Raisins Recipe enough for anyone who loves a little bit of tradition, warmth, and a symphony of flavors on their plate. It’s a heartwarming dessert that feels like a celebration of simple ingredients transformed into something utterly special. Give it a try, and I promise it will become one of your go-to recipes to share again and again with those you love.
Print
Capirotada with Extra Pecans and Raisins Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
Capirotada with Extra Pecans and Raisins is a classic Mexican bread pudding flavored with warm spices, sweet piloncillo syrup, nuts, raisins, and crumbly queso anejo cheese. This comforting dessert combines toasted bread soaked in a spiced syrup and baked to perfection, resulting in a rich, moist, and aromatic treat perfect to serve warm.
Ingredients
For the Bread and Baking
- 4 bolillo rolls or a loaf of baguette, sliced into ½ to ¾-inch slices
- 2 tablespoons unsalted butter (for greasing and syrup)
For the Spiced Syrup
- 4 cups water
- 2 cups piloncillo or dark brown sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of kosher salt
Additional Mix-ins
- ¼ cup raisins
- ½ cup sliced almonds
- 3 ounces crumbled queso anejo or cotija cheese
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 400°F (200°C). Grease an 8-inch square baking dish with 2 tablespoons of butter to prevent sticking and add flavor.
- Toast the Bread: Place a wire rack inside a baking sheet and arrange the bread slices on top. Bake for 15 minutes or until golden and crispy around the edges, enhancing texture and flavor.
- Lower Oven Temperature: Reduce the oven temperature to 350°F (175°C) to prepare for the final baking step.
- Make the Spiced Syrup: In a saucepan, combine the water, piloncillo (or dark brown sugar), ground cinnamon, ground cloves, ground nutmeg, kosher salt, and 2 tablespoons of butter. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the syrup thickens slightly. Remove from heat.
- Layer Bread and Syrup (First Layer): Place half of the toasted bread slices into the greased baking dish. Ladle some of the warm syrup over the bread, making sure the slices are thoroughly soaked for rich flavor and moisture.
- Add Raisins, Nuts, and Cheese: Sprinkle half of the raisins, sliced almonds, and crumbled queso anejo or cotija cheese evenly over the soaked bread layer.
- Layer Bread and Syrup (Second Layer): Add the remaining bread slices on top, followed by the rest of the raisins, almonds, and cheese. Pour the remaining syrup over the entire dish to saturate all layers completely.
- Bake the Capirotada: Bake at 350°F (175°C) for 30 minutes or until the dessert is set but still soft when gently pressed, allowing flavors to meld and the texture to become custardy.
- Cool and Serve: Let the capirotada cool for 10 minutes before serving warm, so the dessert firms slightly but remains tender and flavorful.
Notes
- Bolillo rolls can be substituted with a sturdy baguette for similar texture.
- Piloncillo is traditional Mexican unrefined cane sugar but dark brown sugar is an easy substitute.
- Queso anejo or cotija cheese adds a salty contrast; omit cheese for a vegetarian version if desired.
- For added richness, some recipes include toasted pecans in addition to or instead of almonds.
- Ensure the syrup is hot when pouring over bread for maximum absorption.
- Serve warm with a drizzle of sweetened condensed milk or a scoop of vanilla ice cream for an indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
