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
Scale
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
