If you have a soft spot for comforting, warmly spiced desserts that carry a story in every bite, you’re going to absolutely adore this Capirotada with Extra Pecans and Raisins Recipe. This traditional Mexican bread pudding feels like a hug on a plate, where crunchy toasted bread meets a luscious cinnamon-sweet syrup, enriched by the delightful crunch of pecans and the natural sweetness of raisins. It’s simple yet indulgent, brings vibrant textures and flavors together, and always becomes an instant favorite whether served for dessert or a special breakfast treat.
Ingredients You’ll Need
The magic of this Capirotada with Extra Pecans and Raisins Recipe lies in its straightforward, well-chosen ingredients. Each one plays a crucial role in delivering the perfect balance of textures and layers of flavor that make this dish so memorable.
- Bolillo rolls or baguette: Using slightly stale bread helps it soak up the syrup without falling apart, giving the dish its hearty base.
- Unsalted butter: Adds richness and helps with toasting the bread to golden perfection.
- Ground cinnamon, nutmeg, and cloves: These warm spices infuse the syrup with characteristic depth and aroma.
- Kosher salt: A pinch balances the sweetness and enhances the overall flavors.
- Water and piloncillo (or dark brown sugar): The foundation of the syrup, piloncillo adds a deep, molasses-like sweetness.
- Raisins: Offer bursts of natural sweetness and a chewy texture.
- Sliced almonds: Provide a mild nutty crunch that complements the pecans beautifully.
- Crumbled queso anejo or cotija cheese: Adds a savory, salty counterpoint that elevates the dish to a delightful balance of sweet and salty.
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). Lightly grease your baking dish with butter to prevent sticking and add flavor. Then arrange the sliced bolillo or baguette on a wire rack atop a baking sheet, so air circulates and the bread crisps evenly. Bake for about 15 minutes until the edges are gorgeously golden and perfectly crispy. This step ensures a wonderful texture contrast in the final dish.
Step 2: Prepare the Spiced Syrup
Lower the oven temp to 350°F (175°C) while you move on to your syrup. Combine the piloncillo (or dark brown sugar), water, butter, cinnamon, cloves, nutmeg, and a pinch of kosher salt in a saucepan. Simmer gently, stirring occasionally for about 10 minutes until you achieve a thick, aromatic syrup. This syrup is what imbues the bread with rich sweetness and those warm spice notes you can’t resist.
Step 3: Assemble the Layers
Lay down half of the toasted bread slices in your buttered dish, then generously ladle some syrup over them to soak in. Next, sprinkle half of the raisins, sliced almonds, and crumbled cheese evenly across this first layer. This layering technique ensures every bite is a harmonious blend of textures and flavors.
Step 4: Repeat the Assembly
Add the remaining bread slices on top and repeat with the rest of the raisins, nuts, and cheese. Finish by pouring the remaining syrup over everything, soaking the bread completely. This second layer will meld together perfectly in the oven, as the flavors infuse and textures unify.
Step 5: Bake Until Perfect
Pop the whole dish into the oven for about 30 minutes. You want the capirotada to set nicely but still be soft and moist to the touch. Once done, let it cool for about 10 minutes to allow it to firm up slightly but retain that luscious warmth that makes it irresistible.
How to Serve Capirotada with Extra Pecans and Raisins Recipe
Garnishes
A simple sprinkle of extra pecans or a few raisins on top just before serving adds a fresh crunch and bright spots of sweetness. You could also add a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.
Side Dishes
This capirotada shines on its own but pairs beautifully with a cup of robust Mexican coffee or a steamed mug of cinnamon hot chocolate. The rich, warm beverage complements the sweet-spicy notes perfectly, creating a cozy, soul-satisfying experience.
Creative Ways to Present
Consider serving individual portions in ramekins for a charming presentation. Layering the components visibly in a glass dish also makes for a stunning visual that invites everyone to dig in. For special occasions, a dusting of powdered sugar or cinnamon on top adds an elegant finish.
Make Ahead and Storage
Storing Leftovers
Leftover Capirotada with Extra Pecans and Raisins Recipe keeps well in the refrigerator for up to 3 days. Cover tightly with plastic wrap or transfer to an airtight container to maintain moisture and prevent it from drying out.
Freezing
You can freeze the capirotada for up to 2 months. Wrap tightly with foil and place in a freezer-safe container. Make sure it has cooled completely before freezing to preserve its texture and flavors.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm individual slices in the microwave or in a preheated oven at 350°F (175°C) until heated through. This helps revive that freshly baked texture and warm syrupy goodness.
FAQs
Can I use other types of bread for this recipe?
Absolutely! While bolillo or baguette are traditional, you can substitute with sturdy bread like French bread or even brioche for a richer taste. Just make sure it’s sliced and toasted well to hold up to the syrup.
Is piloncillo necessary, or can I use regular brown sugar?
Piloncillo adds an authentic, deep molasses flavor critical to traditional capirotada. However, dark brown sugar can be used as a substitute with decent results if piloncillo is unavailable.
Why do you add cheese to a sweet bread pudding?
The salty, tangy cheese like queso anejo or cotija cuts the sweetness and brings a unique savory contrast that balances the dish. It’s part of what makes capirotada so distinctive and delicious.
Can I make this recipe vegan-friendly?
To make it vegan, replace butter with a plant-based alternative and use a vegan substitute for cheese or omit it. The rest of the ingredients are naturally vegan.
How far ahead can I prepare this dish before serving?
This capirotada can be assembled a few hours ahead and refrigerated before baking. Just bring it to room temperature before you bake it to ensure even cooking and the best texture.
Final Thoughts
This Capirotada with Extra Pecans and Raisins Recipe is a heartfelt dish that blends tradition with warmth and comfort, perfect for sharing with loved ones. Its wonderful combination of textures and flavors is sure to brighten your table and create memories. Go ahead and give it a try—you might just find a new favorite that you’ll come back to again and again.
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Capirotada with Extra Pecans and Raisins Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Description
Capirotada with Extra Pecans and Raisins is a traditional Mexican bread pudding featuring toasted bolillo rolls soaked in a rich, spiced piloncillo syrup, layered with raisins, sliced almonds, and crumbled queso anejo or cotija cheese. This warm, comforting dessert combines sweet and savory flavors with a delightful texture from the crunchy nuts and soft bread, perfect for festive occasions or cozy gatherings.
Ingredients
Bread
- 4 bolillo rolls or a loaf of baguette, sliced into ½ to ¾-inch slices
- 2 tablespoons unsalted butter (for greasing and syrup)
Spices and Syrup
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of kosher salt
- 4 cups water
- 2 cups piloncillo or dark brown sugar
Fillings
- ¼ cup raisins
- ½ cup sliced almonds
- 3 ounces crumbled queso anejo or cotija cheese
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish thoroughly with 2 tablespoons of unsalted butter to prevent sticking and add flavor.
- Toast the Bread: Place a wire rack inside a baking sheet and arrange the bolillo or baguette slices evenly on the rack. Bake for approximately 15 minutes, or until the bread is golden brown and crispy around the edges, which will help the bread hold up under the syrup soaking.
- Lower Oven Temperature: Reduce the oven temperature to 350°F (175°C) to prepare for baking the assembled capirotada.
- Make the Spiced Syrup: In a saucepan, combine 4 cups of water, 2 cups piloncillo (or dark brown sugar), ground cinnamon, cloves, nutmeg, a pinch of kosher salt, and 2 tablespoons of butter. Bring this mixture to a simmer over medium heat and cook for about 10 minutes until the syrup slightly thickens and the flavors meld. Remove from heat to cool slightly.
- Assemble First Layer: In the greased baking dish, layer half of the toasted bread slices evenly. Ladle a generous amount of the warm syrup over the bread, making sure each slice is soaked thoroughly to absorb the flavors.
- Add Nuts, Raisins, and Cheese: Evenly sprinkle half of the raisins, sliced almonds, and crumbled queso anejo or cotija cheese over the soaked bread layer.
- Assemble Second Layer: Add the remaining toasted bread slices on top of the first layer. Follow with the remaining raisins, almonds, and cheese. Pour the remaining syrup evenly over this top layer, again ensuring full soaking.
- Bake the Capirotada: Bake the assembled dish in the oven at 350°F (175°C) for 30 minutes. The capirotada is ready when it is set but still soft when pressed gently.
- Cool and Serve: Allow the capirotada to cool for about 10 minutes before serving. Enjoy warm for the best texture and flavor.
Notes
- Bolillo rolls are traditional Mexican bread rolls; if unavailable, a crusty baguette or French bread works well.
- Piloncillo is unrefined cane sugar common in Mexican cooking; dark brown sugar is a convenient substitute.
- The toasted bread helps prevent sogginess and adds texture to the dessert.
- You can substitute sliced almonds with pecans for added flavor variation.
- Queso anejo or cotija cheese adds a savory contrast; if desired, omit for a milder sweet version.
- Serve the capirotada warm to fully enjoy the syrup’s warmth and melded flavors.
