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
Scale
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.
