If you’re craving a comforting, sweet, and hearty treat that feels like a warm hug on a plate, the Capirotada with Extra Pecans and Raisins Recipe is exactly what you need. This traditional Mexican bread pudding combines layers of toasted bread soaked in a rich, spiced piloncillo syrup, generously studded with pecans and plump raisins, and topped with salty, crumbly queso anejo. Each bite is a beautiful marriage of textures and flavors that work together to make this dessert unforgettable. Whether it’s for a festive occasion or a cozy family gathering, this recipe will quickly become one of your all-time favorites.
Ingredients You’ll Need
The magic of this Capirotada lies in its simple, honest ingredients that each add their own special touch. From the crispy toasted bread that acts as the base, to the aromatic spices that fill your kitchen with warmth, every element plays a key role in creating this delightful dish.
- 4 bolillo rolls or a loaf of baguette, sliced into ½ to ¾-inch slices: Choose day-old bread for the best texture and sturdiness when soaking up syrup.
- 2 tablespoons unsalted butter: Used for both greasing the dish and enriching the syrup for a silky finish.
- 1½ teaspoons ground cinnamon: This classic spice brings sweetness and warmth that’s essential to capirotada’s character.
- ¼ teaspoon ground nutmeg: Adds a subtle earthy depth to the spiced syrup.
- ¼ teaspoon ground cloves: Just a pinch to spark an aromatic complexity that makes the dish stand out.
- Pinch of kosher salt: Balances the sweetness and highlights the layers of flavor.
- 4 cups water: The base for your syrup, ensuring bread absorbs just the right amount.
- 2 cups piloncillo or dark brown sugar: The heart of the syrup with rich molasses notes that give capirotada its signature taste.
- ¼ cup raisins: Plump and sweet, they provide bursts of juiciness throughout the pudding.
- ½ cup sliced almonds: For additional crunch and a mild nutty flavor, elevating the texture contrast.
- 3 ounces crumbled queso anejo or cotija cheese: The salty, tangy cheese that perfectly counters the sweet syrup.
How to Make Capirotada with Extra Pecans and Raisins Recipe
Step 1: Get the Oven Ready and Toast the Bread
Start by preheating your oven to 400°F (200°C). Grease an 8-inch square baking dish generously with 2 tablespoons of butter to prevent sticking and add flavor. Then, place a wire rack over a baking sheet and arrange your bread slices evenly. Toast these in the oven for about 15 minutes until they’re golden and crisp around the edges. This step is crucial because it gives the bread structure so it won’t turn into mush once soaked.
Step 2: Prepare the Spiced Syrup
Lower the oven temperature to 350°F (175°C) now. While the oven cools, combine 4 cups of water, 2 cups piloncillo or dark brown sugar, cinnamon, cloves, nutmeg, a pinch of kosher salt, and 2 tablespoons of butter in a saucepan. Bring it to a gentle simmer and let it cook for around 10 minutes, stirring occasionally until the syrup thickens ever so slightly. This syrup is the soul of the dish, enveloping each bread slice with sweet, warm notes.
Step 3: Build the Layers
Start assembling by layering half of the toasted bread slices at the bottom of your prepared dish. Ladle some of the syrup over these slices, allowing the bread to soak thoroughly but not become soggy. Next, sprinkle half of your raisins, sliced almonds, and crumbled queso anejo evenly across this layer. The contrast here — soft bread, sweet fruit, crunchy nuts, and salty cheese — is utterly divine.
Step 4: Repeat for the Second Layer and Finish Soaking
Top the first layer with the remaining bread slices, followed by the rest of the raisins, almonds, and cheese. Pour the remainder of the syrup generously over the top, ensuring every crumb has a chance to absorb that luscious spiced sweetness. Every bite should feel indulgent yet comforting.
Step 5: Bake to Perfection
Pop your layered dish into the oven and bake for 30 minutes. The capirotada should be set but still tender enough to gently press with a finger. Once done, let it cool for about 10 minutes. Served warm, it fills the air with the irresistible scent of spices and buttery sweetness.
How to Serve Capirotada with Extra Pecans and Raisins Recipe
Garnishes
For an extra special presentation, sprinkle a bit more crumbled queso anejo on top just before serving, adding a fresh salty bite that complements the syrup-soaked bread beautifully. You can also add a handful of toasted pecans for extra crunch and nuttiness that will really enhance the texture.
Side Dishes
This capirotada shines on its own but pairs wonderfully with a dollop of freshly whipped cream or a scoop of cinnamon-spiced vanilla ice cream for added creaminess. For brunch, serve alongside fresh fruit like sliced mango or berries to brighten the plate with a fresh, tangy counterbalance.
Creative Ways to Present
Try serving your capirotada in individual ramekins for elegant portions that look impressive and make sharing easier. Alternatively, layer it in a glass trifle dish to showcase the beautiful strata of bread, nuts, raisins, and cheese. A dusting of extra cinnamon on top before serving adds a pretty finishing touch that also boosts the aroma.
Make Ahead and Storage
Storing Leftovers
This Capirotada with Extra Pecans and Raisins Recipe keeps beautifully in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or transfer to an airtight container to maintain moisture and prevent other fridge odors from sneaking in.
Freezing
If you want to save some for later, freeze the capirotada by wrapping it well in plastic wrap followed by aluminum foil. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place a portion in an oven-safe dish and warm at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual servings, but the oven method helps retain the delightful texture of the toasted bread and nuts.
FAQs
Can I use other types of bread besides bolillo or baguette?
Absolutely! You can experiment with sturdy breads like French bread or even challah for a slightly different texture. Just make sure the bread is firm enough to hold up when soaked in syrup.
What can I substitute for piloncillo if I can’t find it?
If piloncillo is unavailable, dark brown sugar is a great substitute that maintains the rich molasses flavor vital to capirotada.
Is it okay to use other nuts instead of almonds?
Yes, feel free to swap almonds with pecans, walnuts, or even a mix of your favorite nuts. Each nut will add its own lovely flavor and crunch to the dish.
Can I make this dessert vegan?
To make it vegan, substitute butter with coconut oil or vegan butter, and omit the cheese or use a plant-based alternative. The overall essence and comfort of the dish will remain delicious.
How spicy is this recipe? Can I adjust the spices?
This recipe leans towards warm, aromatic spices rather than heat. You can easily adjust the amounts of cinnamon, nutmeg, and cloves to suit your preferences or dietary needs.
Final Thoughts
There’s something truly special about gathering around a warm dish of Capirotada with Extra Pecans and Raisins Recipe — it’s a celebration of tradition, flavor, and comforting textures all in one. I hope you’ll give this recipe a try and experience the joy it brings as much as I do. It’s perfect for sharing with loved ones or savoring by yourself on a cozy afternoon.
Print
Capirotada with Extra Pecans and Raisins Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Description
This traditional Mexican Capirotada recipe features toasted bolillo bread soaked in a rich piloncillo syrup infused with warm spices like cinnamon, nutmeg, and cloves. Enhanced with extra pecans, raisins, sliced almonds, and crumbled queso anejo or cotija cheese, this comforting baked dessert balances sweet and savory flavors for a delightful treat perfect for gatherings or holiday celebrations.
Ingredients
For the Bread
- 4 bolillo rolls or a loaf of baguette, sliced into ½ to ¾-inch slices
- 2 tablespoons unsalted butter (for greasing and toasting)
For the 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
- 2 tablespoons unsalted butter (added to syrup)
For the Toppings
- ¼ cup raisins
- ½ cup sliced almonds
- 3 ounces crumbled queso anejo or cotija cheese
Instructions
- Preheat and Prepare Baking Dish: 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 richness.
- Toast the Bread: Place a wire rack onto a baking sheet and arrange the bolillo or baguette slices in a single layer on the rack. Bake for about 15 minutes until the bread is golden brown and crispy around the edges. This step ensures the bread holds its texture when soaked with syrup.
- Reduce Oven Temperature: Lower the oven heat to 350°F (175°C) to prepare for baking the assembled capirotada.
- 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. Heat over medium heat and bring to a gentle simmer. Cook for about 10 minutes until the syrup thickens slightly. Remove from heat to cool slightly.
- First Layer Assembly: Layer half of the toasted bread slices evenly in the greased baking dish. Generously ladle some of the warm syrup over the bread, making sure each slice is soaked well to absorb the flavors.
- Add Raisins, Nuts, and Cheese: Sprinkle half of the raisins, sliced almonds, and crumbled queso anejo or cotija cheese evenly over the bread layer for balanced texture and flavor.
- Second Layer Assembly: Add the remaining bread slices on top of the first layer. Follow by sprinkling the rest of the raisins, almonds, and cheese over this top layer. Pour the remaining syrup over everything ensuring the entire dish is well soaked.
- Bake the Capirotada: Place the baking dish in the oven and bake at 350°F (175°C) for about 30 minutes. The capirotada should be set, holding its shape, yet still soft and moist when pressed gently.
- Cool and Serve: Remove from the oven and allow the capirotada to cool for 10 minutes. Serve warm to enjoy the full depth of flavor and comforting texture.
Notes
- Bolillo rolls are traditional for this recipe, but a baguette can be used as an alternative.
- Using piloncillo gives a deeper, authentic flavor, but dark brown sugar works well too.
- You can substitute sliced pecans instead of or in addition to almonds for extra crunch.
- Queso anejo or cotija cheese adds a savory contrast; if unavailable, feta cheese can be a substitute.
- Ensure the bread is toasted well to prevent soaking into a mushy consistency.
- Enjoy this dessert warm; it can be refrigerated and gently reheated for next-day enjoyment.
