Capirotada (Mexican Bread Pudding) – Extra Pecans & Raisins

by

Introduction

Capirotada is a traditional Mexican bread pudding made with layers of bread, cheese, and a spiced syrup. This comforting dessert is often enjoyed during Lent but is perfect for any occasion. This version includes extra pecans and raisins for a richer, more indulgent flavor.

Ingredients

For the Bread Pudding

  • 6 cups bolillo or French bread, cubed and slightly stale

  • 1 cup shredded cheese (queso fresco or mild cheddar)

  • 1 cup raisins (or more to taste)

  • 1 cup pecans, chopped (or more to taste)

  • ½ cup unsweetened coconut flakes (optional)

  • 2 tablespoons butter

For the Syrup

  • 1 ½ cups brown sugar

  • 1 ½ cups water

  • 1 cinnamon stick

  • 3 cloves

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cinnamon

  • ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Syrup

  1. In a saucepan over medium heat, combine the brown sugar, water, cinnamon stick, cloves, nutmeg, and ground cinnamon.

  2. Stir and bring to a gentle boil, then reduce the heat and simmer for about 10 minutes until slightly thickened.

  3. Remove from heat and stir in the vanilla extract. Strain out the cinnamon stick and cloves.

Step 2: Toast the Bread

  1. Preheat the oven to 350°F (175°C).

  2. Spread the bread cubes on a baking sheet and toast for 10 minutes until slightly crispy.

Step 3: Assemble the Capirotada

  1. Grease a baking dish with butter.

  2. Arrange half of the toasted bread in an even layer.

  3. Sprinkle with half of the shredded cheese, raisins, pecans, and coconut flakes (if using).

  4. Repeat with another layer of bread, cheese, raisins, pecans, and coconut.

Step 4: Pour the Syrup

  1. Slowly pour the warm syrup over the layered bread mixture, ensuring it soaks evenly.

  2. Let it sit for 10 minutes so the bread absorbs the syrup.

Step 5: Bake

  1. Cover with foil and bake for 25 minutes.

  2. Remove the foil and bake for an additional 10–15 minutes until the top is golden and slightly crisp.

Step 6: Serve

Let the capirotada cool slightly before serving. Enjoy warm as is or with a scoop of vanilla ice cream.

Storage and Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.

  • Reheating: Warm in the oven at 300°F (150°C) for 10 minutes or microwave for 30 seconds.

Final Thoughts

This extra-pecan-and-raisin capirotada is a delicious, nostalgic treat with layers of flavor and texture. Whether for a family gathering or a special dessert, it’s a comforting dish that brings tradition to the table.

Leave a Comment