There’s something heartwarming and festive about gathering your loved ones to enjoy a big dish of Capirotada with Extra Pecans and Raisins. This traditional Mexican bread pudding transforms humble, day-old bread into a lusciously spiced and deeply satisfying dessert, loaded with sweet raisins, crunchy pecans, a hint of coconut, and melty cheese. It’s a celebration of contrast — chewy and crisp, sweet and savory, nutty and soft—with a syrupy richness that brings every bite alive. Whether it’s your first time making this classic or a new twist on an old favorite, Capirotada with Extra Pecans and Raisins is a dish everyone comes back for seconds (and thirds).
Ingredients You’ll Need
The ingredients for Capirotada with Extra Pecans and Raisins are simple, but each one plays a starring role in the final flavor and texture. These pantry staples come together in the most comforting way—bringing warmth, sweetness, and a satisfying crunch to every bite.
- Day-old bolillo or French bread: Slightly stale bread is perfect for soaking up the syrup while keeping its shape.
- Unsalted butter: Brushing each slice gives you that irresistible golden, toasty edge.
- Dark brown sugar or piloncillo: Either adds the caramel-like richness and deep molasses notes that make the syrup so dreamy.
- Water: Forms the base of your spiced syrup, helping it soak into the bread layers beautifully.
- Cinnamon stick: Infuses the dessert with warming, spicy sweetness—absolutely essential.
- Whole cloves: Add an aromatic, subtly spicy undertone that balances out the sweetness perfectly.
- Ground nutmeg: Just a sprinkle brings a cozy, round depth to the flavor profile.
- Vanilla extract: Rounds out the spices with a mellow, creamy essence.
- Salt: Just a pinch, but it lifts and intensifies all of the other flavors.
- Raisins: Their soft, plump sweetness dots each bite with bursts of flavor—essential for Capirotada with Extra Pecans and Raisins.
- Chopped pecans: Toasty and rich, pecans give every spoonful a delightful crunch and nutty flavor.
- Shredded coconut (optional): Coconut adds both sweetness and a bit of chew, making each bite more exciting.
- Shredded or sliced mild cheese: Monterey Jack or queso fresco melts over the top, balancing out the sweetness with subtle savory notes.
How to Make Capirotada with Extra Pecans and Raisins
Step 1: Toast the Bread
Start by preheating your oven to 350°F (175°C). Brush each slice of your day-old bread generously with melted butter, giving it that crave-worthy golden edge. Arrange the slices on a baking sheet and toast them for 8 to 10 minutes, turning halfway through. This toasting step is crucial—it locks in crunch and ensures the bread will hold up when layered with syrup and toppings.
Step 2: Simmer the Sweet Spice Syrup
While the bread toasts, make the aromatic syrup that takes Capirotada with Extra Pecans and Raisins to another level. In a medium saucepan, combine brown sugar (or piloncillo), water, the cinnamon stick, cloves, nutmeg, vanilla, and salt. Let everything gently simmer for about 10 to 12 minutes, stirring occasionally until the sugar melts and the syrup thickens just a bit. Once ready, strain out the whole spices to leave a smooth, intensely flavored liquid.
Step 3: Layer the Ingredients
Grease a 9×13-inch baking dish to prevent sticking (and to make cleanup easier). Begin layering your toasted bread, slightly overlapping each piece to build a sturdy foundation. Sprinkle each layer with a generous scoop of raisins and pecans, and add some shredded coconut if you’re in the mood for extra texture. Pour spiced syrup over each bread layer, letting it soak in and infuse every nook and cranny. Repeat this process until all the ingredients are used up, finishing with a final drizzle of syrup and a scattering of cheese across the top.
Step 4: Bake to Perfection
Cover the dish with foil and bake in your preheated oven for 20 minutes. Then remove the foil and bake uncovered for an additional 10 to 15 minutes. This last blast without the foil gets the cheese bubbly and golden, giving the top a bit of tempting crust. Let the dish rest for about 10 minutes before you scoop out servings—this helps everything set up just right.
How to Serve Capirotada with Extra Pecans and Raisins
Garnishes
Garnish with a handful of extra chopped pecans and a light sprinkle of shredded coconut for a festive finish, or add a dollop of whipped cream for an indulgent twist. A dusting of ground cinnamon or a few additional raisins on top brings color and a little aroma to your masterpiece.
Side Dishes
Capirotada with Extra Pecans and Raisins pairs beautifully with a cup of hot coffee or Mexican hot chocolate. For a brunch spread, serve alongside fresh fruit like orange slices or sliced strawberries to keep things bright and refreshing.
Creative Ways to Present
Portion the bread pudding into individual ramekins for a dinner party, or slice into neat squares and stack with a scoop of vanilla ice cream for a show-stopping dessert plate. You could even drizzle with a touch of caramel sauce for extra flair—everyone will be begging for your recipe.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply let the Capirotada with Extra Pecans and Raisins cool fully before covering the baking dish with foil or transferring portions to airtight containers. Store it in the fridge, where it keeps beautifully for up to 4 days—just waiting for midnight snackers or a sweet breakfast treat.
Freezing
You can freeze portions of Capirotada with Extra Pecans and Raisins for up to 2 months. Wrap individual servings tightly in plastic wrap and then foil, or store in freezer-friendly containers. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, pop a slice in the microwave for a quick treat, or warm the whole baking dish in a 300°F oven until heated through. Add a splash of milk or extra syrup before reheating to keep it moist and fresh-tasting.
FAQs
Can I use another type Dessert
Absolutely! While pecans add a buttery, rich crunch, you can swap them out for walnuts or almonds if you wish. Just keep the pieces roughly chopped for best texture.
Is cheese really necessary in Capirotada with Extra Pecans and Raisins?
That hint of melty cheese might seem unusual, but it adds a subtle savory balance to the sweet, spiced pudding. If you’re not a fan, you can skip it, but it’s a traditional and beloved touch!
Can I use regular white sandwich bread?
If you can’t find bolillo or French bread, a sturdy, slightly stale country loaf or even white sandwich bread will do in a pinch. Avoid extra-soft breads, which can get mushy.
How do I make Capirotada with Extra Pecans and Raisins dairy-free?
Use a plant-based butter substitute and skip the cheese, or try a dairy-free cheese alternative. The rest of the ingredients are naturally dairy-free.
Is it okay to skip the coconut?
Absolutely! The coconut is entirely optional—it adds a bit of tropical flair and chew, but Capirotada with Extra Pecans and Raisins is delicious whether you add it or not.
Final Thoughts
The best part about making Capirotada with Extra Pecans and Raisins is sharing it—the irresistible aroma, the warm hug of flavors, and the tradition that comes with every bite. Whether you’re celebrating with family, welcoming new friends, or just treating yourself to something special, I hope you try this recipe and fall in love with it as much as I have.
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Capirotada with Extra Pecans and Raisins Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Capirotada with Extra Pecans and Raisins is a traditional Mexican bread pudding that is sweet, spiced, and enriched with pecans and raisins. This dessert is a delightful blend of textures and flavors, perfect for satisfying your sweet tooth.
Ingredients
Bread:
- 1 loaf of day-old bolillo or French bread, cut into 1-inch slices
Syrup:
- 2 tablespoons unsalted butter, melted
- 2 cups dark brown sugar or piloncillo, grated
- 2 cups water
- 1 cinnamon stick
- 3 whole cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Filling:
- 1/2 cup raisins
- 1 cup chopped pecans
- 1/2 cup shredded coconut (optional)
- 1/2 cup shredded or sliced mild cheese (such as Monterey Jack or queso fresco)
Instructions
- Preheat and Toast: Preheat the oven to 350°F (175°C). Butter and toast the bread slices until golden and crisp.
- Prepare Syrup: In a saucepan, combine sugar, water, spices, and vanilla. Simmer until thickened.
- Layer and Bake: Grease a baking dish. Layer bread, raisins, pecans, and coconut. Pour syrup over each layer. Bake covered, then uncovered until golden.
- Rest and Serve: Let the capirotada rest before serving warm or at room temperature.
Notes
- You can prepare this dessert a day ahead and reheat in the oven.
- Enhance with sliced bananas or apples for added fruitiness.
- Dark brown sugar can be used instead of piloncillo.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
