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
Scale
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
