Capirotada with Extra Pecans and Raisins

Capirotada with Extra Pecans and Raisins recipe for you. Capirotada is a traditional Mexican bread pudding, often enjoyed during Lent, but it’s great any time of year!

Capirotada with Extra Pecans and Raisins

Ingredients:

• For the bread:

  • 8 cups bolillo or French bread, cut into 1-inch cubes (day-old bread works best)

  • 1/4 cup butter (for toasting the bread)

• For the syrup:

  • 3 cups water

  • 1 1/2 cups piloncillo (or substitute with dark brown sugar)

  • 2 cinnamon sticks

  • 3 whole cloves

  • 1/2 cup orange juice (freshly squeezed preferred)

  • 1 teaspoon vanilla extract

• For the mix-ins:

  • 1 1/2 cups pecans, toasted and chopped (feel free to add more for extra pecans!)

  • 1 cup raisins (you can soak them in warm water or orange juice for 10 minutes to plump)

  • 1 cup shredded Mexican cheese like Queso Fresco or Oaxaca (optional but traditional)

  • 1 cup shredded mild white cheese (like Monterey Jack) (optional)

• Optional toppings:

  • Additional pecans

  • Grated cheese

Instructions:

1. Toast the bread:

   • Preheat your oven to 350°F (175°C).

   • Toss bread cubes with melted butter, spread on a baking sheet, and toast for about 10-15 minutes until golden and slightly crisp. Set aside.

2. Make the syrup:

   • In a medium saucepan, combine water, piloncillo (or brown sugar), cinnamon sticks, and cloves.

   • Bring to a boil, then reduce heat and simmer for 10-15 minutes until the piloncillo dissolves and the syrup thickens slightly.

   • Stir in orange juice and vanilla extract.

   • Remove cinnamon sticks and cloves before using.

3. Assemble the Capirotada:

   • Lightly butter a 9×13-inch baking dish.

   • Spread a layer of toasted bread cubes at the bottom.

   • Sprinkle a generous amount of pecans, raisins, and cheese (if using).

   • Repeat layers until all ingredients are used, ending with a layer of bread topped with pecans and raisins.

4. Pour syrup over the layers:

   • Slowly pour the warm syrup over the assembled layers, making sure to moisten all the bread.

   • Press down gently to compact everything.

5. Bake:

   • Cover with foil and bake for 30 minutes.

   • Remove foil and bake for an additional 15 minutes to let the top crisp slightly.

6. Serve:

   • Let cool for a few minutes before serving.

   • Optionally, top with more pecans and cheese for garnish.

   • Serve warm or at room temperature.