Capirotada – A Sweet Mexican Bread Pudding with Extra Pecans and Raisins That Brings Back Warm Memories!
This traditional dessert isn’t just a treat—it’s a rich, comforting bite of history. Loaded with toasted bread, sweet syrup, and a generous handful of pecans and raisins, Capirotada is like a warm hug from grandma’s kitchen!
Every time I make Capirotada, I think of my grandmother layering slices of bolillo bread, sprinkling raisins with a smile, and always saying, “Don’t be shy with the pecans!” It’s one of those desserts that tells a story with every spoonful—perfect for Lent, but we love it year-round.
Ingredients:
- 5 bolillo rolls or French bread, sliced and slightly dried
- 1 1/2 cups piloncillo (or brown sugar)
- 1 1/2 cups water
- 1 cinnamon stick
- 2 cloves
- 1/2 cup butter
- 1 1/2 cups shredded cheese (cheddar or queso fresco)
- 1 cup raisins (or more if you love them!)
- 1 1/2 cups chopped pecans
- Optional: shredded coconut, banana slices, or nuts of your choice
Instructions:
- Preheat oven to 350°F (175°C). Grease a baking dish and set aside.
- In a saucepan, combine piloncillo, water, cinnamon, and cloves. Simmer until thick syrup forms, about 10–15 minutes. Strain out spices.
- Lightly toast bread slices in a skillet with a bit of butter or bake until golden.
- In the baking dish, layer toasted bread, sprinkle raisins, pecans, and cheese. Repeat layers.
- Slowly pour syrup over the layers, pressing gently to help it soak in.
- Cover with foil and bake for 30 minutes. Uncover and bake 10–15 more minutes until bubbly and golden.
- Let it cool slightly before serving—best enjoyed warm!
Nutrition Facts (Per Serving – Approximate)
| Calories | 330 kcal |
| Fat | 15 g |
| Carbohydrates | 45 g |
| Protein | 7 g |
| Sugar | 25 g |
| Sodium | 150 mg |
Printable Recipe Summary
| Capirotada with Extra Pecans & Raisins | |
|---|---|
| Ingredients | Bolillo, piloncillo, cinnamon, cloves, raisins, pecans, cheese, butter |
| Instructions | Make syrup, toast bread, layer all ingredients, pour syrup, bake and enjoy |
FAQs
Q: What type of bread is best for Capirotada?
Day-old bolillo or French bread works best. It soaks up syrup without getting too mushy.
Q: Can I make it ahead?
Yes! You can prepare it a day ahead and reheat. The flavors deepen overnight.
Q: What kind of cheese should I use?
Mild cheddar or queso fresco are traditional, but feel free to experiment with what you like.
Q: Can I skip the raisins or use different nuts?
Absolutely. Dried cranberries, walnuts, or even chopped dates work beautifully in place of raisins or pecans.
