Capirotada with Extra Pecans and Raisins – A Sweet Mexican Tradition
If you’ve ever wanted a dessert that’s cozy, rich, and steeped in tradition, look no further than Capirotada. This classic Mexican bread pudding is especially popular during Lent, but it’s delicious enough to enjoy any time of year.
Made with layers of toasted bread, sweet piloncillo syrup, gooey cheese, dried fruit, and nuts, capirotada is the ultimate balance of sweet, savory, and crunchy textures. In this version, we’ve amped things up with extra pecans and raisins for added nuttiness and natural sweetness—because let’s be honest, you can never have too many!
Why You’ll Love This Capirotada Recipe ❤️
- Rich and comforting – a warm, syrup-soaked bread pudding with melty cheese.
- Full of tradition – a recipe passed down through generations in Mexican kitchens.
- Customizable – adjust the nuts, add coconut flakes, or switch up the cheese.
- Perfect for gatherings – serves a crowd and always sparks conversation.
Ingredients 🛒
Wet Ingredients
- 1 piloncillo (Mexican brown sugar cone)
- 1 cinnamon stick
- 1 tablespoon vanilla extract
- 4 tablespoons brown sugar
- 2 cups water
Dry Ingredients
- 1 loaf French bread (cut into slices and toasted)
- Mozzarella cheese (for a gooey, mild layer)
- Mild cheddar cheese (adds a touch of sharpness)
- Coconut flakes (optional, for tropical flavor)
- Raisins (because more is better!)
- Walnuts (for crunch)
- Pecans (extra, for that nutty goodness)
Step-by-Step Instructions 👩🍳
1️⃣ Make the Piloncillo Syrup
- In a medium saucepan, combine piloncillo, cinnamon stick, vanilla, brown sugar, and 2 cups water.
- Bring to a boil over medium heat, stirring until the piloncillo melts.
- Simmer until the syrup slightly thickens, then remove from heat.
2️⃣ Layer the Capirotada
- Preheat oven to 350°F (175°C).
- In a large baking dish, arrange a layer of toasted French bread slices.
- Sprinkle with mozzarella, cheddar, coconut flakes (if using), raisins, walnuts, and pecans.
- Repeat layering until all ingredients are used, finishing with extra pecans and raisins on top.
3️⃣ Add the Syrup
- Slowly pour the warm syrup evenly over the bread layers.
- Let it sit a few minutes so the bread fully soaks up the sweet, spiced syrup.
4️⃣ Bake
- Cover with foil and bake for 20 minutes, or until the cheese is melted and the syrup is bubbling.
- Remove from oven, cool slightly, and serve warm.
Tips & Variations 🌟
- Bread matters: Use day-old French bread, bolillo, or even brioche for the best texture.
- Make it tropical: Add dried pineapple or sweetened coconut flakes.
- Cheese swap: Try queso fresco or Monterey Jack if you prefer a milder cheese.
- Richer syrup: Add a splash of orange juice or cloves for extra depth.
Serving Suggestions 🍴
- Serve warm with a drizzle of cream or a scoop of vanilla ice cream.
- Dust with cinnamon sugar before serving for extra flavor.
- Enjoy alongside a cup of café de olla or Mexican hot chocolate.
Storage & Reheating 🥡
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 325°F until warmed through or microwave individual slices for 30–45 seconds.
✨ This Capirotada with Extra Pecans and Raisins is more than a dessert—it’s a bite of history, tradition, and comfort all in one. Whether you’re enjoying it during Lent or serving it at a family gathering, this recipe is guaranteed to bring warmth and smiles to your table.