Capirotada with Extra Raisins and Pecans

I am honest; I love capirotada. The first time I made it and kept my expectations low, it was a bread pudding with sweet flavors, but wow, I was blown away by what-might-have-been flavors. That is, warm, toasty bread up to its ears soaking in spiced syrup with layers of cheese (yes, cheese!), dried fruit, and crunchy nuts. Cozy. Nostalgic. Really addictive. For me, it is perfect- some extra raisins and pecans do the trick-raisin gives that plump chewy sweetness, and pecans provide that nutty crunch that balances all the softness of the bread.

What is Capirotada?

This extension is all about “abundance”. Capirotada is a cobbler-pudding classic served across Mexico, preferably during times of abstinence or fasting. It is a bread pudding- a little more intensive in preparation, since toasted slices of bread are layered with cheese, nuts, dried fruit, and a moist concoction of syrup brightened with cinnamon and clove. It is almost comforting and celebratory at the same time.

Why This Recipe is Special

Every extra raisin adds really sweet, plump chew to every bite. Pecans provide that buttery crunch, leaving one wanting to fork just one more mouthful. This is a cross-generational recipe- an embodiment of all things you can put your own spin on today.

Why You’ll Love This Recipe

Here’s why I think you’ll want to make capirotada with extra raisins and pecans:

• The unbeatable flavor combination which sweet syrup, chewy raisins, nutty pecans, salty cheese, and toasted bread all bake together.
• Comfort food of heritage-More than a dessert; it’s a tradition that tells a story.
• It’s flexible and forgiving- Don’t bother layering it just right, it always comes out beautifully.
• Make-ahead friendly tastes even better the next day, so you can prep ahead for gatherings.
• Customizable-Change out other nuts, add extra dried fruit, or try new breads.

Tools You’ll Need

Don’t worry—you don’t need fancy equipment. Here’s what helps:

• Large baking dish (9×13 inch / +23×33 cm) – Where all the layering magic happens.
• Medium saucepan- to simmer the spiced syrup.
• Wooden spoon or silicone spatula for stirring without scratching your pan.
• Sharp knife & cutting board-preparing your bread & chopping pecans.
• Measuring cups and spoons (or kitchen scale)- so don’t guess.
• Aluminum foil-to keep the top from burning before the center set.

Ingredients (US & Metric)

Here’s what you’ll need for a 9×13 dish (about 10 servings):

• 1 loaf bolillo bread or French bread (about 1 lb / 450 g), sliced and toasted
• 2 cups (300 g) raisins (go heavy here, trust me!)
• 1 ½ cups (150 g) pecans, roughly chopped
• 2 cups (225 g) shredded cheese (queso fresco, Monterey Jack, or mild cheddar work well)
• 3 medium cinnamon sticks
• 5 whole cloves
• 1 cone piloncillo (about 8 oz / 225 g), chopped (or substitute 1 cup / 200 g brown sugar + ¼ cup molasses)
• 4 cups (950 ml) water
• ½ cup (120 ml) milk
• 2 tablespoons unsalted butter (28 g), for greasing and flavor

Step-by-Step Instructions

1. Toast the bread
2. Slice your bolillo or French bread and toast the pieces in the oven until golden and crisp. This keeps the bread from getting soggy. I like mine a little crunchy on the edges—it holds up better in the syrup.
3. The first ingredient to prepare for this recipe is the syrup: Combine the water, piloncillo, cinnamon sticks, and cloves in a medium saucepan. Heat gently, stirring until the piloncillo dissolves in the water and creates a deep-colored syrup. Simmer for about 10 minutes, then strain out the spices.
4. Greasing the Dish
5. Apply butter to the bottom and sides of the baking dish. This step not only prevents sticking but also gives flavors.
6. Starting Off The Layering…
7. After buttering, the first layer must be made of bread slices, followed by raisins, pecans, and cheese on top. The syrup should be ladled over the top to help soak the bread, but not too heavily, because this is the first layer.
8. Repeat
9. All ingredients will be in play now: Bread, raisins, pecans, cheese, and syrup reserved. A final drizzle of syrup will assure the bread is moist at the end.
10. Bake
11. Cover it with foil and bake for 25 minutes in an oven preheated to 350 °F (175 °C). Uncover it and continue cooking for another 10 -15 minutes until the top is bubbly and golden brown.
12. Let it Rest Before Serving.
13. Let it sit for at least 15 minutes before digging in. This allows the flavors to settle a bit and makes cutting neat squares easier.

Serving Ideas

• Serve warm, with a scoop of vanilla ice cream on the side for contrast.
• Refrigerate leftovers and enjoy the enhanced rich flavor the following day.
• Pair with strong coffee or café de olla for the ultimate experience.

Variations and Customizations

• Swap pecans for almonds, walnuts, or even peanuts for a different crunch.
• Add dried cranberries or chopped apricots along with raisins for variety.
• Drizzle sweetened condensed milk over the top before baking for extra richness.
• Use brioche bread for a softer, more indulgent version.

Storage & Make-Ahead

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Reheat covered in the oven.
• Make-ahead: Assemble the dish, cover, and refrigerate overnight. Bake the next day when ready.

Pro Tips & Mistakes to Avoid

Think of this as me slipping you my little secrets:

• Toast your bread well—soft bread turns to mush.
• Don’t skip straining the syrup; whole cloves in a bite are not pleasant.
• Go generous with the syrup, but don’t flood—balance is key.
• If using salty cheese, taste before adding extra salt to the syrup.
• Let it rest after baking so it slices beautifully and doesn’t fall apart.

Recipe Details

• Yield: About 10 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Nutrition (per serving, approx.):

• Calories: 380
• Carbohydrates: 56 g
• Protein: 8 g
• Fat: 15 g
• Fiber: 4 g
• Sugar: 32 g

Final Thoughts

Making capirotada with extra raisins and pecans is like giving an old tradition some upgrade. It is sweet, nutty, and full of textures that stay intriguing with every mouthful. I promise- the moment you taste it, it will make you want to create it more than just during Lent.

If you try this recipe, I’d love to hear how it turned out for you. Did you stick with raisins and pecans, or did you put your own twist on it? Share your version with me—I can’t wait to see what you create!

Capirotada with Extra Raisins and Pecans