Capirotada (Mexican Bread Pudding) – Extra Pecans and Raisins

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, combine the water, piloncillo or brown sugar, cinnamon stick, and cloves. Bring to a simmer over medium heat and cook for about 10 minutes, stirring occasionally, until the sugar dissolves and the syrup thickens slightly. Remove the cinnamon stick and cloves and set the syrup aside.
3. Grease a baking dish with butter or cooking spray. Arrange a layer of toasted bread slices on the bottom of the dish.
4. Drizzle some melted butter evenly over the bread.
5. Sprinkle a generous layer of raisins, pecans, and shredded cheese over the bread.
6. Repeat the layers of bread, butter, raisins, pecans, and cheese until all ingredients are used.
7. Slowly pour the warm syrup over the layered bread mixture, allowing it to soak into the bread evenly.
8. Bake for 30–40 minutes, or until the pudding is bubbly and the top becomes lightly golden.
9. Remove from the oven and allow the capirotada to rest for about 10 minutes before serving so the layers can set.

Variations

• Add slices of ripe banana between the layers for a naturally sweet and soft texture.
• Sprinkle shredded coconut for a subtle tropical flavor.
• Include prunes for a deeper traditional sweetness often found in classic capirotada.
• Add roasted peanuts along with pecans for extra crunch and nuttiness.
• Drizzle a little sweetened condensed milk on top before serving for a richer dessert.

Tips

• Toast the bread slices before assembling the dish so they absorb the syrup without becoming overly soggy.
• Lightly toast the pecans in a dry skillet for a few minutes to enhance their flavor and aroma.
• Pour the syrup slowly over the layers to ensure the bread absorbs it evenly.
• Allow the dessert to rest for about 10 minutes after baking so the layers set properly before serving.