A traditional Mexican bread pudding, often served during Lent and Easter, this version is enriched with extra pecans and raisins for a deliciously sweet and nutty flavor.
Ingredients:
For the Bread & Layers:
- 1 large bolillo (or French bread), sliced and lightly toasted
- 1 cup pecans, roughly chopped
- 1 cup raisins
- 1 ½ cups shredded cheese (Monterey Jack, Cheddar, or Mexican blend)
- ½ cup butter, melted
For the Piloncillo Syrup:
- 2 cups water
- 8 oz piloncillo (or substitute with 1 cup dark brown sugar + 1 tbsp molasses)
- 2 cinnamon sticks
- 4 whole cloves
- 1 tsp vanilla extract
Optional Add-ins:
- ½ cup shredded coconut
- 1 apple, diced
- ½ tsp ground cinnamon (for extra spice)
Instructions:
1. Prepare the Syrup:
In a saucepan, combine water, piloncillo, cinnamon sticks, and cloves. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened. Remove from heat, discard cloves and cinnamon sticks, and stir in vanilla extract.
2. Assemble the Capirotada:
Preheat oven to 350°F (175°C). Brush a baking dish with melted butter. Layer toasted bread slices at the bottom. Sprinkle with raisins, pecans, and cheese. Drizzle with syrup and melted butter. Repeat layers until all ingredients are used, finishing with cheese on top.
3. Bake:
Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes until golden and bubbly.
4. Serve:
Let it rest for 10 minutes before serving. Enjoy warm or at room temperature!
Variations & Tips:
✅ No Piloncillo? Use brown sugar + molasses for a similar taste.
✅ Make it richer with drizzled condensed milk before serving.
✅ Add fruit like bananas or apples for extra sweetness.
Would you like a lighter version or a different twist on this recipe? Let me know! 😊