Capirotada is a yummy Mexican bread pudding loaded with sweet raisins and crunchy pecans. It’s a warm and cozy dessert that’s perfect for sharing with family and friends!
I love how each bite is like a hug from grandma—so comforting! Plus, the extra pecans give it that nice crunch. Serve it warm, and everyone will ask for seconds! 😋
Key Ingredients & Substitutions
Bread: Bolillo or Italian bread is perfect for capirotada due to its texture, soak well, and give a tasty base. If those aren’t available, try any crusty bread like French or sourdough.
Pecans: While pecans add a lovely crunch and nutty flavor, walnuts or almonds can be great alternatives if you’re looking for something different!
Raisins: Raisins provide sweetness. You can swap them for dried cranberries or chopped dates for a twist. I personally enjoy mixing different dried fruits to change up the flavors!
Cheese: Adding cheese on top is optional. I like using Monterey Jack for its meltiness. However, cheddar or mozzarella will also work well if you prefer a sharper flavor.
How Do You Prevent Eggs from Curdling When Mixing?
Mixing eggs with a hot liquid can be tricky since they curdle quickly. To keep this from happening, take your time! First, let the sugar mixture cool down slightly before combining it with the eggs.
- Whisk the eggs and milk together in a bowl.
- Slowly pour the warm sugar mixture into the egg mix, whisking steadily. This gradual process helps temper the eggs and prevents curdling.
This technique not only ensures a smooth custard-like filling, but also helps your capirotada come out perfectly creamy and delicious!
How to Make Capirotada with Extra Pecans and Raisins
Ingredients You’ll Need:
For the Capirotada:
- 4 cups of bolillo or Italian bread, cut into cubes
- 1 cup of pecans, chopped (plus extra for topping)
- 1 cup of raisins (plus extra for topping)
- 1 cup of sugar
- 1 cup of brown sugar
- 2 cups of water
- 1 stick (1/2 cup) of unsalted butter
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of vanilla extract
- 4 large eggs
- 1/2 cup of milk
Optional Toppings:
- Extra chopped pecans
- Extra raisins
- Shredded cheese (such as Monterey Jack or cheddar) for topping
How Much Time Will You Need?
This delightful Capirotada takes about 15 minutes to prepare and then around 40-45 minutes to bake in the oven. You’ll spend a little time mixing the ingredients, but once it’s in the oven, you can relax until it’s golden brown and ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is essential so your capirotada bakes evenly!
2. Make the Sugar Mixture:
In a medium saucepan, combine the water, sugar, brown sugar, cinnamon, cloves, and unsalted butter. Heat the mixture on the stove over medium-high heat, bringing it to a boil while stirring. Keep stirring until all the sugars dissolve. Once boiling, remove it from the heat and stir in the vanilla extract. Let it cool slightly while you prepare the next steps.
3. Prepare the Egg Mixture:
In a large bowl, crack the 4 eggs and add the 1/2 cup of milk. Whisk them together until well blended. Now, gradually pour the cooled sugar mixture into the egg mixture while whisking continuously. This will help prevent the eggs from scrambling!
4. Layer the Capirotada:
Take a greased 9×13-inch baking dish and start layering your ingredients. First, spread half of the bread cubes evenly across the bottom. Next, add half of the raisins and half of the chopped pecans on top of the bread. Pour half of your egg and sugar mixture over this layer.
5. Repeat the Layers:
Now, repeat the process with the remaining bread, raisins, and pecans. Finish by pouring the remaining egg and sugar mixture over the top. This will ensure every bite is deliciously sweet!
6. Add Extra Toppings:
If you’d like, sprinkle extra pecans, raisins, and shredded cheese on top of your dish to enhance the flavor and give it a lovely golden finish once baked.
7. Bake:
Place your baking dish in the preheated oven and bake for about 40-45 minutes. It’s done when the top is golden brown and a knife inserted in the center comes out clean. Keep an eye on it so it doesn’t overbake!
8. Cool and Serve:
Once done, let your capirotada cool for a few minutes. Then, it’s ready to enjoy! Serve it warm as a decadent dessert or as a sweeter breakfast dish. Enjoy every delicious bite!
Can I Use Different Types of Bread?
Yes, you can use other types of bread if you don’t have bolillo or Italian bread! Just ensure the bread is sturdy enough to hold up in the mixture, like French bread or sourdough. If the bread is fresh, you might want to dry it out a bit by toasting the cubes lightly in the oven to help absorb the liquid better.
Can I Substitute the Pecans or Raisins?
Absolutely! Feel free to swap the pecans for walnuts or almonds if you prefer. For the raisins, you can substitute with dried cranberries, apricots, or even chocolate chips for a different flavor profile. Just remember to keep the total volume of nuts and fruits similar for the best texture.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave individual portions for a quick treat!
Can I Make Capirotada Ahead of Time?
Yes, you can prepare the layers in advance! Assemble the dish without baking, cover it tightly, and store it in the refrigerator for up to 24 hours. When you’re ready to enjoy it, just pop it in the oven as directed, adding a few extra minutes to the baking time if it’s cold from the fridge.
