Capirotada with Pecans and Raisins (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 cups bolillo or French bread, cubed and slightly stale
02 -
1 1/2 cups brown sugar
03 -
1 1/2 cups water
04 -
1 cinnamon stick
05 -
3 cloves
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1/4 teaspoon ground nutmeg
07 -
1/4 teaspoon ground cinnamon
08 -
1 cup shredded cheese (e.g., queso fresco or mild cheddar)
09 -
1 cup raisins (or more to taste)
10 -
1 cup pecans, chopped (or more to taste)
11 -
1/2 cup unsweetened coconut flakes (optional)
12 -
2 tablespoons butter
13 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Preheat your oven to 350°F (175°C).
02 -
In a medium saucepan, combine the brown sugar, water, cinnamon stick, cloves, ground nutmeg, and ground cinnamon. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally, until it thickens into a syrup. Remove the cinnamon stick and cloves, then stir in vanilla extract.
03 -
Grease a 9x13-inch baking dish with butter. Layer half of the bread cubes in the dish. Evenly distribute half of the raisins, pecans, and coconut flakes (if using) over the bread. Drizzle some syrup over the layer, and sprinkle half of the cheese. Repeat with the remaining bread, raisins, pecans, and coconut flakes, then pour the rest of the syrup over the top. Finish with the remaining cheese.
04 -
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and the top is golden and slightly crispy.
05 -
Let the capirotada cool slightly before serving. It can be enjoyed warm or at room temperature.