Capirotada with Extra Pecans and Raisins

Here’s a traditional Mexican Capirotada recipe with extra pecans and raisins, written in full detail. Capirotada is a beloved dessert, especially served during Lent, but it’s delicious any time of year. This version enhances the richness by doubling up on the pecans and raisins for extra texture and sweetness.

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🌟 Capirotada with Extra Pecans and Raisins — Full Recipe

🍞 Ingredients:

For the base:

• 1 loaf of bolillo bread (or French bread), about 4–5 cups, sliced and dried (see note)

• 3 tablespoons butter (for toasting bread)

For the syrup:

• 2 cups water

• 1½ cups piloncillo (or 1½ cups packed dark brown sugar)

• 2 cinnamon sticks

• 4 whole cloves

• 1 teaspoon vanilla extract

• 1/8 teaspoon salt

For the layers:

• 1½ cups shredded cheddar cheese (or Monterey Jack, or a mix)

• 1½ cups raisins (extra amount)

• 1½ cups chopped pecans (extra amount)

• ¾ cup dried fruit (optional) — such as apricots, prunes, or dried pineapple

• ½ cup sweetened coconut flakes (optional)

• ½ cup sliced bananas (optional, fresh right before baking)

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🔪 Preparation Steps:

Step 1: Dry or Toast the Bread

• If the bread is fresh, slice it into ½-inch thick rounds and lay them out on a baking sheet.

• Let it air dry overnight, or bake in a 250°F (120°C) oven for about 15–20 minutes, flipping halfway, until dry but not burned.

• For richer flavor, melt butter in a skillet and lightly toast each slice on both sides until golden. Set aside.

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Step 2: Make the Piloncillo Syrup

1. In a medium saucepan, combine:

   • 2 cups water

   • 1½ cups piloncillo (or brown sugar)

   • 2 cinnamon sticks

   • 4 whole cloves

   • 1/8 teaspoon salt

2. Bring to a boil over medium heat, then reduce to low and simmer uncovered for 10–15 minutes, stirring occasionally.

3. Once the piloncillo is fully dissolved and the syrup thickens slightly, remove from heat.

4. Add 1 teaspoon vanilla extract, stir, and strain out the cinnamon sticks and cloves. Set syrup aside.

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Step 3: Assemble the Capirotada

Preheat oven to 350°F (175°C).

In a greased 9×13 baking dish (or similar):

1. First layer:

   • Arrange a layer of toasted bread slices to cover the bottom.

   • Sprinkle ½ of the raisins, ½ of the pecans, a bit of dried fruit (if using), and a sprinkle of cheese.

   • Optional: Add some coconut or banana slices.

2. Second layer:

   • Repeat with another layer of bread, the rest of the raisins, pecans, optional ingredients, and more cheese.

3. Pour the syrup evenly over the entire dish, making sure it soaks into all the layers. Use a spoon to press down the bread gently if needed.

4. Top with a final sprinkle of cheese and (optionally) more nuts and raisins.

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Step 4: Bake

• Cover with foil and bake for 25 minutes.

• Uncover and bake an additional 10–15 minutes to allow the top to get slightly golden and the cheese to melt.

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🥄 To Serve:

• Let it rest for at least 10 minutes before serving.

• Serve warm or at room temperature.

• Optional toppings: a drizzle of sweetened condensed milk, a scoop of vanilla ice cream, or a dusting of cinnamon.

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📝 Notes:

• Piloncillo is traditional and gives a deep molasses flavor, but dark brown sugar is a good substitute.

• You can make this vegetarian by skipping cheese or using plant-based cheese.

• Store leftovers in the fridge for up to 4 days. Reheat in the microwave or oven.