Capirotada Pecans Twist (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 cups of cubed bolillo or French bread that’s starting to go stale
02 -
1 and 1/2 cups of packed brown sugar
03 -
1 and 1/2 cups of water
04 -
A single cinnamon stick
05 -
Three whole cloves
06 -
1/4 tsp of nutmeg powder
07 -
1/4 tsp of ground cinnamon
08 -
1 cup of shredded cheese (like queso fresco or mild cheddar)
09 -
1 cup of raisins (or add extra if you like)
10 -
1 cup chopped pecans (feel free to use more if preferred)
11 -
Half a cup of coconut flakes, unsweetened (optional add-in)
12 -
2 tablespoons of butter
13 -
1/2 tsp vanilla flavoring
# Instructions:
01 -
Set your oven to 350°F (175°C) and let it warm up.
02 -
Grab a medium pot. Mix together water, brown sugar, nutmeg, cinnamon powder, cloves, and the cinnamon stick. Bring it to a boil, then lower the heat. Let it simmer for 10 minutes while stirring every so often. Once it gets thicker, take out the cinnamon stick and cloves. Stir in the vanilla at the end.
03 -
Spread butter on the bottom of a 9x13-inch baking pan. Arrange half the bread cubes as the first layer. Sprinkle on half the pecans, raisins, and coconut (if you’re using it). Pour some syrup evenly over this layer. Add half the shredded cheese next. Build a second layer on top using the rest of the bread, syrup, nuts, raisins, and coconut, finishing with the remaining cheese.
04 -
Cover your dish with foil and bake for 20 minutes. Then, take off the foil and bake uncovered for another 10-15 minutes, or until the cheese is melted and the top gets crispy and brown.
05 -
Let it cool down just a bit before digging in. It’s tasty whether it’s warm or cooled to room temperature.