Oh my goodness, let me tell you about one of my absolute favorite desserts—Capirotada with Coconut and Raisins! This dish is like a warm hug wrapped in a blanket of flavor and nostalgia. Growing up, my family would whip up this sweet bread pudding during special gatherings and holidays, filling our home with the delicious smell of cinnamon and sugar. I remember my grandma used to let us sneak bites of the cubed bread soaked in that creamy custard before it even hit the oven. This dreamy creation combines everything I love: the textures of the bread, the sweetness of raisins, and the crunch of nuts, all blanketed in a luscious, creamy sauce.
Capirotada isn’t just a treat for the taste buds; it’s a heartwarming reminder of family and tradition. Plus, it’s super easy to make! Whether you’re looking for a sweet end to a meal or a cozy pick-me-up in the afternoon, this recipe ticks all the boxes. Let’s dive into the details of this delightful dish, shall we?
What’s in Capirotada with Coconut and Raisins?
Bolillo or French Bread: The foundation of our capirotada! I love using bolillo because its slightly crispy crust and soft interior soak up all that delicious custard beautifully. If you can’t find it, any French bread will do just fine.
Raisins: These little gems add bursts of sweetness. They plump up in the oven, creating a delightful contrast to the other textures.
Shredded Coconut: Whether you go sweetened or unsweetened, coconut adds a tropical flair that lifts this dessert to new heights. I typically use sweetened for that extra indulgence—after all, we’re making a dessert here!
Walnuts or Pecans: I love adding chopped nuts for a little crunch and an earthy flavor. Either nut works well, but walnuts give a nice richness to the dish.
Milk: The base of our custard, lending creaminess to our capirotada. Whole milk works best, but feel free to use what you have on hand.
Sugar: The sweetener! It balances the flavors perfectly. You can adjust the amount based on your sweetness preference.
Vanilla Extract: This is where the magic happens! It adds an aromatic depth and makes everything taste even more comforting.
Ground Cinnamon: This warm spice is a must-have and gives capirotada its signature flavor. Seriously, who doesn’t love that cozy cinnamon aroma wafting through the kitchen?
Salt: A little salt helps to enhance all the flavors and prevents the dish from being overly sweet.
Eggs: These are crucial for binding the custard together and giving it that lovely texture.
Butter: Who doesn’t love butter? It adds richness and a lovely golden finish to the top.
Is Capirotada with Coconut and Raisins Good for You?
Now, let’s have a little chat about whether this heavenly dessert is a guilt-free indulgence. Let me be honest—Capirotada isn’t exactly a health food, but it certainly has some redeeming qualities.
Bread: Provides carbohydrates for energy—so there’s that! Plus, using whole grain bread can up the fiber content a bit.
Nuts: Packed with healthy fats, protein, and nutrients, the walnuts or pecans contribute to heart health and can keep you feeling fuller longer.
Coconut: Offers fiber as well, and the medium-chain triglycerides found in coconut may boost energy levels.
Now, of course, the sugar and creaminess from the milk do kick up the calorie count, so this dessert is truly best enjoyed in moderation. On special occasions and family gatherings, I say indulge a little! Life’s too short to skip out on delicious desserts.
Ingredients
– 10 slices of bolillo or French bread, cut into cubes
– 1 cup raisins
– 1 cup shredded coconut (sweetened or unsweetened based on preference)
– 1/2 cup walnuts or pecans, chopped
– 2 cups of milk
– 1 cup of sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 4 large eggs
– 1/4 cup butter, melted
– Additional shredded coconut and chopped nuts for topping (optional)
**Servings:** 8-10
How to Make Capirotada with Coconut and Raisins?
1. Preheat your oven to 350°F (175°C).
2. In a large baking dish, arrange the cubed bread evenly at the bottom.
3. Sprinkle the raisins, shredded coconut, and chopped nuts evenly over the bread.
4. In a medium bowl, whisk together the milk, sugar, vanilla extract, ground cinnamon, salt, and eggs until well combined.
5. Pour the milk mixture evenly over the bread and let it soak for about 15 minutes, allowing the bread to absorb the liquid.
6. Drizzle the melted butter over the top of the soaked bread.
7. If desired, sprinkle additional shredded coconut and nuts on top for that extra flair.
8. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the custard is set. You want that slight jiggle when you take it out!
9. Allow to cool slightly before serving. Capirotada can be served warm or at room temperature.
A Sweet Twist on a Classic
Here’s a little tip: If you want to mix things up, consider adding chopped apples or bananas for added flavor and sweetness. You could even switch out the nuts for almond slices or pecans for a different taste! And if you have any leftovers (which I highly doubt you will!), it tastes divine the next day, warmed slightly, perhaps with a scoop of vanilla ice cream—heaven!
It’s truly amazing how something so simple can evoke such warmth and comfort. I can’t wait for you to try this Capirotada with Coconut and Raisins! When you do, be sure to share your experience and let me know how it turned out! Happy baking, friends! 🍞🥥✨
