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Capidotada (Mexican Bread Pudding)

By: SEAPUP53  
"Several varieties of this dessert exist, depending upon which region of Mexico or Texas it's made in. The biggest difference being the nut used. My own preference is to use pecans."

Rating: This weblink has been rated 10 times with an average star rating of 3.2 Read Reviews (9)

Rate/Review | 296 people have saved this

Prep Time:
45 Min
Cook Time:
30 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 cups water
  • 3 (3 inch) cinnamon sticks
  • 2 cups white sugar
  • 2 cups vegetable oil for frying
  • 1 (1 pound) loaf French bread, cut into 1/2 inch thick slices
  • 1 cup raisins
  • 1 cup chopped pecans
  • 1 small onion, finely chopped
  • 6 ounces sliced mild Cheddar cheese

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. Combine the water, cinnamon sticks, and sugar in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the cinnamon turns the water dark brown, about 15 minutes. Remove cinnamon sticks and reserve the water.
  3. Heat the vegetable oil in a large skillet to 350 degrees F (175 degrees C). Fry the slices of French bread in oil until light brown, turning if necessary, about 1 minute per side. Remove toasted bread from the oil and place on paper towels to drain.
  4. Arrange half of the toasted bread in a single layer in the greased casserole dish. Sprinkle bread with half of the raisins, pecans, and onion. Arrange a layer of Cheddar cheese on top. Repeat with another layer of bread, raisins, pecans, onions, and cheese.
  5. Slowly pour the reserved cinnamon water over the casserole, allowing the bread to absorb as much of the liquid as possible. Do not allow the dish to overflow.
  6. Cover dish with aluminum foil and place in the center of the preheated oven. Bake until lightly browned and puffed, about 30 minutes. Remove from oven and allow to rest for 15 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 661 | Total Fat: 24.4g | Cholesterol: 22mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2009 by Bellerophon 
This is a long-traditional Spanish dish, with roots going back to at least the 1600's, and as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 3, 2009 by Melissa Killion 
I loved this recipe and it's so sad that this isn't getting better reviews! I am surprised by... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2009 by GracieBonica 
There are indeed many regional variations of this recipe. It is a Lenten dessert, and we fried... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2009 by Beth 
I'm thinking this is something you'll love if you grew up eating it. I knew it would be... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2009 by Hosay Gzz 
Personally, I don't like it fut it's indeed full of flavor. FYI: It's capirotada, not capidotada. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2009 by regio57 
The original recipe of this dessert does´n have onion and other rare ingredients such tomato... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2009 by mermaid 
The cheese with the cinnamon just doesn't work for me. Sorry. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2009 by odessarose69 
This was a major crave for me through all 4 of my pregnancies the only difference is we used... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2009 by carolscreation 
I did not care for this. MORE

 
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