Recipe by Gloria A.
"This dish was served by my mother every Christmas. It was a big hit! This bead pudding is lovely with the texture of walnuts and the taste of cinnamon. This may be served warm or cold."
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1 (1 pound) loaf
pineapple chunks, drained
Colby longhorn cheese
What i would change about this recipe, because its the original way to do it, is use piloncillo, instead of the sugar.
you can find piloncillo in the grocery store..
And if you like, add some chopped coconut on top of it.
With the piloncillo , the flavor changes for better...
This recipe is different from the traditional way I've always made capirotada. But since it was so much faster to prepare I wanted to try it. I can't say I loved it. My kids wouldn't touch it and I think my husband only ate it because he felt bad for me. I would recommend more traditional capirotada recipes from other sites.
This was a great recipe. I used a "fruit Medley" mix(instead of all raisins), which is a combination of chopped dried fruits such as apricots, apples, pears, sultanas and some raisins etc.,between the layers. Everyone loved it at the dinner party. Served with a dollop of cream. You could also substitute chopped Pecan nuts instead of the Walnuts, if you felt they had too stronger flavour.(Lyn Smith)
Ok but i was used to the way my mother made it which was similar except the water was anise tea which really tastes great
Very tasty but it was not moist enough for me. so i added a big more pineapple juice and cream..
The way I do it. I use Mexican bread called bolillo I sliced them about 1" slices butter them up, toast them up and set aside., I use piloncillo, water, canela sticks, cloves and make a syrup.
I use Monterrey jack cheese and I do the layer system. I use a deep baking pan or dish.
tortilla in the bottom, so it won't burn. bread, banana slices, walnuts, raisins ,apples chunks, dried plums, you basically put what you like i have to do two batches because my son does not like bananas, well then you and the cheese top that with one cup or more so you soak the bread a little with the piloncillo syrup. then start second layer. you can go a high as 4 layers. hope you like it
I made this just because I happened to have all the ingredients on hand. It's fantastic! Like a sweet French toast casserole, minus the eggs. Would be great as a brunch dish.
Try adding 1/2 - 1 tsp each of orange and lemon zest to the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Capirotada (Mexican Bread Pudding)
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 120
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