Capirotada (Mexican Bread Pudding) Recipe - Allrecipes.com
Capirotada (Mexican Bread Pudding) Recipe

Capirotada (Mexican Bread Pudding)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine water, cinnamon, and sugar in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
  3. Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish.
  4. Bake for 30 minutes. Remove from oven and cool for at least 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2007

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...

 
Most Helpful Critical Review
Apr 08, 2007

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.

 
Mar 14, 2003

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)

 
Jul 09, 2008

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

 
Jun 26, 2012

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

 
Aug 17, 2009

Very tasty but it was not moist enough for me. so i added a big more pineapple juice and cream..

 
Aug 10, 2005

Try adding 1/2 - 1 tsp each of orange and lemon zest to the recipe.

 
Sep 07, 2006

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.

 

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Nutrition

  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 82.6 g
  • 27%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 398 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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