Capirotada (Mexican Bread Pudding)

Capirotada (Mexican Bread Pudding)

10

"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

servings 465 cals
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Original recipe yields 10 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

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 a...

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 c...

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 a...

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.,betwe...

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....

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..

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

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.

If I made this again I would double the Sugar water mix. It did not completely cover the bread. Otherwise very good.