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"This is a traditional Mexican bread pudding served during Lent. It is commonly made with piloncillo (Mexican brown sugar)."
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1 h 20 m servings 490 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 590 mg
  • 24%

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.


  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
  3. Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
  4. Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.


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this is the capirotada I ate as a child .my mom made it just for holidays and we ate it all up. .thank you

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