Capidotada (Mexican Bread Pudding) Recipe - Allrecipes.com
Capidotada (Mexican Bread Pudding) Recipe
  • READY IN hrs

Capidotada (Mexican Bread Pudding)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    45 mins
  • COOK

    30 mins
  • READY IN

    1 hr 15 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2009

This is a long-traditional Spanish dish, with roots going back to at least the 1600's, and as such many variations have arisen over time. Both spellings appear to be acceptable, and virtually all recipes call for the cinnamon and cheese combination. It simply isn't capirotada without the cheese. Think apple pie with a slice of sharp cheddar on top -- wonderfully complimentary flavors! The ingredients used have strong religious symbolism, this being primarily a lenten dish. I made this recipe exactly as presented, and found it to be quite pleasing, as did the others in my family. Next time I will probably try using brown sugar instead of the less-historic refined white sugar. I might try using sliced almonds or walnuts. And I would try buttering the bread and oven toasting it, rather than frying. But I really enjoyed this exactly as is.

 
Most Helpful Critical Review
Jan 12, 2009

The original recipe of this dessert does´n have onion and other rare ingredients such tomato and cilantro, because in my country this is a dessert not a soup.

 

11 Ratings

Jan 27, 2009

There are indeed many regional variations of this recipe. It is a Lenten dessert, and we fried the bread in a frying pan. No cheese, no onions, and we sprinkled "colaciones" on the top.

 
May 03, 2009

I loved this recipe and it's so sad that this isn't getting better reviews! I am surprised by all the people saying that they just aren't in to the sweet/savory combo. It seems to me most people would know this about themselves before going ahead and making a recipe that will clearly have these qualities. seems like you might as well force feed young children a tuna broccoli casserole and then ask them to rate it. Anyways, I give it 5 stars because I LOVE sweet and savory!

 
Aug 31, 2009

This was a major crave for me through all 4 of my pregnancies the only difference is we used American cheese (tastes better). Capirotada gets 5 stars from me. YUMMY!

 
Jan 20, 2009

I'm thinking this is something you'll love if you grew up eating it. I knew it would be different than american bread pudding and was intrigued by the ingredients. Unfortunately, it wasn't well received by my family and no one will probably have seconds. Beth Wilder

 
Jan 12, 2009

Personally, I don't like it fut it's indeed full of flavor. FYI: It's capirotada, not capidotada.

 
Apr 28, 2010

I understand that this version of capirotada is not for everyone, but it is exactly how my family has always made it. I love it and would change nothing, except how much cheese to use. The more cheese the better and it has to be medium cheddar cheese. My own kids never liked it, so I guess it is not for everyone. 5 stars

 

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Nutrition

  • Calories
  • 661 kcal
  • 33%
  • Carbohydrates
  • 102.3 g
  • 33%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 24.4 g
  • 38%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 499 mg
  • 20%

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

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