This capirotada, or Mexican bread pudding, features layers of nuts, cheese, dried fruit, and bread drizzled with cinnamon-infused sugar syrup. To discover more south-of-the-border favorites, see our complete collection of Mexican recipes.

Capirotada (Mexican Bread Pudding)

dark brown sugar

water

cinnamon sticks

(1/2-inch) cubed French bread (about 8 ounces)

golden raisins

almonds,

butter,

Cooking spray

(3 ounces) shredded Monterey Jack cheese

Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.


Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours.


Bake at 350&deg; for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.


This is a great starter recipe. I use the following substitutes: 2-3 times everything-larger pan, bolillos or mixture of dark and light breads (toasted and buttered, uncut-not cubed), piloncillo+agave syrup, cloves, some vanilla, pecans or peanuts, shredded coconut, sliced bananas, mixed Mexican-cheese. I put down a layer bread, add raisins, nuts, bananas, coconut, cheese, biznaga(candied fruit), then repeat layers, topping off with liquid to soak entire mixture, cover with foil, then pop into oven. Leave room for expansion of pudding in pan.Over the years I used various mixes of breads, sweeteners and or fruits to get to this combo. Enjoy!

 I was raised
in Monterrey, Mexico. I was a bit suspicious about this recipe, being in Cooking
Light and all. I went ahead and made it anyway. The only difference I used
piloncillo instead of brown sugar. I have not have capirotada in thirty years.
It was delicious! Just like the one I used to eat back then. 

I added cloves to the brown sugar syrup and I  used mozzarella cheese, shredded coconut and sprinkles 

my family wood it Mexican bread pudding of good Friday i just made one change  American cheese not jack cheese 

Really liked this! Cinnamon flavor was strong in syrup but more muted in pudding. Started out with very dry bread and it still worked great. Well worth a try!

A hit at our house. Central American husband loved it. I don't like to rate unless I follow exactly, however this one I feel I can.. I only had walnuts on hand so used that, and took the other readers suggestion and used the sharp cheese given husband likes things super-hot. Could also be used as a brunch-friendly recipe. Great contrast between salty and sweet!

Loved it. Super easy to make.  I too used cheddar cheese and I toasted the bread before cubing.   Personally, I wanted it a bit more soggy, going to make more syrup next time (extra 1/2c should do it).  I liked the portions, since just making for me.  Felt more like this yielded 4 large servings.

The cinnamon-soaked bread was absolutely delicious - like an overnight-soaked French toast, and a really surprising contrast from the savory cheese on top.  Only complaint - the portions were too small!

WOW!  Recipe is almost identical to my Aunts.  She uses piloncillo instead of brown sugar for that ethnic flavor and pecans instead of almonds since they are abundant here in Texas.  Outstanding recipe!   MMM...MMM..good!

Being Mexican, I grew up eating Capirotada and this is an excellent recipe.  The only thing different I did was instead of using Monterrey cheese, I used Sharp Cheddar cheese like my Mother always did. The contrast with the sweet raisins and cinnamon is outstanding and
I don't thinks it adds that many more calories and fat.

capirotada (mexican bread pudding)

Servings: 8

Author : MyRecipes

Ingredients

Instructions

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