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Capirotada (Mexican Bread Pudding)

Photo: Karry Hosford
Yield 8 servings
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.

Ingredients

  • 1 1/4 cups packed dark brown sugar
  • 1 1/4 cups water
  • 2 (3-inch) cinnamon sticks
  • 4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
  • 1/4 cup golden raisins
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons butter, cut into small pieces
  • Cooking spray
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese

Nutrition Information

  • calories 313
  • caloriesfromfat 27 %
  • fat 9.3 g
  • satfat 4.4 g
  • monofat 3.6 g
  • polyfat 0.9 g
  • protein 5.8 g
  • carbohydrate 52.6 g
  • fiber 1.4 g
  • cholesterol 19 mg
  • iron 1.6 mg
  • sodium 289 mg
  • calcium 140 mg

How to Make It

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

  2. 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.

  3. Preheat oven to 350°.

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