Capirotada (Mexican Bread Pudding)

Capirotada (Mexican Bread Pudding) Recipe
Photo: Karry Hosford
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.
5

Outstanding

Yield:

8 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Preheat oven to 350°.

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

Note:

November 2002
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