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!
Capirotada (Mexican Bread Pudding)
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.
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- Calories: 313
- Calories from fat: 27%
- Fat: 9.3g
- Saturated fat: 4.4g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 0.9g
- Protein: 5.8g
- Carbohydrate: 52.6g
- Fiber: 1.4g
- Cholesterol: 19mg
- Iron: 1.6mg
- Sodium: 289mg
- Calcium: 140mg
- 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
- 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.
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