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!
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.
More From Cooking Light
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts