Capirotada (Mexican Bread Pudding)

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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