Capirotada (Mexican Bread Pudding) Recipe Print Page

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Photo by: Photo: Karry Hosford

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.

Cooking Light NOVEMBER 2002

Yield: 8 servings

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.

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

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Capirotada (Mexican Bread Pudding) recipe