Being Mexican, I grew up eating Capirotada and this is an excellent recipe. The only thing different I did was instead of using Monterrey cheese, I used Sharp Cheddar cheese like my Mother always did. The contrast with the sweet raisins and cinnamon is outstanding and I don't thinks it adds that many more calories and fat.
Capirotada (Mexican Bread Pudding)
Rori77 Posted: 05/30/10
radman4134 Posted: 12/03/10
WOW! Recipe is almost identical to my Aunts. She uses piloncillo instead of brown sugar for that ethnic flavor and pecans instead of almonds since they are abundant here in Texas. Outstanding recipe! MMM...MMM..good!
Audrey678 Posted: 12/25/11
Loved it. Super easy to make. I too used cheddar cheese and I toasted the bread before cubing. Personally, I wanted it a bit more soggy, going to make more syrup next time (extra 1/2c should do it). I liked the portions, since just making for me. Felt more like this yielded 4 large servings.
rstarrlemaitre Posted: 11/22/11
The cinnamon-soaked bread was absolutely delicious - like an overnight-soaked French toast, and a really surprising contrast from the savory cheese on top. Only complaint - the portions were too small!
Keiko123 Posted: 09/30/12
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!
brighteyes8 Posted: 09/01/13
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!