Photo: Karry Hosford
Yield
8 servings

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.

How to Make It

Step 1

Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.

Step 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.

Step 3

Preheat oven to 350°.

Step 4

Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.

Ratings & Reviews

JOSECORNELIO
March 30, 2015
MY FAMILY WOOD EAT THIS ON GOOD FRIDAY IT IS GREAT I CHANGE THE CHEESE TO AMERICAN CHEESE

Rori77's Review

Magana2457
May 30, 2010
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.

Delicioso!

Keiko123
March 27, 2016
I was raised in Monterrey, Mexico. I was a bit suspicious about this recipe, being in Cooking Light and all. I went ahead and made it anyway. The only difference I used piloncillo instead of brown sugar. I have not have capirotada in thirty years. It was delicious! Just like the one I used to eat back then.

Mine was better than in Mexico

Rori77
March 04, 2016
I added cloves to the brown sugar syrup and I  used mozzarella cheese, shredded coconut and sprinkles 

southside

rstarrlemaitre
March 30, 2015
my family wood it Mexican bread pudding of good Friday i just made one change  American cheese not jack cheese

brighteyes8's Review

radman4134
September 01, 2013
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!

Keiko123's Review

moranstan
September 30, 2012
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!

Audrey678's Review

Audrey678
December 25, 2011
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's Review

Francisco
November 22, 2011
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!

radman4134's Review

brighteyes8
December 03, 2010
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!