Rating: 5 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 2002

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Credit: Karry Hosford

Recipe Summary test

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

313 calories; calories from fat 27%; fat 9.3g; saturated fat 4.4g; mono fat 3.6g; poly fat 0.9g; protein 5.8g; carbohydrates 52.6g; fiber 1.4g; cholesterol 19mg; iron 1.6mg; sodium 289mg; calcium 140mg.
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