Capirotada(Mexican Bread Pudding) Recipe

Name: Capirotada(Mexican Bread Pudding)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 qt. water; 1 lb. brown sugar; 3 (1-inch) sticks cinnamon; 1 whole clove; 6 slices toast, cubed or equivalent of leftover pound cake; 3 bananas or apples, sliced; 1 c. raisins; 1 c. peanuts, chopped; 1/2 c. blanched almonds, chopped; 1/2 lb. Monterey Jack cheese, cubed

Servings: persons

1 qt. water
1 lb. brown sugar
3 (1-inch) sticks cinnamon
1 whole clove
6 slices toast, cubed or equivalent of leftover pound cake
3 bananas or apples, sliced
1 c. raisins
1 c. peanuts, chopped
1/2 c. blanched almonds, chopped
1/2 lb. Monterey Jack cheese, cubed

1
Boil water, sugar, stick cinnamon and clove together until syrupy.
2
Butter a casserole dish generously and put in a layer of bread or cake cubes.
3
Cover with a layer of banana or apple slices and sprinkle with some of the raisins, peanuts, almonds and cheese cubes.
4
Repeat the layers until all ingredients are used.
5
Remove stick of cinnamon and clove from syrup and pour syrup over pudding. Bake in a moderate oven (350u00b0) about 30 minutes.
6
Serve hot. Serves 8.

1397

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 qt. water, 1 lb. brown sugar, 3 (1-inch) sticks cinnamon, 1 whole clove, and more.

Yes, Capirotada(Mexican Bread Pudding) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Capirotada(Mexican Bread Pudding)

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