Capirotada(Mexican Easter Bread Pudding) – a delicious recipe with brown sugar, water, white bread, cheese, apples, raisins. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a 9 x 13-inch pan.
2
In saucepan, combine brown sugar and water.
3
Heat and stir until sugar dissolves.
4
Add cinnamon sticks.
5
Boil until syrup is thickened and syrupy to about 220u00b0 on candy thermometer.
6
Remove cinnamon sticks; keep syrup hot.
7
Line bottom of baking dish with half of bread.
8
Add half of apple, then half of cheese.
9
Sprinkle with all of the raisins and half of pecans.
10
Pour half of syrup over top.
11
Repeat bread, apple and cheese layers; sprinkle with remaining pecans and pour remaining syrup over.
12
Bake in 325u00b0 oven until all liquid is absorbed and cheese is melted (about 40 to 45 minutes).
13
Serve warm or cold, preferably with cream.
1269
kcal
Calories
60
g
Fat
170
g
Carbs
33
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 c. firmly packed brown sugar, 1 qt. hot water, 16 oz. sliced white bread, dried or lightly toasted, 1 lb. Colby or Monterey Jack cheese, cut in long thin slices, and more.
Yes, Capirotada(Mexican Easter 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.
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