Print: Capirotada (Mexican Bread Pudding)

My mother made this capirotada every Easter and Christmas. It was always a big hit! Nuts add a lovely texture. This sweet spiced bread pudding is delicious served warm or cold.

Prep

23 min

Cook

56 min

Servings

Difficulty

Medium

Ingredients

2 cups white sugar
2 cups water
10 cinnamons sticks
1 , 1 pound
2 tablespoons butter
1 cup raisins
1 cup pineapple chunks , drained
4 ounces Colby longhorn cheese
0.75 cups pine nuts or chopped walnuts

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C).
2 Combine sugar, water, and cinnamon sticks in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
3 Toast bread and butter each slice on one side. Arrange some of the bread to make a single layer in a large casserole dish. Sprinkle some of the raisins, nuts, and pineapple on top. Slice cheese and place some of it on top of fruit. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour cinnamon syrup mixture over everything in baking dish.
4 Bake in the preheated oven for 30 minutes. Let bread pudding cool for at least 15 minutes before serving.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/capirotada-mexican-bread-pudding