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Capirotada (Mexican Bread Pudding) Recipe

Recipe by: 106a802496d678ba

"This dish was served by my mother every Christmas. It was a big hit! This bead pudding is lovely with the texture of walnuts and the taste of cinnamon. This may be served warm or cold."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Combine water, cinnamon, and sugar in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
  • 3Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish.
  • 4Bake for 30 minutes. Remove from oven and cool for at least 15 minutes.
Ingredients
  • 10 servings
  • 465 cals
  • 1 (1 pound) loaf white bread
  • 2 tablespoons butter
  • 1 cup raisins
  • 1 cup pineapple chunks, drained
  • 4 ounces Colby longhorn cheese
  • 3/4 cup chopped walnuts
  • 10 cinnamon sticks
  • 2 cups white sugar
  • 2 cups water
Nutrition

Amount per serving ( 5 total)

  • Calories:
    465
    23%
  • Fat:
    13.3
    20%
  • Carbs:
    82.6
    27%
  • Protein:
    8.2
    16%
  • Cholesterol:
    17
    6%

Based on a 2,000 calorie diet

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