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Mexican Bread Pudding

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Submitted by matthewl

Capirotada, a traditional Mexican bread pudding layered with bananas, raisins, peanuts, almonds, and Monterey Jack cheese, soaked in a cinnamon-clove brown sugar syrup.

YIELD

6 servings

PREP

15 min

COOK

5 min

READY

25 min

Capirotada is nothing like the custardy bread pudding you might be picturing. This Mexican classic layers toasted bread cubes with sliced fruit, raisins, nuts, and cubes of Monterey Jack cheese, then drenches everything in a spiced brown sugar syrup. Yes, cheese. It sounds strange, but it works.

The syrup is the soul of this dessert. Brown sugar boiled with water, a cinnamon stick, and a whole clove until it turns thick and syrupy. That dark, molasses-rich liquid soaks into the bread and bonds all the layers together as it cools.

The cheese melts slightly when the hot syrup hits it, turning soft and stretchy between the layers of bread and fruit. It adds a salty, savory contrast to the sweetness that’s completely unexpected and oddly addictive. This is a Lenten tradition in many Mexican households, and once you try it, you’ll understand why it endures.

Kitchen Tips

  • Toast the bread cubes first. Dry, toasted bread absorbs the syrup evenly without turning into a soggy mess. Fresh bread disintegrates.
  • Boil the syrup until it coats the back of a spoon. Too thin and the pudding will be soupy. Too thick and it won’t soak through the layers.
  • Remove the cinnamon stick and clove before pouring the syrup. They’ve done their job and biting into a whole clove is unpleasant.
  • Let the assembled pudding sit for at least 15 minutes before serving so the syrup fully absorbs into every layer.

Variations

  • Apple version: Use sliced apples instead of bananas for a firmer fruit that holds its shape better in the layers.
  • Piloncillo swap: Replace the brown sugar with grated piloncillo (Mexican raw sugar) for a more authentic, deeper caramel flavor.

Ingredients

1 0.9
QUART L WATER *
1 453.6
POUND G BROWN SUGAR
1 1
EACH CINNAMON STICK
3 inches *
1 1
WHOLE EACH CLOVES, GROUND
whole *
6 6
SLICES SLICES BREAD
cubed, toasted
3 3
EACH BANANAS
or apples, sliced
1 237
1 237
CUP ML PEANUTS
chopped
½ 118
CUP ML ALMONDS
blanched, chopped *
½ 226.8
POUND G MONTEREY JACK CHEESE
cubed.

Directions

Boil water, sugar, stick cinnamon and clove together until syrupy.

Butter a casserole generously and put in a layer of bread or cake cubes.

Cover with a layer of banana or apple slices and sprinkle with some of the raisins, peanuts, almonds and cheese cubes.

Repeat the layers until all ingredients are used.

Remove stick cinnamon and clove from syrup and pour syrup over it.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 755 29% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 410mg 17%
Total Carbohydrate 41g 41%
Dietary Fiber 5g 20%
Sugars g
Protein 38g
Vitamin A 7% Vitamin C 9%
Calcium 42% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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