Capirotada - Mexican Bread Pudding

Teresa Morgan Recipe

By Teresa Morgan alohaTeri


Capirotada is a Mexican Bread Pudding and is probably like nothing you have ever had before. Even if you have had Capirotada almost every cook makes theirs just a little different. It has an interesting combination of fruits, nuts, spices, and cheese. Cheese - yes cheese! In this dessert the one defining ingredient is the cheese! Remember, most Mexican desserts are not extremely sweet.

Capirotada is a traditional and popular Lenten dessert, but it can be served at any time, especially when you have some nice crusty bread that needs to be used.
I top mine with french vanilla ice cream. this is definitely comfort food

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1 quart water
3 (3-inch) cinnamon sticks
1 whole clove
3 or 4 large piloncillos*
4 large bolillo rolls have been left out to stale, torn into 1-inch cubes**
3 bananas (sliced) or 3 cooking apples (peeled, cored, and sliced)
1 cup raisins
1 cup piñons (pine nuts), shelled
1/2 cup blanched almonds, chopped
1/2 pound cubed cheese (queso añejo or monterrey jack cheese)

Directions Step-By-Step

* Piloncillos are cone shaped pieces of raw cane sugar. In my market they can be found in the produce section. They come in a small (about 4-ounce size) and a large (about 9 ounces). If you cannot find piloncillos, or simply prefer not to use them, 1 1/2 cups dark brown sugar may be substituted.

** Most market bakeries sell bolillo rolls. They are much like a French bread (crusty on the outside and soft on the inside). French bread can also be used, or even toasted white bread if you have no choice.

Preheat oven to 350 degrees F. Generously butter a medium-size baking dish.

Boil the water, cinnamon sticks, cloves, and piloncillo (or brown sugar) together until a syrup forms; set aside.

In the prepared baking dish, place a layer of bolilo (or bread cubes). Cover with a layer of the banana or apple slices. Sprinkle some of the raisins, piñons, almonds, and cheese cubes over the top. Repeat layers until all the ingredients (except the syrup) are used.

Remove the cinnamon sticks and clove from your syrup and pour the syrup over the top of the layers you have made. Bake for about 30 minutes; remove from oven.

Cool slightly, then spoon onto plates and serve warm. Some people also like it cold.

About this Recipe

Course/Dish: Puddings
Other Tag: Quick & Easy

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Oct 14, 2010 - Teresa Morgan shared this recipe with discussion group: South Western Cooking
Robin DuPree robdupree
Oct 14, 2010
This sounds and looks incredible..
Teresa Morgan alohaTeri
Oct 14, 2010
Try it Robin, it is great on a cold day with coffee or hot cocoa. I am sure you will love it
Jan Mullikin jmulliki
Oct 14, 2010
What a scrumptious looking dessert! I think I'll make this for our International Thanksgiving Dinner next month!
Beatrice Abfalter Beas
Oct 14, 2010
I saved this recipe..for use later
Trina Alaniz bagma
Oct 14, 2010
Teresa. your picture is beautiful and it looks exactly like Mexican Capriotada, yes we all make it a lil differnt. but it is basically the same. your recipe is very clear.
Mar 20, 2011 - Bea L. shared this recipe with discussion groups: CHATTERBOX MOUSE HOUSE CHEESECAKES
Oct 26, 2011 - sally ebeling shared this recipe with discussion groups: Kitchen Chatter Recipes the old M.B.
Tina Riche lovecookiesyahoo
Nov 8, 2011
I tried this recipe and say it's Family Tested & Approved!
Dec 9, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"