Capirodada -- Mexican Bread Pudding

Sharon Whitley


There are many versions of this recipe. It is a Tex-Mex comfort food, and it is usually prepared for Lent. It's roots are in Mexico. This recipe uses cake and not bread. It has a flavor reminiscent of pineapple, but does not contain any pineapple.


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20 Min
40 Min


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1 1/4 c
1 1/2 c
granulated sugar
1 tsp
ground cinnamon
3 Tbsp
eggs, seperated
1/4 c
3/4 c
golden raisins
14 slice
(thin) pouond cake, homemade or storebought
8 oz
monterey jack cheese

How to Make Capirodada -- Mexican Bread Pudding


  • 1In saucepan, bring to a boil water, sugar, and cinnamon.

    Remove from heat Add butter. Cool slightly. Add egg yolks, brandy and raisins. Mix thoroughly beat egg whites until stiff ;peaks stand up, and fold in.
  • 2Grease 8 inch square baking dish. Line bottom with slices of cake. Place half of the cheese on top of cake. Pour half of the egg mixture on top of cheese Place a second layer of cake and a second layer of cheese in the baking dish. Pour in remainder of egg mixture
  • 3Bake in preheated 325 oven about 30 minutes or until set. Serve warm.

Printable Recipe Card

About Capirodada -- Mexican Bread Pudding

Course/Dish: Puddings, Other Desserts
Main Ingredient: Dairy
Regional Style: Mexican
Other Tags: Quick & Easy, Heirloom

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