Real Recipes From Real Home Cooks ®

capirodada -- mexican bread pudding

Recipe by
Sharon Whitley
Houston, TX

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.

yield 6 -8
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For capirodada -- mexican bread pudding

  • 1 1/4 c
  • 1 1/2 c
    granulated sugar
  • 1 tsp
    ground cinnamon
  • 3 Tbsp
  • 3
    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

  • 1
    In 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.
  • 2
    Grease 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
  • 3
    Bake in preheated 325 oven about 30 minutes or until set. Serve warm.