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.


☆☆☆☆☆ 0 votes

20 Min
40 Min


  • 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.

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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