Capirotada (Mexican Bread Pudding)

Capirotada (Mexican Bread Pudding)

Servings 6 to 8 servings
Prep 20 minutes
Cook 35 minutes
Total 1 hour
Course:Dessert
Cuisine:Mexican
Author: Michelle

A delicious Mexican take on bread pudding

Ingredients:

  • 1
    24-inch loaf French bread, cubed and toasted
  • 2
    cups
    light brown sugar
  • 2
    cups
    water
  • ½
    teaspoon
    ground cinnamon
  • ¼
    teaspoon
    ground cloves
  • 1
    cup
    shredded Monterey Jack cheese
  • 1
    cup
    pecans
    (toasted and chopped)
  • ½
    cup
    raisins
  • ½
    cup
    dried apricots
    (chopped)
  • 4
    tablespoons
    butter
    (melted, divided)

Directions:

  1. Preheat oven to 350 degrees F. Grease a 12-inch cast iron skillet or an 8-inch square baking pan; set aside.
  2. In a medium saucepan combine the brow sugar, water, cinnamon, and cloves and bring to a boil. Boil for 10 minutes, or until it's slightly thickened and reduced.
  3. In a large bowl, place half of the bread and drizzle with half of the melted butter; toss to coat. Drizzle about ¼ cup of the syrup over the bread and again toss to coat. Transfer the bread mixture to the skillet or pan and arrange in a single layer. On top of the bread sprinkle the cheese, then the pecans, raisins and dried apricots.
  4. Place the remaining bread in the large bowl and drizzle with the remaining melted butter, tossing to coat. Pour the rest of the syrup over the bread and again toss to coat, ensuring that each piece of bread is properly coated in syrup. Pour this mixture on top of the cheese/nut/raisin/apricot layer in the baking skillet or dish. Arrange the bread so that it is in one layer and pour any excess syrup in the bowl over the bread.
  5. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes. Serve warm or at room temperature.

Nutrition:

Calories: 785kcal
Fat: 26g
Saturated fat: 9g
Cholesterol: 36mg
Sodium: 539mg
Potassium: 491mg
Carbohydrates: 128g
Fiber: 4g
Sugar: 79g
Protein: 14g
Vitamin A: 15.6%
Vitamin C: 1%
Calcium: 25.6%
Iron: 22.8%

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