Capirotada (Bread Pudding)


Capirotada (Bread Pudding)

This is sort of the Mexican version of bread pudding.  This dessert was originally created to use up leftovers before the Lenten fast


  • 18-20 pieces  bread (dinner rolls, sub rolls, etc.) cut up and toasted in butter
  • cups brown sugar
  • 2-3 cinnamon sticks
  • 3 whole cloves
  • 6 tablespoons butter
  • cups water
  • cups crumbled white Mexican cheese
  • 4 cups raisins
  • 2 cups cooked peanuts
  • ½ cup prunes
  • ½ cup dry fruit
  • ½ cup walnuts
  • 2 bananas (cut up in thin circles)
  • 2 apples (cut-up in thin circles)


  • Slice the bread and butter it before cutting it into pieces and then place the pieces on a baking sheet and toast until lightly brown.  Boil the brown sugar, cinnamon and cloves in the 4 cups of water.  Add butter.  In a baking dish, place a layer of the toasted bread, and then continue to layer the remaining ingredients ending with the mixture of the boil water.  Bake for approximately ½ hour at 350 degrees.  If preferred, butter the baking dish and add a layer of corn tortillas at the bottom to keep the capirotada from sticking.