Name: Capirotada (Bread Pudding)
Ingredients: 18-20 pieces bread (dinner rolls, sub rolls, etc.) cut up and toasted in butter; 3¾ cups brown sugar; 2-3 cinnamon sticks; 3 whole cloves; 6 tablespoons butter; 4½ cups water; 1½ 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)

Jump to Recipe Print Recipe

Print Recipe

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

Ingredients

18-20 pieces bread (dinner rolls, sub rolls, etc.) cut up and toasted in butter
3¾ cups brown sugar
2-3 cinnamon sticks
3 whole cloves
6 tablespoons butter
4½ cups water
1½ 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)

Instructions

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.