5.0 from 3 votes
Capirotada (Mexican Bread Pudding)
Mexican bread pudding is a cinnamony, milky treat dotted with raisins, nuts, and melty cheese. You have to try this one-of-a-kind dessert!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 10
Calories: 582 kcal
Course:
Dessert
Cuisine:
Mexican
Ingredients
- 1 tbsp butter for greasing pan
- 6 large bolillo bread rolls (See Note 1)
- 4 cups whole milk
- 8 ounce cone piloncillo or 1 1/4 cup dark brown sugar (See Note 2)
- 6 whole cloves
- 4 cinnamon sticks
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 2 tsp vanilla
- 2 large bananas sliced into rounds (See Note 3)
- 1 cup raisins
- 1/2 cup almonds sliced
- 2 cups Oaxaca cheese or Monterey Jack or Mozzarella, shredded
Instructions
- Preheat the oven to 350°F. Grease the bottom and sides of a 9×13-inch baking dish (or a dish that's slightly bigger) with butter. Set aside.
- Transfer the cubed bolillo bread onto large baking sheets and bake for 5 minutes until it's toasted and dried out. Remove it from oven and set aside.
- In a large saucepan over medium-high heat add the milk, piloncillo (or dark brown sugar), cloves and cinnamon sticks. Stir and bring to a slight boil. Turn heat to low and simmer it for 10 minutes, uncovered, stirring occasionally. Remove from heat and discard the cinnamon sticks and cloves. Stir in the sweetened condensed milk, evaporated milk and vanilla. Set aside.
Cup of Yum
Assembly
- Spread half of the toasted bread in a single layer in prepared baking dish. Top it with half of the banana slices, half of the raisins, half of the sliced almonds and half of the shredded cheese. Repeat the process with another layer of each.
- Carefully pour the sweetened milk all over the capirotada and cover with aluminum foil. Bake for 15 minutes, then remove the foil and bake uncovered for another 15 minutes.
- Remove it from the oven, let it cool for 5 minutes, and serve warm.
Notes
- Use a serrated knife and cut each bolillo bread roll lengthwise, then each piece into 8-10 pieces.
- If you're not too patient waiting for the piloncillo to dissolve in the milk like me - I help it dissolve quicker by placing the sugar cone in a plastic bag and whack it with a hammer or something to break it up, optional.
- I have also add diced pineapple chunks for another fruit to substitute. I prefer fresh, about 2 cups, or use a drained canned pineapple.
Nutrition Information
Calories
582kcal
(29%)
Carbohydrates
71g
(24%)
Protein
25g
(50%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.05g
Cholesterol
38mg
(13%)
Sodium
742mg
(31%)
Potassium
689mg
(20%)
Fiber
4g
(16%)
Sugar
36g
(72%)
Vitamin A
504IU
(10%)
Vitamin C
4mg
(4%)
Calcium
410mg
(41%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 582
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 71g | 24% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 38mg | 13% |
| Sodium | 742mg | 31% |
| Potassium | 689mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
| Vitamin A | 504IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 410mg | 41% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.