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Capirotada - Mexican Bread Pudding
Prep Time:
15 minutes
Cook Time:
30 minutes
10 servings

6 bolillos, torn in 1/2" pieces

2 piloncillos

2 (4-inch) cinnamon sticks

4 whole cloves

1 c. H-E-B Raisins

1 c. H-E-B Walnuts

2 c. H-E-B Cheddar Cheese, shredded


Preheat oven to 350°F.
Spread bread pieces on a baking dish and toast 5 minutes or so, turnin
g until toasted. Remove; set aside.
In a medium saucepan, mix 4 cups water, piloncillos, cinnamon, and clo
ves. Bring to a boil, reduce heat and simmer 10 minutes. Pour through
a strainer and discard solids. Set syrup aside.
Spray a 9"x13" baking dish with non-stick cooking spray. Layer 1/3 of
bread pieces and sprinkle with 1/3 of raisins, walnuts, and cheese. Co
ntinue layering, finishing with a layer of cheese.
Pour syrup over the whole dish.
Bake 30 minutes, until cheese is melted. Serve warm.

Nutritional Information

Calories: 380, Total Fat: 13g, Saturated Fat: 3.5g, Sodium: 80mg, Carb
ohydrates: 56g, Dietary Fiber: 3g, Protein: 11g


My H-E-B Texas Life Magazine, March 2013