Capirotada - Mexican Bread Pudding

Prep Time:
15 minutes
Cook Time:
30 minutes
10 servings

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


6bolillos, torn in 1/2" pieces,


2(4-inch) cinnamon sticks,

4whole cloves,

1c.H-E-B Raisins,

1c.H-E-B Walnuts,

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


1Preheat oven to 350°F.

2Spread bread pieces on a baking dish and toast 5 minutes or so, turning until toasted. Remove; set aside.

3In a medium saucepan, mix 4 cups water, piloncillos, cinnamon, and cloves. Bring to a boil, reduce heat and simmer 10 minutes. Pour through a strainer and discard solids. Set syrup aside.

4Spray 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. Continue layering, finishing with a layer of cheese.

5Pour syrup over the whole dish.

6Bake 30 minutes, until cheese is melted. Serve warm.

Nutritional Information

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

Copyright 2001-2015, H-E-B