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Capirotada - Mexican Bread Pudding

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



Quick and easy


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, turning until toasted. Remove; set aside.

In 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.

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. Continue 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, Carbohydrates: 56g, Dietary Fiber: 3g, Protein: 11g
My H-E-B Texas Life Magazine, March 2013

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