Capirotada (Mexican Bread Pudding)

Name: Capirotada (Mexican Bread Pudding)
Total time: 45 min
Yield: 10 Servings
Ingredients: 🍚 2 cups white sugar; 💧 2 cups water; 🌿 10 cinnamon sticks; 🍞 1 loaf (1 pound) white bread, cut into ½-inch thick slices; 🧈 2 tablespoons butter; 🍇 1 cup raisins; 🍍 1 cup pineapple chunks, drained; 🧀 4 ounces Colby longhorn cheese; 🌰 ¾ cup pine nuts or chopped walnuts

Cost $10, save $15

Source: Recommended by CookPal

45 Min
10 Servings
$10

Capirotada (Mexican Bread Pudding)

Cost $10, save $15

Source: Recommended by CookPal

45 Min
10 Servings
$10

INGREDIENTS

Syrup
- 🍚 2 cups white sugar
- 💧 2 cups water
- 🌿 10 cinnamon sticks
Bread and Butter
- 🍞 1 loaf (1 pound) white bread, cut into ½-inch thick slices
- 🧈 2 tablespoons butter
Toppings
- 🍇 1 cup raisins
- 🍍 1 cup pineapple chunks, drained
- 🧀 4 ounces Colby longhorn cheese
- 🌰 ¾ cup pine nuts or chopped walnuts

STEPS

Preheat the oven to 350°F (175°C).

Combine sugar, water, and cinnamon sticks in a medium saucepan. Bring to a boil and simmer for about 15 minutes. Set aside.

Toast the bread and butter each slice on one side.

Arrange a layer of the bread in a large casserole dish. Top with raisins, nuts, and pineapple chunks. Slice cheese and layer it on top. Repeat layers until all bread is used, saving some cheese for the top.

Pour the cinnamon syrup mixture over the entire baking dish.

Bake in the oven for 30 minutes. Let cool for at least 15 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

465

Calories

8
Protein
83
Carbs
13
Fats

💡 The dish can be served warm or cold, depending on your preference.For extra texture, lightly toast the nuts before layering them.If you prefer a less sweet version, reduce the amount of sugar in the syrup.