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Mexican Bread Pudding (Capirotada)
dessert

Mexican Bread Pudding (Capirotada)

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This Mexican bread pudding is typically served during the Lenten period. It is prepared with slices of bolillos, a small bread roll, layered with nuts, fruit, cheese and a spiced syrup. It is traditionally served as a dessert, however the addition of savory roasted peanuts and queso fresco also makes it a delicious breakfast or brunch dish.
  • 25m

    prep time

  • 45m

    Cook Time

  • 425

    Calories

  • 11

    Ingredients

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Ingredients

8

Servings

  • 8 tablespoons (1 stick) butter, softened, divided
  • 4 bolillo rolls, cut into 1/2-inch slices (about 18 slices)
  • 2 cups water
  • 8 ounces piloncillo, (panela), coarsely chopped
  • 2 teaspoons grated orange peel
  • 3 McCormick® Cinnamon Sticks
  • 1 teaspoon McCormick® Anise Seed
  • 3 McCormick® Cloves, Whole
  • 1/2 cup raisins, divided
  • 1/2 cup unsalted dry roasted peanuts, coarsely chopped, divided
  • 1 1/2 cups crumbled queso fresco, divided Substitutions available
    • shredded Monterey Jack cheese, divided

Instructions

  • Preheat oven to 350°F. Coat bottom of large shallow baking pan with 1 tablespoon of the softened butter. Using only the center-cut bread slices, arrange bread in single layer on baking pan. Brush both sides of bread with 6 tablespoons of the remaining softened butter. Bake 20 minutes or until lightly toasted, turning bread over after 10 minutes. Cool slightly.

  • Meanwhile, mix water, piloncillo, orange peel, cinnamon sticks, anise seeds and cloves in heavy-bottomed 3-quart saucepan. Cook on medium heat 5 minutes, stirring to dissolve piloncillo. Bring to boil on medium-high heat. Boil 20 minutes or until syrup thinly coats a spoon. Strain and set aside.

  • Coat 13x9-inch baking dish with remaining 1 tablespoon softened butter. Arrange 9 slices of bread in single layer in bottom of baking dish. Gradually pour 1/2 of the warm syrup over bread slices, allowing some of syrup to be absorbed by the bread before adding more syrup. Sprinkle 1/2 of the raisins, peanuts and cheese over top. Repeat layering with remaining bread slices, warm syrup, raisins, peanuts and cheese. Cover with foil.

  • Bake 25 minutes or until bread is slightly softened and syrup is bubbling.

Nutrition information (per Serving)

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