Capirotada (Mexican Bread Pudding)

Capirotada (Mexican Bread Pudding)
Photo by Karry Hosford


  • 2 (3-inch) cinnamon sticks
  • Cooking spray
  • 1 ¼ cups water
  • ¾ cup (3 ounces) shredded Monterey Jack cheese
  • 1 ¼ cups packed dark brown sugar
  • 4 ½ cups (1/2-inch) cubed French bread (about 8 ounces)
  • ¼ cup slivered almonds, toasted
  • + 2 more ingredients
    • ¼ cup golden raisins
    • 2 tablespoons butter, cut into small pieces

Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks. Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated wi...

View full recipe at My Recipes


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