This dish was served by my mother every Christmas. It was a big hit! This bead pudding is lovely with the texture of walnuts and the taste of cinnamon. This may be served warm or cold.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
15 mins
total:
1 hr 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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

  • Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish.

  • Bake for 30 minutes. Remove from oven and cool for at least 15 minutes.

Cook's Note:

Substitute pinon nuts for the walnuts, if you like.

Nutrition Facts

465 calories; protein 8.2g; carbohydrates 82.6g; fat 13.3g; cholesterol 16.9mg; sodium 397.8mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/20/2007
What i would change about this recipe, because its the original way to do it, is use piloncillo, instead of the sugar. you can find piloncillo in the grocery store.. And if you like, add some chopped coconut on top of it. With the piloncillo , the flavor changes for better... Read More
(109)

Most helpful critical review

Rating: 3 stars
04/08/2007
This recipe is different from the traditional way I've always made capirotada. But since it was so much faster to prepare I wanted to try it. I can't say I loved it. My kids wouldn't touch it and I think my husband only ate it because he felt bad for me. I would recommend more traditional capirotada recipes from other sites. Read More
(89)
16 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
08/19/2007
What i would change about this recipe, because its the original way to do it, is use piloncillo, instead of the sugar. you can find piloncillo in the grocery store.. And if you like, add some chopped coconut on top of it. With the piloncillo , the flavor changes for better... Read More
(109)
Rating: 3 stars
04/08/2007
This recipe is different from the traditional way I've always made capirotada. But since it was so much faster to prepare I wanted to try it. I can't say I loved it. My kids wouldn't touch it and I think my husband only ate it because he felt bad for me. I would recommend more traditional capirotada recipes from other sites. Read More
(89)
Rating: 5 stars
03/14/2003
This was a great recipe. I used a "fruit Medley" mix(instead of all raisins), which is a combination of chopped dried fruits such as apricots, apples, pears, sultanas and some raisins etc.,between the layers. Everyone loved it at the dinner party. Served with a dollop of cream. You could also substitute chopped Pecan nuts instead of the Walnuts, if you felt they had too stronger flavour.(Lyn Smith) Read More
(42)
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Rating: 2 stars
06/26/2012
The way I do it. I use Mexican bread called bolillo I sliced them about 1" slices butter them up, toast them up and set aside., I use piloncillo, water, canela sticks, cloves and make a syrup. I use Monterrey jack cheese and I do the layer system. I use a deep baking pan or dish. tortilla in the bottom, so it won't burn. bread, banana slices, walnuts, raisins ,apples chunks, dried plums, you basically put what you like i have to do two batches because my son does not like bananas, well then you and the cheese top that with one cup or more so you soak the bread a little with the piloncillo syrup. then start second layer. you can go a high as 4 layers. hope you like it Read More
(31)
Rating: 4 stars
07/10/2008
Ok but i was used to the way my mother made it which was similar except the water was anise tea which really tastes great Read More
(23)
Rating: 4 stars
08/10/2005
Try adding 1/2 - 1 tsp each of orange and lemon zest to the recipe. Read More
(8)
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Rating: 4 stars
08/17/2009
Very tasty but it was not moist enough for me. so i added a big more pineapple juice and cream.. Read More
(8)
Rating: 5 stars
09/07/2006
I made this just because I happened to have all the ingredients on hand. It's fantastic! Like a sweet French toast casserole, minus the eggs. Would be great as a brunch dish. Read More
(6)
Rating: 4 stars
12/11/2003
If I made this again I would double the Sugar water mix. It did not completely cover the bread. Otherwise very good. Read More
(5)