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Mexican Capirotada

Rated as 5 out of 5 Stars
1

"This is a traditional Mexican bread pudding served during Lent. It is commonly made with piloncillo (Mexican brown sugar)."
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Ingredients

1 h 20 m servings 490
Original recipe yields 24 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
  3. Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
  4. Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.

Nutrition Facts


Per Serving: 490 calories; 29 49.6 11 61 590 Full nutrition

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Reviews

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this is the capirotada I ate as a child .my mom made it just for holidays and we ate it all up. .thank you

This is the best and most authentic capirotada recipe EVER, but I did alter it a bit to suit my family’s preferences. I added: 2 large peeled, sliced apples, golden delicious 2 cups of pit...