Mexican Bread Pudding, or "Capirotada," is a delectable dessert that will transport your taste buds straight to Mexico. This classic dish is made by layering slices of bread, nuts, and raisins and drizzling them with a rich, cinnamon-spiced syrup that soaks into every crevice.
Kelly Reci
Prep Time 20 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour35 minutesminutes
Ingredients
6Bolillo Rollssliced into ½ inch chunks 1 ½ cup Raisins
2Bananas sliced
3cupsShredded white Cheese Sauces
Cinnamon sauce 4 ½ cups water
1 ½cupspacked Dark Brown Sugar 4-6 Cinnamon Sticks
6-8Whole Cloves
Churro cream
4Eggs
1 ½cupsCinnamon Churro Coffee Creamer
Garnish:
Caramel Sauce Whip Cream
Instructions
Preheat your oven to 200 degrees
Cut your Bolillo rolls into ½ inch chunks.
Place the cut Bolillo chunks on a parchment or silicone mat lined baking sheet. Place in the oven for 30 minutes.
In a medium sized saucepan add water, brown sugar, cinnamon sticks, and cloves. Whisk to combine.
Bring to a boil and then reduce to medium heat and cook for 25 minutes.
In a large bowl add your bread chunks, raisins, and cheese, toss to combine. Strain the cinnamon sauce to remove the cinnamon sticks and cloves.
Allow the cinnamon sauce to reach room temperature. Pour the cinnamon mixture into the bread raisin mixture. Using your hands, toss to combine.
Sit to the side for 10 minutes.
Add the sliced bananas to the bread mixture and toss to combine.
Pour the bread mixture into a baking dish that is coated in non-stick baking spray.
Spread bread mixture evenly in the baking dish.
In a medium sized bowl add the eggs and creamer, whisk to combine. Pour the egg mixture evenly over the bread mixture.
Preheat the the oven to 350 degrees Cover the dish with a non-stick baking foil. Bake the bread pudding for 40 minutes.
Remove from the oven and allow it to sit for 10 minutes. Garnish and serve.