Mexican Capirotada: Traditional Easter Bread Pudding

Add a Mexican twist to your Easter weekend with this traditional Mexican bread pudding
Traditional Mexican Easter Bread Pudding

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Layers of bread, spiced sugar syrup, raisins, and almonds are baked together in this Mexican capirotada, which is traditionally served on Good Friday.

This recipe is courtesy of My Recipes.

6
Servings
862
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/4 Cup dark brown sugar
  • 1 1/4 Cup water
  • 2 cinnamon sticks
  • 4 1/2 Cups French bread, cubed
  • 1/4 Cup golden raisins
  • 1/4 Cup slivered almonds, lightly toasted
  • 2 Tablespoons butter, cut into small pieces
  • Cooking spray
  • 3/4 Cups shredded Monterey Jack cheese

Directions

Place dark brown sugar, water, and cinnamon sticks in a medium saucepan, and bring to a boil. When boiling, reduce the heat and simmer for 10 minutes. Discard the cinnamon sticks.

In a large bowl, combine bread, raisins, almonds, and butter. Pour the warm sugar syrup over the top, and gently toss everything together until the bread is well coated.

Grease an 8-inch baking dish with cooking spray, and spoon the mixture in. Top with the grated cheese.

Cover the dish with foil and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

With the foil still on, bake the pudding for 20 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is golden. Serve warm.

Nutritional Facts

Total Fat
30g
43%
Sugar
35g
39%
Saturated Fat
6g
25%
Cholesterol
58mg
19%
Carbohydrate, by difference
128g
98%
Protein
23g
50%
Vitamin A, RAE
229µg
33%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
361mg
36%
Choline, total
58mg
14%
Fiber, total dietary
6g
24%
Folate, total
229µg
57%
Iron, Fe
10mg
56%
Magnesium, Mg
84mg
26%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
364mg
52%
Riboflavin
1mg
91%
Selenium, Se
46µg
84%
Sodium, Na
787mg
52%
Thiamin
1mg
91%
Water
95g
4%
Zinc, Zn
2mg
25%

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.