Easy Capirotada Recipe | Mexican Bread Pudding Recipe | How to Make Bread Pudding

piloncillo

🥗Healthier: brown sugar

💰Cheaper: white sugar

Brown sugar mimics the rich flavor of piloncillo.

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide a similar texture and flavor.

cheese

🥗Healthier: ricotta

💰Cheaper: cream cheese

Ricotta offers a lighter option while maintaining creaminess.

bolillo bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients.

Preheat the oven to 350 ºF.

Slice the French bread rolls into thick pieces and set aside.

In a saucepan, combine water, piloncillo, cinnamon sticks, anise seeds, cloves, and the vanilla bean pod. Bring to a simmer until the piloncillo dissolves, about 5-7 minutes.

Remove from heat and let the syrup cool slightly.

Layer the sliced bread in an 8 x 8 baking dish, overlapping slightly.

Drizzle some syrup over the first layer of bread.

Sprinkle raisins, pumpkin seeds, and shredded coconut over the syrup-covered bread.

Repeat layering with remaining bread, syrup, pumpkin seeds, and coconut.

Pour any remaining syrup evenly over the top layer.

Cover the baking dish with aluminum foil and bake for 45 minutes.

Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.

Let cool slightly before serving, garnished with banana and apple slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens