Mexican Bread Pudding (Capirotada)
Topped with whipped cream, this deep, warm bread pudding is filled with spiced fruit flavor and a nutty crunch.
- 1 1/2 cups C&H® Golden Brown Sugar
- 1 1/2 cups water
- 2 tablespoons corn syrup, light
- 3 inches of stick cinnamon
- 3 whole cloves
- 2 to 3 whole wheat rolls, cubed and toasted
- 1 firm banana, sliced
- 1 apple, peeled, cored and sliced
- 1/2 cup golden raisins
- 1/4 cup peanuts
- 1/4 cup almonds, sliced
- Golden Brown Sugar
- C&H® Golden Brown Sugar
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- Heat oven to 350 degrees F. Prepare buttered 1-quart shallow baking
- Combine brown sugar, water, corn syrup, cinnamon and cloves in a medium
saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce
heat and simmer, without stirring, about 8 to 10 minutes. Remove from heat
and cool slightly.
- In prepared baking dish, arrange bread, banana, apples, raisins, peanuts
and almonds in a single layer.
- Remove and discard spices from sugar syrup. Gradually pour enough syrup
over bread and fruit mixture to moisten bread well. (Pour slowly, or the
syrup will go to the bottom.) Save remaining syrup to use when serving.
- Bake in the center of oven for 20 to 25 minutes, or until apples are
tender. Uncover; continue baking until pudding top is crisp and golden,
another 10 to 15 minutes.
- Serve warm with whipped cream or sweetened sour cream, if desired.
Yield: 6 servings
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