Bread Pudding

Name: Bread Pudding (Capirotada)
Yield: Serves 8 to 10
Cuisine: American
Ingredients: ½ cup (1 stick) unsalted butter, melted, plus more for greasing the dish; ¾ cup toasted slivered almonds; ½ pound grated queso blanco (see Note); 1 recipe piloncillo syrup; Vanilla ice cream, for serving (optional); 1 large mango, peeled, seeded, and cut into 1-inch cubes; ½ medium pineapple, peeled, cored, and cut into 1-inch cubes; 1 medium papaya, peeled, seeded, and cut into 1-inch cubes; 2 tablespoons chopped mint; 2 tablespoons sugar; ½ cup orange juice; ½ cup tequila; 1 1-pound loaf day-old bread, such as bolillos, French bread, or brioche, cut into 2-inch cubes; 1 1-pound loaf day-old bread, such as bolillos, French bread, or brioche, cut into 2-inch cubes; 1 1-pound loaf day-old bread, such as bolillos, French bread, or brioche, cut into 2-inch cubes; 1 1-pound loaf day-old bread, such as bolillos, French bread, or brioche, cut into 2-inch cubes

Capirotada

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

This Mexican bread pudding is a traditional dish during Lent, and a favorite of Latin eateries that serve Cuban sandwiches and Mexican tortas. Three-day-old bread can be transformed into a sweet treat–nothing ever goes to waste.

Bolillos are the traditional choice but French bread, brioche, or challah may be substituted. The toasted bread is layered with cheese, nuts, and fruit, with brown sugar syrup poured over it to moisten. This may sound like an odd mingling, but trust m

Ingredients

Americas
United States
Mexico
Dessert
Vegetarian

Ingredients

Method