Mexican Bread Pudding
Capirotada is a Mexican bread pudding made with cinnamon, piloncillo, cloves, raisins, bread, and cheese. I can smell and taste the sweet warm melted cheese as I type this. Yes, you read it right… cheese. The combination of these ingredients is sure to awaken your taste buds.
Ingredients
- 3 large eggs
- ½ cup sugar
- ½ cup raisins
- 3 cups whole milk
- 1 teaspoon vanilla
- 1 stick of cinnamon optional
- 500 Grams of day-old bread cut into pieces (about 8 cups)
- 1/3 cup butter melted and cooled
- 1 teaspoon ground cinnamon
Instructions
First, preheat your oven to 350 degrees F. Grease an 8-inch square baking dish.
Then, place the pieces of bread in a large bowl and pour the milk over them. Let them soak the milk for a few minutes to soften. (About 5 minutes) With your hand or with a fork, crumble the pieces.
Beat the eggs in a small bowl and pour into the bread mixture, then add the melted butter, sugar, vanilla, cinnamon and raisins. Mix until a uniform mixture is obtained. Do not over mix.
Pour the mixture onto your greased baking dish and smooth the top using a spatula. Cut the cinnamon stick into pieces and insert it in different places as shown in the picture. Adding the cinnamon stick is optional; I love doing it because this is how I remember the bread pudding sold in my hometown growing up. Cinnamon adds flavor to bread and your kitchen smells wonderful while baking.
Bake for 50 to 60 minutes in an oven preheated to 350 F. Taste with a toothpick to check if it is done.
The top surface will form a crust, but the bread will still be soft.
When you take your bread pudding out of the oven, it will look fluffy; wait for it to cool before cutting. When it cools, the fluff will be reduced. Check the difference in the pictures above.
Happy Cooking Time.
