Mexican Bread Pudding

It is with pure joy that I am presenting this recipe for Mexican Bread Pudding or Capirotada as some Latinos would say.  This is a recipe from a beautiful new soon to be published Cookbook, Muy Bueno by, Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza with fabulous Photography by Jeanine Thurston. Heather at Girlichef invited me to participate in this Cookbook Spotlight to introduce Muy Bueno and I am thrilled to participate!

Mexican Bread Pudding

Mexican Bread Pudding

Muy Bueno

Prepared By

Miz Helen's Kitchen

4 Bollio Rolls or French Rolls

4 tablespoons butter or spray butter

4 1/2 cups water

12 ounces piloncillo or 1 1/2 cups packed dark brown sugar

4 cinnamon sticks

6 whole cloves

1 cup raisins

3 cups shredded Longhorn Cheddar or Colby Cheese

Preheat Oven to 350 degrees F

Cut rolls into 1/2 inch slices and butter both sides of each slice.  Layer on a baking sheet and bake for 3 minutes on each side, until lightly toasted and dry.  Remove and cool.  

Combine water, piloncillo, cinnamon sticks and cloves in a large saucepan.  Bring to a boil; reduce heat, and simmer uncovered for 20 minutes, creating a syrup.  Remove from heat, cover, and let steep for 2 hours.  Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside.

Spray an 8 inch x 10 1/2 inch baking dish with non-stick spray.  Layer the ingredients in the following order: a third of the toasted bread, a third of the raisins, a third of the cheese, and then pour 1 1/2 cups syrup evenly over cheese.  Wait 15 minutes and then layer another third of the bread, raisins, and cheese, and pour another 1 1/2 cups syrup evenly over cheese.  Let soak for another 15 minutes.  Top with the remaining bread, raisins, and cheese, and pour remaining syrup evenly over bread.  Let set for another 15 minutes.

Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake 40 minutes. Uncover and bake until cheese is golden brown, about 10 to 15 minutes more.

Serve Warm

8 to 10 Servings

Ready To Serve

This very flavorful recipe filled our home with smells that brought me back to my childhood when we would have this pudding on very special occasions at my cousin's house.  It is just delicious!

It is Muy Bueno!
Enjoy!!

This post is part of Muy Bueno Cookbook Spotlight Cook Off  , sponsored by Hippocrene Books, and hosted at girlichef

I Will Be Giving One Of These Beautiful Cookbooks To One Of My Lucky (USA) Readers
Watch For The Give Away

Thank you so much for stopping by to enjoy this wonderful Mexican Bread Pudding with us today. There are other great post from this awesome cookbook at this Link  Hope you are having a great week and come back soon!

Peace and Joy

Miz Helen
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