Capirotada

Mexican bread pudding made with a cinnamon, brown sugar syrup. Topped with
pecans, coconut flakes, and raisins.

Servings: 6 servings

Author:

Dessert

Mexican

mexican recipe bread pudding mexican dessert

🧂 Ingredients

1 Preheat oven to 350°
2 Slice french bread into about ¾ inch slices. Place onto a large baking sheet.
Bake for 15 minutes until lightly golden and toasted.
3 While bread is toasting, place water, piloncillo (or brown sugar), cinnamon
sticks, and whole cloves in a sauce pan over medium heat. Cook until piloncillo
or sugar is melted and syrup has simmered, about 15 minutes. Remove cinnamon
sticks and cloves.
4 Arrange a layer of toasted bread in a 13×9 baking dish. Top with ¼ cup raisins,
¼ cup pecans, and half of the coconut. Pour ¾ cup of syrup on top.
5 Repeat process one more time, leaving 1/4 cup syrup to the side for serving if
preferred. This is not how it is typically served but makes for a great
presentation and for a little extra delicious syrup.
6 Bake for additional 15 minutes to give time for the bread to absorb the syrup.
7 Serve with a hot cup of coffee or a cold glass of milk. This can be enjoyed warm
or cold!