Best 12 Mexican Bread Pudding Recipes

CAPIROTADA (MEXICAN BREAD PUDDING)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine water, cinnamon, and sugar in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
• Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish.
• Bake for 30 minutes. Remove from oven and cool for at least 15 minutes.

MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE

Steps:

• Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
• Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
• Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
• To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.

NEW MEXICAN CAPIROTADA (BREAD PUDDING)

Steps:

• Place the raisins in a small bowl and pour the brandy over them. Set aside for at least 20 minutes.
• Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish. Layer the bread in the baking dish. Add the pecans and the cheese to the bread, mixing both in lightly. Scatter the raisins over the top, including any brandy not absorbed by the fruit.
• In a small skillet, warm 2 tbsp of the butter. Add apple and apricots and saute until softened. Spoon the fruit over the raisins.
• Pour the sugar into a large, heavy saucepan. Warm over medium high heat till the sugar melts and turns a deep golden brown, about 8 - 10 minutes. Stir occasionally to ensure even melting. Pour the water into the molten sugar, standing back from the pan to avoid the steam that will rise as the water hits the sugar. The mixture will partially solidify.
• Continue cooking till liquid again, stirring occasionally. Add the apple cider, orange juice, butter, vanilla and spices to the syrup. Ladle the syrup carefully over the bread. When the preparation is complete, the syrup should be about level with the top of the bread. If any bread pieces aren't coated, push them into the syrup.
• Bake for 20-25 minutes, till the syrup has absorbed and the cheese has melted into the pudding. Serve the pudding hot, topped with whipped cream if you like.

MEXICAN CHOCOLATE BREAD PUDDING

Steps:

• Butter an 8 by 8 by 2-inch glass baking dish. Set aside.
• Place the bread cubes in the prepared baking dish. Bring the milk to a simmer in a large heavy saucepan. Remove from the heat. Add the chocolate and whisk until melted and smooth.
• Using an electric hand mixer, beat the sugar, eggs, and egg yolks in a medium bowl until blended. Gradually whisk the chocolate mixture into the egg mixture. Add the raisins and cinnamon. Pour the custard over the bread. Let the mixture stand for 1 hour (some custard will not be absorbed). Can be prepared and refrigerated for up to 2 hours ahead.
• Preheat the oven to 350 degrees F.
• Bake until just set and the center moves slightly when the dish is shaken, about 45 minutes. Dust with powdered sugar and serve warm or at room temperature.

CAPIDOTADA (MEXICAN BREAD PUDDING)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Combine the water, cinnamon sticks, and sugar in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the cinnamon turns the water dark brown, about 15 minutes. Remove cinnamon sticks and reserve the water.
• Heat the vegetable oil in a large skillet to 350 degrees F (175 degrees C). Fry the slices of French bread in oil until light brown, turning if necessary, about 1 minute per side. Remove toasted bread from the oil and place on paper towels to drain.
• Arrange half of the toasted bread in a single layer in the greased casserole dish. Sprinkle bread with half of the raisins, pecans, and onion. Arrange a layer of Cheddar cheese on top. Repeat with another layer of bread, raisins, pecans, onions, and cheese.
• Slowly pour the reserved cinnamon water over the casserole, allowing the bread to absorb as much of the liquid as possible. Do not allow the dish to overflow.
• Cover dish with aluminum foil and place in the center of the preheated oven. Bake until lightly browned and puffed, about 30 minutes. Remove from oven and allow to rest for 15 minutes before serving.

CAPIROTADA A LA ANTIGUA (MEXICAN BREAD PUDDING)

Steps:

• Combine guava, piloncillo, orange peel, cinnamon sticks, cloves, and allspice in a saucepan; add water. Bring liquid to a boil; reduce heat and simmer until a syrup forms, about 10 minutes. Strain syrup into a bowl.
• Melt lard in a skillet over medium-high heat; fry baguette slices, working in batches, until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.
• Arrange a layer of fried bread in a baking dish; top with half of the raisins, half of the pecans, half of the pineapple, and half of the cotija cheese. Drizzle half of the syrup over the top. Repeat layering with remaining fried bread, raisins, pineapple, cotija cheese, and syrup. Top with sprinkles. Let stand until bread has absorbed the syrup, 1 to 2 hours.

WARM MEXICAN BREAD PUDDING WITH APPLES AND CREAM (CAPIROTADA)

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch glass casserole.
• Melt butter in a saucepan, add bread cubes and stir to coat evenly. Spread cubes on a baking sheet and bake 15 minutes, or until lightly brown and crisp.
• Remove bread and turn oven temperature up to 400 degrees.
• Combine sugar and water in a saucepan and bring to a boil. Remove from heat. Stir in the cinnamon and set aside.
• In a large mixing bowl, combine apples, walnuts, cream cheese and bread cubes. Drizzle with reserved sugar syrup and mix to evenly distribute. Transfer to prepared pan.
• Bake, uncovered, stirring occasionally, for 15 minutes. Bake an additional 5 minutes, without stirring, until th top is golden brown and crusty and liquid is almost gone.
• Serve warm with pitchers of crema or cream for adding at the table.

CAPIROTADA - MEXICAN BREAD PUDDING

Steps:

• 1. * Piloncillos are cone shaped pieces of raw cane sugar. In my market they can be found in the produce section. They come in a small (about 4-ounce size) and a large (about 9 ounces). If you cannot find piloncillos, or simply prefer not to use them, 1 1/2 cups dark brown sugar may be substituted. ** Most market bakeries sell bolillo rolls. They are much like a French bread (crusty on the outside and soft on the inside). French bread can also be used, or even toasted white bread if you have no choice. Preheat oven to 350 degrees F. Generously butter a medium-size baking dish. Boil the water, cinnamon sticks, cloves, and piloncillo (or brown sugar) together until a syrup forms; set aside. In the prepared baking dish, place a layer of bolilo (or bread cubes). Cover with a layer of the banana or apple slices. Sprinkle some of the raisins, piñons, almonds, and cheese cubes over the top. Repeat layers until all the ingredients (except the syrup) are used. Remove the cinnamon sticks and clove from your syrup and pour the syrup over the top of the layers you have made. Bake for about 30 minutes; remove from oven. Cool slightly, then spoon onto plates and serve warm. Some people also like it cold.

EASY MEXICAN BREAD PUDDING

Steps:

• Combine brown sugar, cinnamon and 3/4 cup water in saucepan.
• Cook over low heat until sugar is dissolved.
• Pour over bread cubes in large bowl and toss gently.
• Add raisins, walnuts and cheese, mixing lightly.
• Spoon bread mixture into buttered 1 1/2 quart casserole.
• Bake at 375 degrees for 15 minutes or until heat through.
• Serve warm with whipped cream.

MEXICAN BREAD PUDDING W/ AMARETTO SAUCE

Steps:

• Tear bread into 1 in pieces.
• Combine with milk and cream in a large bowl, let stand.
• Mix sugar, eggs, and almond extract thoroughly.
• add to bread mixture, make sure the bread is well coated.
• Add almonds, raisins and chopped apricots.
• Spray a 9 x 13 pan with cooking spray.
• Heat oven to 325 degrees.
• Spoon mixture into dish and bake until firm approx 50 minutes.
• Cut into servings and top with sauce below.
• Sauce:.
• Stir sugar and butter in top of a double boiler until butter melts and sugar.
• dissolves.
• Remove and whip egg with Amaretto and put into the sugar mixture.

MEXICAN CORN BREAD PUDDING

Steps:

• 1. Crumble cornbread into a large baking pan. Dry cornbread, uncovered at room temperature 12 hours.(Alternatively, dry cornbread in a 250 degrees oven one hour.)
• 2. Butter a 2 quart baking dish. Pat dry corn kernels. In a bowl toss together cornbread, corn kernels, bell peppers, 1 cup jack cheese, scallion, salt and pepper to taste and transfer to a baking dish. In a bowl whisk together eggs, enchilada sauce, and broth and pour over cornbread mixture. Sprinkle remaining cup of cheese evenly on top. Chill pudding at least one hour up to one day.
• 3. Preheat oven to 350 degrees. bake pudding in middle of oven until bubbling. about 40 minutes

MEXICAN BREAD PUDDING

Steps:

• Preheat oven to 350°F. Melt 4 tablespoons butter in small saucepan over medium-low heat. Whisk in corn oil. Brush large rimmed baking sheet with some of butter mixture. Arrange bread slices on sheet. Brush bread generously with remaining butter mixture. Bake bread slices 10 minutes; turn slices over and bake until golden and crisp, about 5 minutes longer. Cool. Arrange bread in 15x10x2-inch glass baking dish. Maintain oven temperature.
• Bring brown sugar, 1 1/2 cups water, canela sticks, aniseed, and 6 tablespoons butter to boil in medium saucepan, stirring until sugar dissolves. Boil until syrup is reduced to 2 cups, stirring occasionally, about 15 minutes. (Bread and syrup can be prepared 1 day ahead. Cover bread and store at room temperature. Cover and chill syrup. Rewarm syrup before using.)
• Gradually pour warm syrup over bread slices, allowing some of syrup to be absorbed before adding more. Sprinkle raisins, almonds, and peanuts over. Cover dish with foil and bake until bread is slightly softened and syrup is bubbling, about 25 minutes. Place 2 bread slices on each plate; spoon some of syrup, raisins, and nuts over. Top each with queso manchego. Serve with crema mexicana, if desired.
• *Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name. Substitute mild cheddar, Monterey Jack, or Muenster.
• **Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.