Dessert for 10

Capirotada Bread Pudding

Name: Capirotada Bread Pudding
Total time: 35 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 12 oz about 1 1/4 cup of piloncillo or dark brown sugar; 1 1/2 cups water; 1 stick cinnamon; 2 whole clove spice; 3 tbsp melted butter; 3 tbsp vegetable oil; 16 slices 1/3” thick of bolillo or french bread at least 2 days old; 3/4 cup cotija cheese; 1/4 cup roasted peanut; 1/4 cup raisins; 2 tbsp butter cut in small cubes; 2 bananas; 4 tbsp rainbow decorative sprinkles; 1/2 cup shredded coconut

Old bread bakes with cinnamon syrup, cheese, peanuts, raisins, bananas, coconut, and colorful sprinkles for a sweet Mexican dessert.

$0.99per serving $

35 minstart to table

10servings

Mexican Vegetarian Budget Desserts

Ingredients

12 oz about 1 1/4 cup of piloncillo or dark brown sugar
1 1/2 cups water
1 stick cinnamon
2 whole clove spice
3 tbsp melted butter
3 tbsp vegetable oil
16 slices 1/3” thick of bolillo or french bread at least 2 days old
3/4 cup cotija cheese
1/4 cup roasted peanut
1/4 cup raisins
2 tbsp butter cut in small cubes
2 bananas
4 tbsp rainbow decorative sprinkles
1/2 cup shredded coconut

Steps

Simmer the water, brown sugar, cinnamon, and cloves in a saucepan over medium heat for 8 minutes.
Melt the butter with the oil in a large skillet, then toast the bread in batches for 2 minutes per side.
Arrange the toasted bread in a greased 9-by-13-inch baking dish, sprinkling cheese, peanuts, raisins, and coconut between layers.
Pour the warm syrup evenly over the bread and dot the top with the butter cubes.
Bake at 350°F for 12 minutes, until the bread is soft and the syrup bubbles.
Top with sliced bananas and rainbow sprinkles before serving.