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Sandra Belcher shares her family's recipe for comforting and indulgent Mexican bread pudding.

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October 21, 2020
8 serving(s)
3 cups water
3 cinnamon sticks
6 whole cloves
2 cups dark brown sugar
6 corn tortillas
4 stale bolillo rolls or French bread, sliced into about 20 slices (for layering)
6 tablespoons lard or butter, cubed by tablespoon
1 cup raisins
1 cup chopped nuts (almonds or your choice)
1 cup queso Oaxaca or Monterey Jack cheese cut into small cubes
½ cup sweetened shredded coconut


Preheat oven to 350 degrees.

Make a syrup by bringing water, cinnamon sticks, cloves, and sugar to a boil in a small saucepan over high heat. Reduce heat to medium and simmer for 10 minutes. Remove cinnamon sticks and cloves and set aside to cool slightly.

In an 8-inch round pan, rub 2 tablespoons lard or butter to coat the sides of the pan and line with 4 of the corn tortillas.

Dip sliced bread in syrup mixture and begin to layer in pan over tortillas, sprinkling ⅓ each of the lard or butter, raisins, nuts, cheese, and coconut over the bread.

Repeat for 2 more layers and drizzle with any remaining syrup. Top with 2 tortillas rubbed with butter to keep moist while baking. Bake until tortillas on top are crisp and capirotada is moist in the center, about 30 minutes.

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