Delicious & Easy
Capirotada: Mexican Bread Pudding
Instructions
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.
![](https://cdn.prod.website-files.com/60071cce9e7d3adbac838263/6036d42c006e6dba1f88b78c_5f9080a69530a74c968d047d_Screen%2520Shot%25202019-06-23%2520at%25208.32.34%2520PM.jpeg)
Ingredients for
Capirotada: Mexican Bread Pudding
Instructions for
Capirotada: Mexican Bread Pudding
![](https://cdn.prod.website-files.com/60071cce9e7d3adbac838263/6036d42c006e6dba1f88b78c_5f9080a69530a74c968d047d_Screen%2520Shot%25202019-06-23%2520at%25208.32.34%2520PM.jpeg)