All Recipes

Mexican Capirotada “Bread Pudding”

20 Mins


1 Bag Martin's Butter Bread or Potatobred Stuffing

1 Mexican Piloncillo Sugar Cone or 1/2 Cup Brown Sugar

3 Tablespoons Melted Butter

1/4 Cup Water

1/2 Cup Monterey Jack Shredded Cheese

1/2 Cup Toasted Peanuts

1/2 Raisins

1/4 Wild Rice (or any cooked rice)

1/2 Tablespoon Cinnamon

1/4 Cup Maple Syrup

Fresh Mint, to garnish

Serves: 4-6


Step 1

Preheat oven at 350 degrees. If using Martin’s Butter Bread, cut it in cubes and toast in oven until crunchy. If using stuffing bread, skip this step.

Step 2

Melt on log heat piloncillo sugar or brown sugar in a small pot with water and butter until it dissolves. Turn heat off, add cinnamon and mix well.

Step 3

In a large bowl, mix bread and sugar mixture together until well combined. Add peanuts, rice, and raisins. Place in a greased cast iron skillet, sprinkle cheese and bake for 10-12 minutes until golden brown.

Step 4

Remove from oven, drizzle maple syrup, garnish with fresh mint, and enjoy with your favorite milk and conversation around the table. Enjoy!