Mexican Bread Pudding: A Delicious & Easy Recipe

Mexican Bread Pudding, or Capirotada as it’s traditionally known, is so much more than just a dessert; it’s a warm hug in a bowl, a taste of history, and a celebration of resourcefulness. Have you ever wondered how to transform stale bread into something truly extraordinary? Well, prepare to be amazed! This recipe isn’t just about using up leftover bread; it’s about creating a symphony of flavors and textures that will transport you straight to a Mexican kitchen.

Capirotada boasts a rich history, deeply rooted in the traditions of Lent and Semana Santa (Holy Week). It’s a dish often prepared during this time, symbolizing the suffering of Christ with its various ingredients. The bread represents the body of Christ, the syrup symbolizes his blood, the cheese represents the shroud, and the spices represent the nails of the cross. While the symbolism is profound, the deliciousness is undeniable!

People adore Mexican Bread Pudding for its comforting warmth, its delightful combination of sweet and savory notes, and its satisfyingly chewy texture. The soft, syrup-soaked bread, combined with the crunch of nuts and the sweetness of dried fruits, creates a truly unforgettable experience. Plus, it’s incredibly versatile! You can customize it with your favorite ingredients, making it a perfect dish to adapt to your own tastes and preferences. Ready to embark on this culinary adventure with me? Let’s get started!

Ingredients:

• 1 large loaf of stale Mexican sweet bread (pan dulce), such as conchas, bolillos, or a mix, about 1 pound
• 6 large eggs
• 3 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Pinch of salt
• 1/2 cup raisins (optional)
• 1/4 cup chopped pecans or walnuts (optional)
• 4 tablespoons unsalted butter, melted, for greasing the pan
• For the Cajeta Sauce:
• 1 (13.5 ounce) can goat’s milk caramel (cajeta)
• 1/4 cup heavy cream
• 1 tablespoon butter
• Pinch of salt

Preparing the Bread:

Okay, let’s get started! The first thing we need to do is prep our star ingredient: the pan dulce. It needs to be nice and stale, so if yours is still a bit soft, you can leave it out uncovered overnight. If it’s already hard, perfect!

1. Cut the Bread: Using a serrated knife, cut the pan dulce into 1-inch cubes. Don’t worry about making them perfect; rustic is good! We want lots of surface area for soaking up all that delicious custard.
2. Dry the Bread (Optional): If you want a really dense bread pudding, you can skip this step. But if you prefer a slightly lighter texture, spread the cubed bread out on a baking sheet and bake in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until lightly toasted and dried out. Keep a close eye on them so they don’t burn! Let them cool completely before moving on.

Making the Custard:

Now for the heart of our bread pudding: the creamy, spiced custard. This is where all the flavor comes from, so let’s make it count!

1. Whisk the Eggs: In a large bowl, whisk together the eggs until they are light and frothy. This will help create a smooth and even custard.
2. Add the Dairy: Pour in the whole milk and heavy cream. Whisk until well combined. The combination of milk and cream gives the bread pudding a rich and decadent texture.
3. Sweeten the Mixture: Add the granulated sugar and dark brown sugar. The brown sugar adds a lovely molasses flavor that complements the spices beautifully. Whisk until the sugars are completely dissolved.
4. Flavor it Up: Stir in the vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and salt. These spices are what give our bread pudding that warm, comforting Mexican flavor. Don’t be afraid to adjust the amounts to your liking!
5. Combine Custard and Bread: Place the cubed bread into a large bowl. Pour the custard mixture over the bread, making sure all the pieces are evenly coated. Gently press down on the bread to submerge it in the custard.
6. Let it Soak: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. This allows the bread to fully absorb the custard, resulting in a moist and flavorful bread pudding. The longer it soaks, the better!
7. Add Optional Ingredients: If you’re using raisins and/or pecans, gently fold them into the bread and custard mixture after it has soaked.

Baking the Bread Pudding:

Almost there! Now it’s time to bake our bread pudding to golden-brown perfection.

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Grease the Baking Dish: Generously grease a 9×13 inch baking dish with the melted butter. Make sure to get into all the corners and crevices. This will prevent the bread pudding from sticking and make it easier to serve.
3. Pour into Baking Dish: Pour the bread and custard mixture into the prepared baking dish, spreading it out evenly.
4. Bake: Bake for 45-60 minutes, or until the bread pudding is golden brown on top and the custard is set. A knife inserted into the center should come out clean (or with just a few moist crumbs). The baking time may vary depending on your oven, so keep an eye on it.
5. Cool Slightly: Let the bread pudding cool in the baking dish for at least 15-20 minutes before serving. This will allow it to set up a bit more and make it easier to cut.

Making the Cajeta Sauce:

While the bread pudding is baking (or cooling), let’s whip up a quick and easy cajeta sauce. This adds a touch of extra sweetness and caramel flavor that perfectly complements the bread pudding.

1. Combine Ingredients: In a small saucepan, combine the cajeta, heavy cream, butter, and salt.
2. Heat and Stir: Heat over medium-low heat, stirring constantly, until the butter is melted and the sauce is smooth and creamy. This should only take a few minutes.
3. Simmer (Optional): If you want a thicker sauce, you can simmer it for a few more minutes, stirring occasionally, until it reaches your desired consistency. Be careful not to burn it!
4. Remove from Heat: Remove the sauce from the heat and let it cool slightly. It will thicken as it cools.

Serving:

Finally, the best part! Serving and enjoying our delicious Mexican Bread Pudding.

1. Cut and Serve: Cut the bread pudding into squares and serve warm.
2. Drizzle with Cajeta Sauce: Drizzle generously with the cajeta sauce.
3. Optional Garnishes: If you’re feeling fancy, you can garnish with a sprinkle of cinnamon, a dollop of whipped cream, or a scoop of vanilla ice cream.

Conclusion:

This isn’t just bread pudding; it’s a fiesta in every bite! The rich, cinnamon-infused custard, the subtle heat from the chili, and the satisfying chew of the bread all combine to create a truly unforgettable dessert. I wholeheartedly believe this Mexican Bread Pudding is a must-try for anyone looking to elevate their dessert game and experience a unique twist on a classic comfort food. It’s the perfect balance of sweet, spicy, and utterly delicious, making it a guaranteed crowd-pleaser.

But the best part? It’s incredibly versatile! Serve it warm with a scoop of vanilla ice cream for a classic pairing that never fails. Or, for an extra layer of indulgence, drizzle it with cajeta (Mexican caramel sauce) – the creamy, goat’s milk caramel will complement the flavors beautifully. If you’re feeling adventurous, try adding a splash of tequila or rum to the custard for an adult-friendly version. A sprinkle of toasted pecans or walnuts adds a delightful crunch, while a dusting of cocoa powder provides a touch of elegance.

For a lighter option, serve it with fresh berries and a dollop of whipped cream. The tartness of the berries will cut through the richness of the pudding, creating a refreshing contrast. You could even transform it into a breakfast treat by serving it with a side of scrambled eggs and bacon – a sweet and savory combination that’s sure to start your day off right.

Don’t be afraid to experiment with different types of bread, too! While I used challah in the recipe, brioche or even croissants would work wonderfully. Just be sure to adjust the amount of custard accordingly, as different breads absorb liquid at different rates. And if you’re short on time, you can even use pre-made cinnamon rolls for an even quicker and easier version.

The possibilities are truly endless! This recipe is a fantastic base to build upon, so feel free to get creative and customize it to your liking. Add your favorite spices, fruits, or nuts to make it your own signature dish.

I’m so confident that you’ll love this Mexican Bread Pudding as much as I do. It’s the perfect dessert for any occasion, from a casual weeknight dinner to a festive holiday gathering. It’s also a great way to use up leftover bread, making it a sustainable and budget-friendly option.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you won’t be disappointed.

Once you’ve tried this recipe, I’d absolutely love to hear about your experience! Did you make any modifications? What were your favorite toppings? Share your photos and comments in the comments section below. I’m always eager to learn from my readers and see how you’ve put your own spin on my recipes. Let’s create a community of bread pudding enthusiasts! Happy baking, and I hope you enjoy every single bite of this delicious and comforting dessert. I can’t wait to hear what you think!