Sunday, November 9, 2014

Capirotada (Mexican Bread Pudding)

This is my mom's Mexican bread pudding recipe.  This is not only delicious but it also makes your kitchen smell fantastic!  You will note in the ingredients that some ingredients are optional.  My mom always adds them but my kids are not big fans of raisins so it's not a must to add.  The same with the dates, but I think they are a great addition.  I also substituted honey for the sugar, but either one is fine.  A definite must try!


5 Bolillo rolls (You can also use french bread, about a loaf or loaf and a half)
2 tbs vanilla
1 cup chopped dates (optional)
1 can sweetened condensed milk
3 eggs
1/2 cup melted butter
1 cup raisins (optional) 
1 cup shredded coconut
1 cup sugar or honey
5 cups of milk
sprinkles ;)

Rip the bread into large chunks and place them in a large mixing bowl.  In the blender mix: vanilla, eggs, butter, honey, sweetened condensed milk, and some of the milk.  Pour mixture on top of the bread.  Add dates, coconut, raisins and the rest of the milk.  Add the milk slowly.  You want everything to be pretty moist, if 5 cups of milk is not enough to moist all of the bread then add some more.  Once everything is well mixed, place mixture in a greased 9x13 baking dish.  Sprinkle top with sprinkles! Bake at 350 degrees fahrenheit for about an hour or until set.  Enjoy!

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