Imperial Sugar
Dixie Crystals

Capirotada (Mexican Bread Pudding)

Capirotada (Mexican Bread Pudding)


  • 6 bolillos, torn in pieces
  • 2 cups Dixie Crystals Dark Brown Sugar
  • 2 (4-inch) cinnamon sticks
  • 4 whole cloves
  • 1 star anise
  • 4 cups water
  • 1 cup raisins
  • 1 cup pecans or walnuts, chopped
  • 2 cups cheddar cheese, shredded


  1. Preheat oven to 350°F.
  2. Spread bolillo pieces on a baking dish and bake 5-8 minutes until lightly browned and toasted.
  3. Remove and set aside.
  4. In a large sauce saucepan, combine 2 cups brown sugar, cinnamon sticks, cloves, star anise and water.
  5. Bring to a boil, reduce heat and simmer 10 minutes.
  6. Strain; set aside.
  7. Spray a 9"x13" baking dish with non-stick cooking spray.
  8. Layer 1/2 of bread pieces and sprinkle with 1/2 of raisins, pecans or walnuts, and cheese.
  9. Repeat the second layering, finishing with a cheese.
  10. Carefully pour syrup over the entire dish.
  11. Bake 30 minutes, until cheese is melted.
  12. Serve warm.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Vianney Rodriguez @sweetlifebake.com