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Week 20: Capirotada (Mexico)

Capirotada was actually a savory dish in pre-colonial Spain, unlike the sweet Mexican version of bread pudding recipe I'm sharing with you today!

Capirotada consists of:

Stale bread



Cinnamon + Cloves


Brown sugar - or piloncillo

One version says capirotada was created by Spaniards after combining stale bread with Aztec tea.

Another story of capirotada's origin says that Jews from Mexico used the bread pudding as a way to hide unleavened bread during Passover.




  • 3 bolillos sliced/16 slices French bread

  • 1/2 cup brown sugar/piloncillo

  • 2 cinnamon sticks

  • 1 clove

  • 2 cups milk

  • 1 1/2 cups bananas, sliced

  • 1/2 cup almonds, slivered

  • 1/3 cup raisins

  • 1/2 cup cheddar/mozzarella cheese


  1. Preheat your oven to 350 degrees and take out a casserole pan.

  2. Bake the bread in your prepared pan for five minutes. Set aside.

  3. In a pot, boil milk, cinnamon, cloves, and brown sugar. After five minutes turn the heat down to low and cook the mixture for 10 minutes. Take the cinnamon sticks and clove out.

  4. Sprinkle the bananas, raisins, and almonds over the baked bread. Pour the milk mixture over and cover the pan with aluminum foil. Bake for 20 minutes covered, then take the foil off, and continue baking for 10 more minutes. Serve!


- The Bored Baker 👩🏽‍🍳


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