Capirotada - Mexican Bread Pudding
  • Cooking Time: 30 minutes
  • Servings: 8
  • 8 slices of Hawaiian sweet bread, cubed
  • 6 cups milk, scalded
  • 2 cups dark brown sugar
  • 2 teaspoons ground nutmeg
  • 3 teaspoons cinnamon
  • ¼ teaspoon salt
  • 6 eggs, well beaten
  • ½ cup melted butter
  • 2 teaspoons vanilla
  • ½ cup chopped pecans
  • ½ cup raisins
  • 6 ounces cream cheese, cubed
  1. Combine bread cubes and scalded milk in a buttered 4 quart baking dish; let bread soak for about 10 mninutes.
  2. In a bowl combine the sugar with the spices and salt; stir in the eggs and melted butter; then mix in the rest of the ingredients.
  3. Pour the mixture over the bread cubes and stir lightly until well blended.
  4. Bake for 30 minutes in a preheated 350ºF oven.
We found this delightful recipe in Trader Vic's Book of Mexican Coooking, but instead of regular white bread, we use Hawaiian sweet bread, because it gives a better flavor.