Every Christmas, my mother served this dish. It was quite popular! With the texture of walnuts and the flavor of cinnamon, this bead pudding is wonderful. You may either serve this hot or chilled.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (1 pound) loaf white bread
- 2 tablespoons butter
- 1 cup raisins
- 1 cup pineapple chunks, drained
- 4 ounces Colby longhorn cheese
- ¾ cup chopped walnuts
- 10 cinnamon sticks
- 2 cups white sugar
- 2 cups water
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine water, cinnamon, and sugar in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
- Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish.
- Bake for 30 minutes. Remove from oven and cool for at least 15 minutes.
- Substitute pinon nuts for the walnuts, if you like.
Nutrition Facts
| Calories | 465 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 398 mg |
| Sugars | 55 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This is the exact recipe my Dad made with old bread. Out of 8 children none of us ate the ends so he would save them and he made this. Little did we know. This recipe needs no additional ingredients or toppings leave it alone. Excellent!
Yes I agree about using piloncillo. That’s what I always remember being used. My grandfather also used peanuts instead. I made once 20 yr ago. Mmm….childhood memories
Made this to as dessert to go with Rick’s enchiladas… Did not have pineapple so served with mandarin oranges. Also added lemon juice and orange rind to syrup…..OH YES! Ps as if not sweet enough served with whip cream.
After following the recipe to the letter, I found it had several drawbacks. First, it was very unattractive to look at, which set the tone. Second, the flavor combination was bizarre and no one wanted to touch the cheese, peeling it off. Third, the syrup was extremely heavy in taste, enough that you could almost get ill from the sweetness.This may just be an acquired taste with some people but I will never make it again, and I believe my guests were actually trying to figure out which recipe it was so they never did as well! We were very disappointed and I’m not sure how you could improve this without totally changing the recipe.
The way I do it. I use Mexican bread called bolillo I sliced them about 1″ slices butter them up, toast them up and set aside., I use piloncillo, water, canela sticks, cloves and make a syrup. I use Monterrey jack cheese and I do the layer system. I use a deep baking pan or dish. tortilla in the bottom, so it won’t burn. bread, banana slices, walnuts, raisins ,apples chunks, dried plums, you basically put what you like i have to do two batches because my son does not like bananas, well then you and the cheese top that with one cup or more so you soak the bread a little with the piloncillo syrup. then start second layer. you can go a high as 4 layers. hope you like it
Quite good!
Very tasty but it was not moist enough for me. so i added a big more pineapple juice and cream..
Ok but i was used to the way my mother made it which was similar except the water was anise tea which really tastes great
What i would change about this recipe, because its the original way to do it, is use piloncillo, instead of the sugar. you can find piloncillo in the grocery store.. And if you like, add some chopped coconut on top of it. With the piloncillo , the flavor changes for better…
This recipe is different from the traditional way I’ve always made capirotada. But since it was so much faster to prepare I wanted to try it. I can’t say I loved it. My kids wouldn’t touch it and I think my husband only ate it because he felt bad for me. I would recommend more traditional capirotada recipes from other sites.
I made this just because I happened to have all the ingredients on hand. It’s fantastic! Like a sweet French toast casserole, minus the eggs. Would be great as a brunch dish.
Try adding 1/2 – 1 tsp each of orange and lemon zest to the recipe.
If I made this again I would double the Sugar water mix. It did not completely cover the bread. Otherwise very good.
This was a great recipe. I used a “fruit Medley” mix(instead of all raisins), which is a combination of chopped dried fruits such as apricots, apples, pears, sultanas and some raisins etc.,between the layers. Everyone loved it at the dinner party. Served with a dollop of cream. You could also substitute chopped Pecan nuts instead of the Walnuts, if you felt they had too stronger flavour.(Lyn Smith)