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capirotada (Mexican Bread Pudding)

Mexican Bread Pudding


  • 3 corn tortillas
  • 12 slices French Bread Toasted
  • 2 cups (475 ml) cream sauce from below
  • 1/4 cup (60 ml) vegetable oil
  • 1/2 cup (120 ml) raisins
  • 1/2 cup (120 ml) walnuts chopped
  • 1/2 cup (120 ml) panela cheese crumbled

For piloncillo sauce


  • Add a drizzle of olive oil to each slice of French bread, and then bake at 350 F for about 10 minutes on each side, or until golden brown. 
  • Heat the corn tortillas with a small amount of olive oil in a frying pan, until soft.
  • Cut the corn tortillas in half and cover the bottom of an 8x8 baking dish. 
  • Add a layer of the toasted bread, and top with the raisins, walnuts, and panela cheese. 
  • Pour 1/3 of the cream sauce over the first layer, soaking the bread.
  • Repeat three times. 
  • Bake at 350 F degrees for approximately 15 minutes, or until browned on top and heated all the way through. 

For the Cream Sauce

  • Heat the water in a pot over medium heat and add the cinnamon stick and piloncillo until both dissolve. 
  • Add the condensed milk, the evaporated milk, and the Nielsen-Massey Mexican Pure Vanilla Extract, and let boil for 2 minutes.
  • Add the egg yolks a little bit at a time, stirring constantly so that the egg doesn't scramble. Remove from heat.