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Mexican Bread Pudding

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This bread pudding, or capirotada, is made with bread, peanuts, raisins and queso fresco. It's made even more delicious by topping with a meringue and toasted coconut.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 8 servings


Original reipce makes 2 dozen Change Servings

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PREHEAT oven to 350° F. Grease a 2-quart casserole or 8-inch-square baking dish.

DISSOLVE brown sugar in hot water in a medium bowl. Mix in Coffee-mate and evaporated milk; set aside.

PLACE half of the toasted bread in the prepared casserole dish. Gently and slowly pour ½ cup of milk mixture over bread ensuring all slices are wet. Spread peanuts, raisins and cheese on top. Top with remaining toasted bread (you may need to squish the bread a little to make all pieces fit). Gently and slowly pour remaining milk mixture over bread ensuring all slices are wet.

BEAT egg whites with 2 tablespoons granulated sugar until stiff peaks form. Spread meringue over bread. Sprinkle remaining 1 teaspoon granulated sugar and coconut over meringue.

BAKE for 10 minutes or until meringue is lightly golden. Top with additional peanuts, if desired. Serve immediately.

Nutrition Facts

Amount Per Serving
Servings: 8 servings
Calories 230
Calories from Fat 50
%Daily Value*
Total Fat 5g 8%
Saturated Fat 2.5g 11%
Cholesterol 15mg 4%
Sodium 60mg 2%
Total Carbohydrate 38g 13%
Dietary Fiber 1g 5%
Sugars 20g
Protein 7g
Vitamin A 2%
Vitamin C 0%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet.
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