Mexican Bread Pudding

Mexican Bread Pudding
Recipe Info - Skill Level
Recipe Info - Serving Size
8 servings
Recipe Info - Prep Time
20 min
Recipe Info - Cook Time
10 min
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.


Step 1

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

Step 2

Dissolve brown sugar in hot water in a medium bowl. Mix in Coffee mate natural bliss Creamer and evaporated milk; set aside.

Step 3

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.

Step 4

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.

Step 5

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


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