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Mexican Bread Pudding

Mexican Bread Pudding
20 minutes
10 minutes
8 servings
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.
Key Ingredients
natural bliss®
Sweet Cream All-Natural Coffee Creamer
16 oz. Bottle


  • 3 tablespoons dark brown sugar
  • 1/2 cup hot water
  • 1/2 cup Coffee mate® natural bliss® Sweet Cream Flavor All-Natural Coffee Creamer
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 3 bolillo (hoagie) rolls, cut into 3/4-inch slices and toasted (ends discarded)
  • 1/4 cup unsalted peanuts
  • 1/4 cup raisins
  • 1/4 cup (1 ounce) crumbled queso fresco
  • 2 large egg whites
  • 2 tablespoons plus 1 teaspoon granulated sugar, divided
  • 2 tablespoons sweetened flaked coconut

Make It

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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