Description
An easy and comforting Mexican bread pudding made with bolillo bread, warm cinnamon milk syrup, raisins, nuts, and coconut. This traditional-inspired dessert is simple, cozy, and perfect for Lent or family gatherings.
Ingredients
Scale
- 4 cups bolillo bread, cubed
- 2 cups milk
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup shredded coconut
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
- Cut the bolillo bread into 1-inch cubes and place them in the baking dish.
- In a saucepan, combine the milk, granulated sugar, brown sugar, cinnamon, and vanilla. Heat until the sugar is fully dissolved.
- Layer half of the bread with half of the raisins, nuts, and coconut. Repeat with remaining ingredients.
- Pour the warm milk syrup evenly over the bread layers.
- Let rest for 5 minutes, then bake for 30–40 minutes until golden and bubbly.
- Remove from the oven and let cool for 10–15 minutes before serving.
Notes
Day-old bolillo works best for absorbing the syrup. Allow the dessert to rest before serving so the layers set properly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: capirotada fácil, Mexican bread pudding, bolillo dessert, easy Mexican dessert