Name: Capirotada (Mexican Bread Pudding)
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 8
Cuisine: Mexican
Ingredients: Talking Rain AQA Water, 9.5 pH; Piloncillo; McCormick® Cinnamon Sticks; Sweet Anise; Organic Banana; Osem Peanut Snack, Bamba; Rumiano Cheese, Monterey Jack; Betty Crocker Sprinkles, Blue Sugar; Sun-Maid Raisins, California Sun-Dried, Mini-Snacks; Signature Kitchens Sweetened Coconut Flakes

In a pot, add the water, piloncillo, cinnamon stick, and star of anise.

Bring to boil and let simmer for 5 minutes, or until everything is dissolved.

In the meantime, get the other ingredients ready.

In a large stockpot, add a layer of bread, bananas, nuts, and cheese.

Keep layering until there are no remaining ingredients.

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Add the hot liquid to the pot.
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Place the pot on the stove top.
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Make sure it’s on LOW heat and cook for 7 minutes or until the liquid is completely absorbed and the cheese is melted.

Turn off the stove and let sit for another 8 minutes before serving.

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Serve and top with more sprinkles.
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Capirotada (Mexican Bread Pudding)

Serves 8

15 mins prep

15 mins cook

30 mins total

What you need

How to make