Capirotada (Mexican Bread Pudding with Cheese and Peanuts)
Toasted bread soaked in a spiced dark sugar syrup, layered with melty cheese, raisins and peanuts. A Lenten classic.
- Time1 hr 10
- LevelEasy
- Costabout £0.56 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Lay the bread slices on trays, brush with the melted butter and toast for 10 minutes, turning once, until dry and golden.
10 min - 2
Put the sugar, water, cinnamon, cloves and orange zest in a pan. Simmer for 15 minutes until reduced by about a third and syrupy. Strain.
15 min - 3
Layer half the bread in a buttered 20 x 25 cm baking dish. Scatter over half of the cheese, raisins and peanuts.
- 4
Ladle over half the syrup. Add the remaining bread, then the rest of the syrup, pressing down so it soaks in.
- 5
Cover with foil and bake for 25 minutes. Scatter over the remaining cheese, raisins, peanuts and the coconut.
25 min - 6
Bake uncovered for 10 minutes until the cheese has melted. Serve warm, spooned into bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.