Apple Cranberry Capirotada (Mexican Bread Pudding)

Apple Cranberry Capirotada (Mexican Bread Pudding)

This is not your Mama’s Capirotada expect an unexpected burst of orange flavor mixed with cinnamon, cranberries and apples.

1 1/2 cps. Brown Sugarcapirotada
3/4 cp Water
3/4 cp Orange Juice
1/2 cp Butter
1/2 tsp Ground Cinnamon or 1 Cinnamon Stick
1/2 tsp Orange Extract
1/2 lb Queso Fresco or Monterey Jack, cubed
2 cps – Golden Delicious Apples, sliced
1/2 cp Dried Cranberries
1/2 cp Pecans, whole or chopped
1/2 Loaf of French or Sweet Bread or 3-4 Bolillos, sliced
Vanilla or Toffee Ice Cream


In a sauce pan add brown sugar, water, orange juice, butter and cinnamon and bring to a boil while mixing. Reduce heat then simmer for about 5 minutes or until slightly thickened. Discard cinnamon stick if used. Cut bread into 1/2 inch slices and place unlayered on a cookie sheet. Toast in oven until lightly brown.

In a baking dish with cover, place a layer of bread, sprinkle 1/3 each of apples, dried cranberries, pecans and cheese. Pour 1/3 cinnamon syrup on top. Repeat layers and top with remaining syrup. Cover and bake in a 350 oven for about 15 minutes or until heated thoroughly. Uncover for last 5 minutes.

Serve 1/2 cup or more of warm pudding on an individual plate or bowl topped with fresh whipped cream or scoop of ice cream.