Capidotada is a traditional Mexican dessert that combines the flavors of cinnamon, vanilla, raisins, pecans, and a touch of tequila. This bread pudding is rich, creamy, and absolutely delicious. It is the perfect comfort food and a great way to use up leftover bread. It can be served warm or cold, and it makes a fantastic dessert for any occasion. Give this recipe a try and impress your family and friends with your baking skills.
Ingredients
- 6 cups stale bread, torn into pieces
- 3 cups whole milk
- 1 cup granulated sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 2 tablespoons tequila (optional)
- 1/4 cup butter, melted
- Whipped cream and extra cinnamon for serving (optional)
Directions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the milk, sugar, eggs, vanilla extract, ground cinnamon, and tequila (if using). Mix well until the sugar is dissolved.
- Add the torn bread pieces, raisins, and chopped pecans to the milk mixture. Stir gently to combine and let it sit for 10 minutes to allow the bread to soak up the liquid.
- Pour the melted butter into a 9x13-inch baking dish, making sure to coat the bottom and sides evenly.
- Transfer the bread mixture to the prepared baking dish and spread it out in an even layer.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set.
- Remove from the oven and let it cool slightly. Serve warm or cold, with a dollop of whipped cream and a sprinkle of cinnamon on top, if desired.
