Mexican Bread Pudding is a sweet, savory dessert with toasted bread, raisins, cheese, and a cinnamon sauce—perfect for any cozy occasion!
This Mexican Bread Pudding, inspired by “Capirotada,” is a warm and comforting dessert with layers of toasted bread, sweet raisins, and creamy cheese.
Soaked in a rich cinnamon-infused sauce and topped with a luscious churro-flavoured cream, it’s the perfect mix of sweet, spicy, and savoury.
Whether you’re serving it at a special gathering or making it as a cozy treat for your family, this pudding is sure to become a favourite. Plus, it’s easy to customize with your choice of fruits and toppings!
Storage Instructions
To store Mexican Bread Pudding, allow it to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. You can refrigerate it for up to 3 days.
For reheating, warm individual portions in the microwave for 30-40 seconds, or reheat the entire dish in the oven at 300°F for 10-15 minutes until heated through.
If you want to freeze it, wrap it well in foil and store in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge, then warm in the oven at 350°F for 15-20 minutes.
Ingredients & Substitutions
Bolillo Rolls – French bread, brioche, or any crusty white bread.
Raisins – Dried cranberries, chopped dates, or dried apricots can be used instead. For a sweeter twist, you could add chocolate chips.
Bananas – Apples or pears can be used instead, these fruits add a different but natural sweetness. If using bananas, firm but ripe bananas are best.
Cheese – Queso fresco, mozzarella, or Monterey Jack. For a stronger flavor, try mild cheddar. Vegan cheese works for a dairy-free version.
Water – Enhance with a splash of vanilla or orange zest for extra flavour.
Sugar – Light brown sugar will work if needed, though it has a lighter flavour. You can also use coconut sugar or maple syrup as natural sweeteners.
Cinnamon & Whole Cloves – Use 2 teaspoons ground cinnamon and ¼ teaspoon ground cloves if you don’t have the whole spices. Reduce cooking time when using ground spices.
Eggs – Flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) or silken tofu can replace eggs for a vegan or allergy friendly option.
Coffee Creamer – Use regular coffee creamer or half-and-half and add 1-2 teaspoons of cinnamon and sugar. Any plant-based creamer works for a dairy-free version.
Looking for More Baked Desserts?
Check out more of my favourite baked dessert recipes!
This Old Fashioned Apple Crisp recipe is definitely the best of the best. Sweet slightly spiced apples topped with an amazing crumble – just like your Grandma always made!
Donuts are amazing all on their own, but just wait until you use them to make my Donut Bourbon Bread Pudding Loaf.
Craving something sweet and fruity? Try this easy recipe for delicious blueberry cream cheese bars made with cake mix and pie filling.
Mexican Bread Pudding
Yield: 12 servings | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes
Directions:
Bread Pudding:
- 6 Bolillo rolls, sliced into ½-inch chunks
- 1 ½ cups raisins
- 2 bananas, sliced
- 3 cups white cheese, shredded
Cinnamon Sauce:
- 4 ½ cups water
- 1 ½ cups dark brown sugar, packed
- 4-6 cinnamon sticks
- 6-8 whole cloves
Churro Cream:
- 4 large eggs
- 1 ½ cups cinnamon churro coffee creamer
Garnish:
- Caramel sauce
- Whipped cream
Directions:
Prep the Bread:
- Preheat your oven to 200°F.
- Place the bread chunks on a parchment or silicone-lined baking sheet.
- Bake for 30 minutes, then set aside.
Make the Cinnamon Sauce:
- In a medium saucepan, combine water, brown sugar, cinnamon sticks, and cloves.
- Whisk to combine, bring to a boil, then reduce to medium heat.
- Cook for 25 minutes, then strain the sauce to remove the cinnamon sticks and cloves.
- Allow the sauce to cool to room temperature.
Assemble the Bread Pudding:
- In a large bowl, combine the toasted bread chunks, raisins, and shredded cheese. Toss well.
- Pour the cooled cinnamon sauce over the bread mixture and toss to combine using your hands. Let it sit for 10 minutes.
- Add the sliced bananas to the bread mixture and toss again. (Image 1)
Prepare for Baking:
- Preheat the oven to 350°F.
- Spray a baking dish with non-stick cooking spray.
- Pour the bread mixture evenly into the prepared baking dish. (Image 2)
Make the Churro Cream:
- In a medium bowl, whisk together the eggs and cinnamon churro creamer.
- Pour the egg mixture evenly over the bread pudding.
Bake:
- Cover the baking dish with non-stick foil.
- Bake for 40 minutes, then remove from the oven.
- Let the bread pudding sit for 10 minutes before serving.
Garnish and Serve:
- Drizzle with caramel sauce and top with whipped cream before serving.
Mexican Bread Pudding
Mexican Bread Pudding is a sweet, savory dessert with toasted bread, raisins, cheese, and a cinnamon sauce—perfect for any cozy occasion!
Ingredients
Bread Pudding:
- 6 Bolillo rolls, sliced into ½-inch chunks
- 1 ½ cups raisins
- 2 bananas, sliced
- 3 cups white cheese, shredded
Cinnamon Sauce:
- 4 ½ cups water
- 1 ½ cups dark brown sugar, packed
- 4-6 cinnamon sticks
- 6-8 whole cloves
Churro Cream:
- 4 large eggs
- 1 ½ cups cinnamon churro coffee creamer
Garnish:
- Caramel sauce
- Whipped cream
Instructions
- Preheat your oven to 200°F.
- Place the bread chunks on a parchment or silicone-lined baking sheet and bake for 30 minutes, then set aside.
- In a medium saucepan, combine water, brown sugar, cinnamon sticks, and cloves. Whisk to combine, bring to a boil, then reduce to medium heat.
- Cook for 25 minutes, then strain the sauce to remove the cinnamon sticks and cloves. Allow the sauce to cool to room temperature.
- In a large bowl, combine the toasted bread chunks, raisins, and shredded cheese. Toss well.
- Pour the cooled cinnamon sauce over the bread mixture and toss to combine using your hands. Let it sit for 10 minutes.
- Add the sliced bananas to the bread mixture and toss again.
- Preheat the oven to 350°F and spray a baking dish with non-stick cooking spray.
- Pour the bread mixture evenly into the prepared baking dish.
- In a medium bowl, whisk together the eggs and cinnamon churro creamer.
- Pour the egg mixture evenly over the bread pudding and cover the baking dish with non-stick foil. Bake for 40 minutes, then remove from the oven.
- Let the bread pudding sit for 10 minutes before serving.
- Drizzle with caramel sauce and top with whipped cream before serving.
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Nutrition Information:
Yield:
12Serving Size:
1 squareAmount Per Serving: Calories: 587Total Fat: 23gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 91mgSodium: 541mgCarbohydrates: 84gFiber: 3gSugar: 45gProtein: 15g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although lifeloveliz.com attempts to provide accurate nutritional information, these figures are only estimates.
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.