Thanks to La Lechera for sponsoring this post. All ideas and opinions are my own.
We are mid-March and many of you might already be thinking about Easter.
When I was living in Spain, I was amazed at the pomp and fanfare that surrounded Easter; bigger than Christmas, bigger than New Year’s, without a doubt the grandest celebration of the year. The entire week of Easter (Semana Santa) was an explosion of color and flowers and food and joy, the whole country comes alive.
In Mexico, Easter and Holy Week are a very big deal as well and the Capirotada or Mexican bread pudding is very traditional at many Easter celebrations. I wanted to share with you a version I am just thrilled about. It is creamier and richer than most Capirotadas because it is made with Nestle’s Media Crema Table Cream. Media Crema is shelf-stable cream at the ready when you need it. It is great in everything from soups to coffee or baking like this recipe for Mexican Bread Pudding.
How to Make Mexican Bread Pudding
I love this Capirotada recipe; it has everything we love about cinnamon rolls with about a quarter of the work. The day-old or toasted bread is mixed with cinnamon, raisins, a pinch of cardamom, the cream, and sweetened condensed milk. Traditional Mexican Bread Pudding always has cheese so I added Jocoque a Mexican-style Labenh, (strained yogurt cheese) that gives it a subtle tang and richness. If you can’t find Jocoque you can use Labenh or even whole milk Greek yogurt.
The great thing about Mexican bread pudding is you can (and maybe even should) make it the night before and let the bread sit and soak up all the wonderful flavors, then bake it off the next day when you are ready to serve. The Capirotada can be served warm, room temperature, or cold with copious amounts of whipped cream of course.
To celebrate the Easter holiday I am partnering with La Lechera to host an Easter basket giveaway! This Easter basket however will not be filled with jelly beans and chocolate but with all the things that any serious baker would love like baking pans, cake stands, whisks, aprons and the like. The fun part is, just like an Easter basket, it’s a surprise, so no one knows what exactly the Easter Bunny will bring, not even me!
To Enter: Hop on over to Instagram and follow me @holajalapeno. Then between now and Easter (Sunday, April 16) post a picture of your traditional Easter food. What does your family make every year that is special just for Easter? I want to see it! I would love to hear about your tradition too, so tell me the story in the description. Make sure you tag the image @holajalapeno and use the hashtag, #holaeaster. I will select a winner, at random on Monday, April 17! I can’t wait to see your creations!
- 8 cups cubed, day-old French bread, crusts removed (about 1 large loaf)
- 4 (7.6 ounce) cans Nestle Media Crema Table Cream
- 1 (14 ounce) can Nestle Sweetened Condensed Milk
- ¾ cup Jocoque (strained yogurt cheese)* See Note
- ½ cup raisins
- 2½ teaspoons ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon kosher salt
- ¼ cup powdered sugar, optional
- 1 cup powdered sugar
- ¼ cup (4 tablespoons) unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2-3 tablespoons milk
- Heat oven to 350°F. If your bread is fresh, spread the cubed bread out on a baking sheet and toast 10 minutes.
- Combine media crema, sweetened condensed milk, Jocoque, raisins, cinnamon, cardamom, and salt in a large bowl. Add bread and toss to coat.
- Grease a 9 x 13-inch baking dish and pour bread mixture into the dish. Let sit 1 hour at room temperature. At this point you can also cover with plastic wrap and refrigerate overnight.
- If baking right away, grease a piece of foil and cover (greased-side down) the baking dish. Bake 20 minutes at 350°F. Uncover and bake another 30 minutes or until browned on top. If you made the Capirotada the night before, remove the plastic wrap and follow the same instructions above.
- Remove from oven and let cool 15 minutes before drizzling with glaze.
- Combine powdered sugar, butter, vanilla, and salt in a medium bowl. Beat together until smooth.
- Add the milk, a tablespoon at a time until the glaze is pourable, but not too thin.
- Drizzle glaze over the bread pudding and sprinkle with powdered sugar, if desired.
One More Thing
Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.
Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!