Carrot Cake Capirotada (bread pudding)


  • 3 or 4 bolillo rolls
  • 2 cups shredded carrot
  • 1 cup chopped pecans
  • 1/2 cup raisins
  • 1 can evaporated milk
  • 1-1/4 cups milk
  • 1/3 cup melted butter
  • 3 eggs
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • A pinch of salt
  1. Preheat oven to 350F.  Slice the bolillo rolls into 1-inch cubes.  You’ll need about 6 cups of bread cubes.
  2. Place the bolillo cubes in a generously greased baking dish.  Stir in the shredded carrot, the chopped pecans, and the raisins.  (You can also add a small can of crushed pineapple, drained, and 1/2 cup of shredded coconut.)
  3. In a medium bowl, whisk together the butter, evaporated milk, regular milk, sugars, eggs, cinnamon, vanilla, nutmeg, cloves, and salt.
  4. Pour the milk mixture over the bread cubes.
  5. Gently press down on the bread so that every piece can soak up the milk mixture.  Bake uncovered in a baño Maria (water bath or bain Marie) for about 45 minutes.  (For the water bath: Place the baking dish inside a large baking pan and fill the larger pan with about 1-inch of boiling water.)
  6. Remove the capirotada from the oven and let cool slightly.  Prepare the Cream Cheese Glaze by combining the cream cheese with the powdered sugar with an electric mixer.  Stir in enough milk, one teaspoon at a time, until desired consistency.  Drizzle Cream Cheese Glaze over the capirotada.
  7. Enjoy!!!


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