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Desserts

Carrot Cake Capirotada (Bread Pudding)

Ingredients

  • 3 to 4 bolillo rolls
  • 2 cups shredded carrots
  • 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
  • Pinch of salt

Directions

  1. Preheat oven to 350 degrees F.
  2. Cut bolillo rolls into 1-inch cubes.
  3. Place bread cubes in a greased baking dish.
  4. Add carrots, pecans, and raisins.
  5. Whisk together butter, evaporated milk, milk, sugars, eggs, cinnamon, vanilla, nutmeg, cloves, and salt.
  6. Pour mixture over bread cubes.
  7. Press bread gently into the liquid.
  8. Place baking dish into a water bath.
  9. Bake uncovered for about 45 minutes.
  10. Remove from oven and cool slightly.
  11. Drizzle with cream cheese glaze if desired.
  12. Serve warm.