Imperial Sugar
Imperial Sugar


Capirotada (Mexican Bread Pudding)


  • 6 bolillos, torn in pieces
  • 2 cups Imperial Sugar Dark Brown Sugar
  • 2 (4-inch) cinnamon sticks
  • 4 whole cloves
  • 1 star anise
  • 4 cups water
  • 1 cup raisins
  • 1 cup pecans or walnuts, chopped
  • 2 cups cheddar cheese, shredded


      1. Preheat oven to 350°F.
      2. Spread bolillo pieces on a baking dish and bake 5-8 minutes until lightly browned and toasted.
      3. Remove and set aside.
      4. In a large sauce saucepan, combine 2 cups brown sugar, cinnamon sticks, cloves, star anise and water.
      5. Bring to a boil, reduce heat and simmer 10 minutes.
      6. Strain; set aside.
      7. Spray a 9"x13" baking dish with non-stick cooking spray.
      8. Layer 1/2 of bread pieces and sprinkle with 1/2 of raisins, pecans or walnuts, and cheese.
      9. Repeat the second layering, finishing with a cheese.
      10. Carefully pour syrup over the entire dish.
      11. Bake 30 minutes, until cheese is melted.
      12. Serve warm.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Vianney Rodriguez

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