Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Although I haven't made this bread pudding yet I am planning on making it soon. Recipe source: Saveur

Ingredients Nutrition


  1. Preheat oven to 350-degrees F.
  2. Grease a 8-inch square baking dish with 1 tablespoon butter and set aside.
  3. In a sauce pan combine sugar, cinnamon, scallions, cilantro, and 4 cups water and bring to a boil over high heat until syrupy and reduced by 2/3 (20-30 minutes).
  4. Strain syrup, discard solids and set aside.
  5. Butter one side of the toast with 1 tablespoon butter.
  6. Put half of the toast, buttered side up, in the bottom of the prepared dish in a single layer.
  7. Sprinkle with half the raisins, half the cheese.
  8. Cut remaining butter (6 tablespoons) into small pieces.
  9. Add half of the butter to pan over raisins and cheese.
  10. Pour in half of the reserved syrup.
  11. Repeat layers with remaining toast, raisins, cheese, butter and syrup.
  12. Bake for 20-30 minutes or until pudding is bubbling and cheese is browned.


Most Helpful

Haven't tried this as yet but I don't have to as I grew up eating this through out Lent season. My grandmother didn't add cilantro but did add half of a small tomato while making the syrup, also discarded. She also lined the baking dish with corn tortillas. The fruit also changed what ever her mood, sometimes she added crushed pineapple (drained) or sliced apples even bananas. I haven't made this in forever, now that it has been brought to mind guess I'll whip up a pan full. Thanks so much for the wonderful trip back to my grandmothers kitchen, I can almost smell it baking. Lee Oh yeah, it's called "Capirotada" and it's of Mexican origin.......I think.

Lee from New Mexico September 28, 2007

DELICIOSO!!! This really brought me back to my childhood when my Nana used to make capirotada (a Mexican style bread pudding) I loved this! This is NOT savory. It is very sweet and the cheese cuts some of the sweetness. I reduced the recipe to a single serving (I knew I would eat the whole thing otherwise, used monterey jack instead of the colby and otherwise followed the recipe exactly. I could not detect any onion or cilantro flavor. I remember my nana used to put peanuts and prunes in hers as well. Thank you Ellie for bringing back such wonderful memories

cookiedog February 11, 2007

Ellie I love ya, but this just didn't quite sit right with me. I have made many types of Bread Pudding, beings it's my dad's ABSOLUTE favorite thing to eat, however, the cheese, with the scallions, and Cilantro...while it did make it a "savory" dish, it just didn't meld well with the other flavors for me. Wont be making this one again.

crazycookinmama April 18, 2005

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