Mexican Style Capirotada Recipe-Bread Pudding Recipe
A simple bread pudding recipe made with palm sugar syrup and filled in with dried fruits and nuts.The taste of cinnamon compliments really well with the bread and the sliced banana. The pudding can be served warm or cold.
Mexican Style Capirotada Recipe-Bread Pudding Recipe is a quick bread pudding recipe without any addition of milk and egg. The pudding is mixed along with jaggery syrup and mixed in along with dried raisins and nuts which gives a rich texture to the dessert. The bread pudding is baked till the bread is toasted well. We have also added banana slices to enrich the flavor of the pudding. The taste of cinnamon compliments really well with the bread and the sliced banana. The pudding can be served warm or cold.
Serve the Bread Pudding Recipe along with custard or a scoop of homemade ice cream or a Homemade Eggless Vanilla Custard Recipe to enjoy evening dessert with bliss.
If you are looking for more pudding recipes here are some :
10 M
30 M
40 M
4 Servings
Ingredients
- 8 Whole Wheat Brown Bread , torn into small pieces
- 10 Cashew nuts
- 15 Sultana Raisins
- 50 grams Jaggery , powdered
- 1 teaspoon Cinnamon Powder (Dalchini)
- 2 Ripe Bananas , sliced
- 2 tablespoons Fresh cream
How to make Mexican Style Capirotada Recipe-Bread Pudding Recipe
To begin making the Mexican Style Capirotada Recipe, preheat the oven to 180 degree Celsius for 10 minutes.
Meanwhile heat the jaggery with 1 cup water. Boil until the jaggery melts and thickens little. This will take about 15 minutes.
Tear the bread into small pieces and place it in a baking dish, add sliced banana, dry fruits and nuts, pour the jaggery syrup on to the bread and mix well.
Add cream on top and spread it over. Bake it in the oven at 120 degree Celsius for 10 minutes.
Serve the Bread Pudding Recipe along with custard or a scoop of homemade ice cream or a Homemade Eggless Vanilla Custard Recipe (Pudding) to enjoy evening dessert with bliss.
