Capirotada (Mexican Bread Pudding)


1 ½ cups light brown sugar
1 stick cinnamon, preferably
3 eggs
8 oz. stale bolillos white bread, cut into 1″ cubes
½ cup raisins
½ cup roughly chopped almonds
150gms unsalted butter, cubed and chilled
¼ cup dried pawpaw, chopped
Vanilla ice cream, for serving (optional)


Heat oven to 180°C
Bring sugar, 1 cup of water and cinnamon stick to a boil in a saucepan over high heat; cook until reduced by a quarter, about 5 – 6 minutes.
Discard cinnamon, and set aside to cool; once cool, whisk in butter and eggs until smooth.
Combine bread, raisins, almonds and paw paw in a bowl; pour over syrup and toss until evenly coated.
Transfer to an 8″ x 8″ baking dish.
Bake until pudding is bubbling hot, about 40 minutes.
Scoops into bowls; serve with ice cream, if you like.