3.77 13 Ratings

Gluten Free Mexican Bread Pudding Capirotada

dairy free •
gluten free •
soy free •
vegan •
vegetarian

1 min

New blooms, warmer weather, and family carne asadas are signs of springtime. And, when the time comes: bread pudding capirotada! Made gluten free, we love this version for its aroma of cinnamon, raisins, pecans, and cream cheese. So, let this bread pudding recipe be your sign that spring has arrived (and to leave room for dessert)!⁠

Ingredients

12 oz Gluten Free Bread of Choice
2 cups Water
½ cup Date Syrup
1 Cinnamon Stick
2 Cloves
1- 8 oz Dairy Free Cream Cheese
½ cup Sliced Almonds
½ cup Chopped Pecans
½ cup Raisins
2 cups Almond Milk
½ cup Date Syrup
¼ cup Maple Syrup
½ tsp Sea Salt
½ tsp Arrowroot Starch

Directions

Step 1

Preheat the oven to 375 F.Cut bread loaf into small 1-inch pieces or cut each slice into fourths. Place on a sheet tray and toast for 30 minutes.
Step 2

While bread is in the oven, simmer water, date syrup, cinnamon, and clove for 30 minutes on medium heat.
Step 3

Layer in a round baking pan or 8x8-inch pan, toasted bread, almonds, pecans, raisins, and date & cinnamon syrup. Continue to layer everything until all bread is used.
Step 4

Let sit for 10 minutes and push bread down to fully soak. Top capirotada with dollops of dairy free cream cheese. Bake for 20 minutes.
Step 5

In a small sauce pot, add all ingredients for caramel sauce. Simmer on medium-low for 30 minutes or until the sauce is dark brown and thick.
Step 6

Once out of the oven, pour caramel sauce over capirotada and serve.