Recipe courtesy of Momocho

Capirotada (Gingersnap and Jalapeno Bread Pudding)

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 55 min
  • Yield: 24 servings
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1 1/2 cups dark brown sugar

1 1/2 cups granulated sugar

12 egg yolks

4 cups heavy cream

4 cups whole milk

2 tablespoons ground Vietnamese cinnamon

8 jalapeno peppers, seeded and finely minced

11 ounces crushed gingersnap cookies

2 loaves brioche, cubed

4 ounces golden raisins

4 ounces dark raisins


  1. Preheat the oven to 350 degrees F. Thoroughly combine the sugars and egg yolks in a mixing bowl. In a large saucepan, combine the cream, milk, cinnamon and jalapenos and bring to a simmering boil over medium to high heat. Pour a little of the hot milk mixture into the yolk mixture, whisking constantly to temper it. Add the remaining milk mixture, whisking constantly until well combined. Place the gingersnap crumbs and the cubed brioche in a greased 4-inch-deep hotel pan. Pour the warm custard over the bread and cookies and add the raisins. Gently mix together so that every piece of bread and cookie is covered with the custard. Let soak for 10 minutes. Cover the pan with foil and bake for 20 minutes. Rotate the pan and continue to bake for 25 minutes more.
  2. Suggested serving tip: Sprinkle sugar on top of the bread pudding and either broil or use a cooking torch to achieve a sweet, toasty top.