70 min.
Preparation time
Course Type: Appetizers, Pizza/Flatbreads,

Savory Tomato Capirotada

Inspired by Capirotada in the Jalisco style, this savory bread pudding by Hannah Dela Cruz is made with day-old Bolillos soaked in a spiced sugar syrup and layered with melty cheese and juicy Constellation. The harmony of sweet, spicy and savory favors makes this Capirotada truly unique!

This recipe contains:
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70 min.
Preparation time
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3 to 4 bolillo rolls (or sub rolls)
4 tbsp butter (softened)
½ medium-sized onion
1 cup Nature Sweet Constellation tomatoes
8 oz piloncillo (or ½ cup brown sugar)
1 jalapeno (sliced)
3 cups water
4 whole cloves
3 cinnamon sticks
½ cup queso fresco (colby jack or mozzarella cheese)


Toast bread in a single layer in a 300 F oven to dry the pieces out, about 20 minutes.
Increase heat to 350 F.
Make the sweet sugar syrup by combining the piloncillo (or brown sugar), onion, ½ cup of tomatoes, jalapeno and water in a large stock pot. Let the mixture come to a boil.
Stir the the sugar until it is dissolved and the tomatoes have broken down, about 20 minutes.
Spread butter on the toasted bread slices.
Pour ¼ cup of syrup on the bottom of a casserole dish, about 9 by 13 inches.
Arrange buttered bread slices in the casserole dish. Add a layer of cheese and a few tomatoes on top.
Repeat layering until you’ve used up all the bread slices (you should end up with about 3 layers).
Bake covered with aluminum foil for 30 minutes. Remove the foil and bake for another 15 to 20 minutes or until the bread looks golden brown and the cheese is melted.
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