University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Bread Pudding Capirotada (Sopa)
Total : 40 min

Ingredients:

  • 3 cups water
  • 1½ cups Splenda
  • 1½ teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • Cooking spray
  • 12 slices toasted whole wheat bread , broken into pieces
  • 1 cup grated cheddar cheese
  • ½ cup raisins
  • 1¼ cups chopped pecans

Directions:

  1. Combine water, Splenda and spices in saucepan. Bring to a boil and simmer for 10 minutes.
  2. Spray 9” x 13” pan with cooking spray. Layer toast, cheese, raisins and pecans. Pour syrup over the top.
  3. Bake at 350°F for approximately 20 minutes or until cheese is melted and bread absorbs syrup.
Exchange: 2 starch, 1 lean meat
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
12 servings, each one approximately 3” x 4” in size
 Amount Per Serving
 Calories 220      Calories from Fat 120
% Daily Value 
20%0% Total Fat 13g0g
3%0% Cholesterol   10mg0mg
9%0% Sodium   210mg0mg
9%0% Total Carbohydrate   27g0g
16%0%   Dietary Fiber   4g0g
0%   Sugars   0g
12%0% Protein   6g0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Carbohydrate Units: 0
Nutrition Facts
Servings per Recipe:
 Amount Per Serving
 Calories 0      Calories from Fat 0
% Daily Value 
0% Total Fat 0g
0% Cholesterol   0mg
0% Sodium   0mg
0% Total Carbohydrate   0g
0%   Dietary Fiber   0g
0%   Sugars   0g
0% Protein   0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: