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Soy Capirotada (Soy Mexican Bread Pudding with Piloncillo)
By Ida Rodriguez


9 cups Water
6 pieces Piloncillo (Brown Sugar Cones)
3 sticks Canela (Cinnamon Sticks)
10 whole Cloves
2 loaves French Bread
8 ounces Flame Seedless Raisins or Thompson Seedless Raisins
5 ounces Roasted Soy Nuts
8 ounces Soy Cheese (use our Soy Shreds Cheddar Flavor)


In a large pot combine first 4 ingredients; bring to a boil and simmer for 30 minutes. Slice bread into 1 inch slices, toast in oven under broiler on both sides. Cover bottom of a 9 x 13 pan with bread slices making sure the whole surface is covered. Layer 1/3 of the raisins, soy nuts, and soy cheese over the bread. Repeat 2 more times. Strain piloncillo liquid, and pour VERY slowly over bread layer until it is completely soaked. Bake in 350 degree oven for 20 minutes. Serve warm or at room temperature.