If you’re looking for a sweet treat that’s packed with flavor, this Condensed Milk Capirotada is just the recipe you need! It takes a classic dessert and gives it a fun twist with the creamy goodness of tres leches.
This recipe solves waste by using stale bread, streamlines preparation with pantry ingredients, and yields a creamy, comforting dessert that feeds a crowd with ease.
I know how tricky it can be to find a dessert that everyone will enjoy, especially if someone isn’t a fan of cheese. This recipe cuts out that strong cheese taste but still offers a moist and delicious treat. Plus, it’s super easy to whip up!
You can have this tasty dessert ready in no time, just 20 minutes of prep and about 30 minutes to bake. Your kitchen will smell amazing while it’s cooking, and you won’t be able to wait to dig in.
If you love putting a unique spin on desserts, this is a great choice. If you want more delightful baking ideas, check out my Chocolate Dipped Strawberry Pie!
Why You Will Love This Recipe
- Moist Texture : The soaking bread technique ensures that every bite is wonderfully moist, making it rich and satisfying from the first taste to the last.
- Sweet and Creamy Flavor : With the blend of sweetened condensed milk and evaporated milk, the flavor is creamy and indulgent without being overpoweringly sweet.
- Easy to Make : Compared to a tres leches cake, this recipe is a breeze to whip up, perfect for those who want a quick yet delicious dessert.
- Customizable Toppings : You can personalize it with your favorite toppings like bananas or sprinkles, making every batch uniquely yours.
Sweet Tres Leches Capirotada Dessert
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
A delicious Tres Leches Capirotada, a traditional Mexican bread pudding soaked in three types of milk, topped with nuts and cheese.
Ingredients
- 6 bolillos (or large French rolls), sliced
- 2 tablespoons butter, melted
- 4 cups milk, divided
- 1 cinnamon stick
- 1/2 cup ground piloncillo (or a 4 ounce cone)
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 1 (7.9 ounce) can table cream
- 21/2 teaspoons vanilla extract
- 2 tablespoons corn starch
- non-stick cooking spray
- 1 cup pecans, divided
- 1 cup sliced almonds, divided
- 1 cup raisins, divided
- 1 cup sweetened shredded coconut, divided
Instructions
- Toast the Bread: Preheat the oven to 375 degrees F. Get the bolillos nice and toasty in the oven until they are golden brown. Keep an eye on them so they do not burn, as toasted bread adds essential crunch to the dessert.
- Mix the Milk: In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and 4 cups of whole milk until smooth. The aroma will be delightful.
- Soak the Bread: Gently dip the toasted bolillos into the milk mixture, allowing them to absorb a bit without becoming overly soggy, aiming for a soft but not mushy texture.
- Layer Ingredients: Begin layering the soaked bread into your large baking dish, sprinkling cinnamon and raisins in between layers for added color and flavor.
- Top with Cheese: Sprinkle shredded cheese over the top layer, letting it melt into the layers below, enhancing the taste.
- Bake the Capirotada: Place the baking dish in the oven and bake until it is bubbly and golden brown, keeping a close watch to ensure the top does not over-brown. Cover with foil if necessary.
- Let It Cool: Allow the capirotada to cool for a bit before serving, as this resting period helps the flavors meld together beautifully.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Limit the soaking time in the milk mixture to no longer than 5 seconds to avoid overly soggy bread. If the dessert is too sweet, reduce the amount of sweetened condensed milk or piloncillo by up to 1/4 cup. For preventing the top layer from burning, cover with foil during the last 10 minutes of baking.
- Reheating Instructions: To reheat, place the dessert in the oven at 350 degrees F for about 10 minutes or until warmed through.
- Serving Suggestions: Serve with whipped cream on top and pair with fresh fruit like strawberries or bananas. Garnish with a sprinkle of cinnamon for extra flavor.
- Recipe Variations: Consider adding chocolate chips for a richer flavor or utilizing different types of nuts like walnuts. Spices like nutmeg can also be incorporated for added warmth.
- Ingredient Notes: When selecting your bolillos, ensure they are fresh for the best texture and soak them just enough to absorb the milk mixture. Brown sugar can substitute piloncillo if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Recipe Tips
- If the bread is too mushy after baking, try soaking it in the milk mixture for no longer than 5 seconds.
- When you find the dessert overly sweet, consider cutting back on the condensed milk or piloncillo by up to 1/4 cup.
- For preventing the top layer from burning, covering it with foil during the last 10 minutes of baking is really helpful.
- If you prefer a less cheesy flavor, using assorted nuts and toppings can help balance the overall taste without overwhelming sweetness.
- When preparing ahead of time, assembling the dessert a few hours before baking can yield great results without compromising texture.
Serving Suggestions
Serve this dessert with a dollop of whipped cream on top. Pair it with fresh fruit like strawberries or bananas for added freshness.
This dessert can also be enjoyed in other ways, such as layered in a parfait or served alongside vanilla ice cream. Consider using it as a filling for gluten-free pastries or cakes.
You might add a sprinkle of cinnamon on top for an extra touch. Try drizzling a bit of condensed milk for added sweetness before serving.
Recipe variations
- You can use brioche bread or challah instead of bolillos for a different texture and flavor.
- Add 1 teaspoon of ground nutmeg to the mixture for an inviting warmth that complements the cinnamon.
- Either use chopped peanuts or hazelnuts as an alternative to pecans to add a unique crunch.
- If you want to increase the portion size, double the recipe to use 12 bolillos and 8 cups of milk.
Save This Recipe!
How to Store?
To keep your Sweet Tres Leches Capirotada Dessert fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. This keeps it moist and ready to serve.
Freezing: Wrap tightly in aluminum foil or a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Serving: Serve chilled or at room temperature for the best taste. Enjoy straightforwardly from the container or as needed.
Other Recipes You’ll Love
- Balsamic Strawberry Goat Cheese Pie
- Strawberry Pretzel Crust Pie
- Vanilla Wafer Crust Strawberry Pie
- Sweet Shortbread Crust Strawberry Tart
If you enjoyed this Condensed Milk Capirotada or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
