Description
A delicious Tres Leches Capirotada, a traditional Mexican bread pudding soaked in three types of milk, topped with nuts and cheese.
Ingredients
Scale
- 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