Capirotada de Tres Leches

Marielle Henaine
Treat your family to this typical Holy Week dessert. The Capirotada de Tres Leches recipe is a traditional Mexican dish made with golden, soaked bread over a delicious and aromatic piloncillo syrup and nuts. For this Holy Week recipe option, you can add a mixture of three milks for a richer and smoother touch. A great tip for making capirotada is that the bread should be very toasted so that it absorbs less oil.
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Ingredients
6
Servings
  • 2 cups water
  • 1 cone piloncillo, small
  • 1 stick cinnamon
  • 1 star anise pod
  • 1 cup vegetable oil
  • 5 pieces of bread, hard, sliced
  • 1 cup whole milk
  • 1 cup evaporated milk
  • 1 cup condensed milk
  • 3/4 cups peanuts, toasted
  • 3/4 cups raisins
  • 1/2 cups Cotija cheese, crumbled
Preparation
30 mins
30 mins
Low
  • Preheat the oven to 180°C.
  • In a pot over medium heat, heat the water with the piloncillo, cinnamon, and anise. Bring to a boil and cook for 10 minutes or until it forms a thick syrup. Set aside.
  • In a deep skillet, heat the oil over medium heat and fry each slice of bread until golden. Drain on paper towels and set aside.
  • In a small pot, heat the whole milk with evaporated milk and condensed milk until well combined. Remove and set aside.
  • Place the slices of bread in a baking dish, soak with the three milks, the piloncillo syrup, add peanuts, raisins, and aged cheese, repeat the process until you have two layers or fill the baking dish.
  • Bake for 15 minutes, remove and let cool.
  • Serve with more syrup and accompany with coffee.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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