Capirotada with Lecherita
Talia Gonzalez
My grandmother's classic recipe, as a Lenten dessert, is very simple to make and its rich flavor and crunchy texture will conquer you.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 12 cemita bread
  • 3 cans condensed milk, girls
  • 1 liter cow's milk
  • raisins
  • 2 cinnamon sticks
  • 2 piloncillos, little ones
  • 2 cups water
  • 50 grams butter
Preparation
50 mins
0 mins
Low
  • Cut the sliced ​​semitas and brown each resulting piece in a comal and set aside.
  • Boil the two pieces of cinnamon and the piloncillo in 2 cups of water.
  • Mix the condensed milk with the liter of milk and add to the water boiling with the cinnamon.
  • Add the raisins (reserving some) to the milk mixture and let it boil for about 5 minutes.
  • Dip each piece of bread into the milk mixture and place in the greased mold.
  • Add the raisins remaining in the milk mixture.
  • Preheat the oven to 180 ° C.
  • Bake 20 to 30 minutes or until well cooked.

Nutritional Information

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