Capirotada with Lecherita
Talia Gonzalez
A classic recipe from my grandmother, as a Lenten dessert, it is very simple to make and its rich flavor and crunchy texture will win you over.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
22
Favorites
Collections
Planner
Grocery List
Ingredients
10
Servings
  • 12 cemita bread
  • 3 cans condensed milk , small
  • 1 liter cow's milk
  • raisins
  • 2 cinnamon sticks
  • 2 piloncillos, small
  • 2 cups water
  • 50 grams unsalted butter
Preparation
50 mins
0 mins
Low
  • Cut the semitas into slices and toast each resulting piece on a griddle 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 boiling water 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 in the milk mixture and place in the greased mold.
  • Add the remaining raisins to the milk mixture.
  • Preheat the oven to 180°C.
  • Bake for 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.
Do you want to know what other nutrients this or other recipes have?
Provided by