Milk Capirotada with Rompope
Honey Bunches
Capirotada is a typical dessert from Mexico, made with old bread to give it a second life, adding more ingredients to enhance the flavors. This milk capirotada with rompope recipe is very easy to prepare, and you can play with the ingredients you have on hand.
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Ingredients
4
Servings
  • 2 baguettes, preferably from the day before
  • 1/2 cups butter, melted
  • 1 cup rompope, for the mixture
  • 1 cup evaporated milk, for the mixture
  • 1/2 cups piloncillo, granulated, for the mixture
  • 1/2 teaspoons cinnamon, for the mixture
  • 1/2 teaspoons anise, for the mixture
  • 1 cup Cereal Honey Bunches of oats® almond
  • 1/2 cups cranberries
  • 1/2 cups raspberries, for decoration
  • 1/2 cups Cotija cheese, crumbled, for decoration
Preparation
15 mins
25 mins
Low
  • Cut the baguette bread into slices of approximately 2 cm.
  • Place the sliced bread on a baking sheet, brush with enough butter, and bake at 190 °C for 5 to 10 minutes or until golden. Set aside.
  • Pour the rompope, evaporated milk, piloncillo, ground cinnamon, and ground anise into a small pot. Heat over medium heat for about 3 minutes, or until all ingredients are combined. Remove and set aside.
  • Place a layer of bread in a medium baking dish, then a layer of Cereal Honey Bunches of Oats® almond and blueberries, and another layer of bread. Repeat the process with Cereal Honey Bunches of Oats® almond and blueberries.
  • Pour the rompope mixture over the bread in the baking dish and bake at 180 °C for 15 minutes or until the flavors are integrated and the bread is soaked with the rompope mixture.
  • Once the milk capirotada with rompope comes out of the oven, decorate with raspberries and Cotija cheese.

Nutritional Information

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