Capirotada de Tres Leches

Name: Capirotada de Tres Leches
Prep time: 60 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 28-03-2019

Preparation

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.