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Recipe of Capirotada with Lecherita
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Talia Gonzalez
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Recipe of Capirotada with Lecherita
Recipe
1

Capirotada with Lecherita

50 minutes
Easy
10 servings
1
My grandmother's classic recipe, as a Lenten dessert, is very simple to make and its rich flavor and crunchy texture will conquer you.

Ingredients

  • 12 pieces of Semite
  • 3 cans of condensed milk girls
  • 1 liter of milk
  • to taste of raisins
  • 2 pieces of cinnamon slit
  • 2 pieces of piloncillo little ones
  • 2 cups of Water
  • 50 grams of Butter

    Preparation

    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.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    35.9
    kcal
    1.8%
    Carbohydrates
    0.0
    g
    0.0%
    Proteins
    0.0
    g
    0.1%
    Lipids
    4.1
    g
    6.2%
    Fiber
    0.0
    g
    0.0%
    Sugar
    0.0
    g
    0.0%
    Cholesterol
    10.8
    mg
    3.6%
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