Name: Milk Capirotada with Rompope
Prep time: 40 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.