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June 14, 2019

Tres Leches Capirotada

 The Tres Leches Capirotada is one of those desserts that transport us in time to the kitchens of the Abuelitas.
Tres Leches Capirotada is the combination of bread pudding and moist cake, mildly sweet, with a delectable taste in every bite. When eaten warm, top with a scoop of vanilla ice cream. Yummy!
Tres Leches Capirtoda on blue plate
In a medium bowl, place melted butter, bread cubes and toss together. Place on a baking sheet in a preheated oven of 350°F.  Bake 12-15 minutes till crispy.

Mix all 3 kinds of milk into a medium pot, bring to boil over medium heat. Add cinnamon and brown sugar to milk mixture and lower heat to low and let simmer for 5 minutes. Remove from heat. Layer baked bread cubes, almonds, coconut, raisins, banana, cheese(optional) and half of the milk mixture, repeat. Bake for 25 minutes.

This dessert is easy to make, with most ingredients available in your kitchen. I buy day-old Bolillos or French bread on sale at the grocery store, usually for under $1.  When I have apples, pears or bananas looking a little too ripe, I slice them up and add to the layers.

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Tres Leches Capirotada...the best combination of two delicious desserts in one. Moist, mildly sweet, the perfect Mexican coffee cake. 

Ingredients:
  • 5 cups of 1-inch cubes, bolillo, or french bread
  • 4 tablespoons butter, melted
  • 1  14 oz. can sweetened condensed milk
  • 1  12 oz. can evaporated milk
  • 1 1/2 cups whole milk, or heavy cream
  • 1 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 1/4 cup sliced almonds
  • 1/4 cup shredded coconut
  • 1/4 cup raisins
  • 1 banana, sliced 
  • 1/2 cups shredded cheddar cheese (optional)
Instructions:

  1. Preheat oven to 350°F
  2. Line a baking sheet with parchment paper
  3. In a medium bowl, place melted butter, bread cubes and toss together.
  4. Place buttered bread cubes on the baking sheet and bake for 12-15 minutes until crispy(golden brown, do not overbake)
  5. Mix condensed milk, evaporated milk, and whole milk into a medium pot, bring to boil over medium heat. Add cinnamon and brown sugar to milk mixture and lower heat to low and let simmer for 5 minutes. Remove from heat.
  6. Add half of the bread cubes to a buttered casserole dish, and pour half of the milk mixture over cubes.
  7. Sprinkle with half of the sliced almonds, raisins, bananas(optional) and coconut, and repeat starting with bread cubes.
  8. Pour remaining milk mixture, and let sit for 15 minutes at room temperature
  9. Then, bake for 25 minutes or until golden brown.
  10. Capirotada can be served warm top with a scoop of vanilla ice cream or served cold. Enjoy!

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