Capirotada de Leche
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Oblong baking dish
4-inch cinnamon sticks
piloncillo or brown sugar cane
(2 small pieces)
de Leche sauce:
can evaporated milk
can dulce de leche
stale Bolillo rolls
(split and toasted)
queso fresco cheese
diced cold butter
Whipped cream, heavy cream, or ice cream
(to serve with bread pudding)
Preheat oven to 375F.
Heat cinnamon sticks in the water and simmer for five to ten minutes.
Discard cinnamon sticks; add piloncillo to water.
Heat and stir until the sugar dissolves, then remove from heat and cool completely. I put it in a glass measuring cup and stuck it in the freezer for a few minutes to hasten the process.
Whisk the eggs, vanilla, evaporated milk and dulce de leche together in a bowl until smooth; stir in the chilled syrup and set aside.
Spray an oblong baking dish with nonstick spray (or you could butter it).
Layer half the bread in the bottom of the pan, tearing pieces to fit.
Spoon some of the sauce over the bread, then sprinkle with half each of the cheese, almonds, and raisins.
Repeat with the rest of the bread, cheese, almonds and raisins.
Ladle the remaining sauce over all.
Sprinkle lightly with cinnamon and brown sugar, then dot with butter.
Bake, uncovered, for about 40 minutes or until set, and a knife can be inserted without liquid clinging to it.
Serve warm with whipped cream, cream drizzle, or ice cream, if desired.
From the kitchen of palatablepastime.com
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