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Capirotada de Leche

Sue Lau
Prep Time 20 mins
Cook Time 40 mins
Course Breakfast, Dessert
Cuisine Mexican
Servings 12

Equipment

  • Oblong baking dish

Ingredients
  

Atole syrup:

  • 3 4-inch cinnamon sticks
  • 1 cup water
  • 2.8-3 ounces piloncillo or brown sugar cane (2 small pieces)

de Leche sauce:

  • 3 large eggs
  • 1 teaspoon vanilla
  • 12 ounce can evaporated milk
  • 13.4 ounce can dulce de leche

Other:

  • 4 stale Bolillo rolls (split and toasted)
  • 10 ounces queso fresco cheese (crumbling type)
  • 1 cup sliced almonds
  • 1 cup golden raisins
  • dash cinnamon
  • 2 tablespoons diced cold butter
  • 1 tablespoon brown sugar
  • Whipped cream, heavy cream, or ice cream (to serve with bread pudding)

Instructions
 

  • 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.

Notes

From the kitchen of palatablepastime.com