Tres Leches Capirotada

Marielle Henaine
A traditional Mexican dessert often prepared during the Lent season, capirotada is a sweet treat you must try! Give a twist to the classic recipe with this tres leches capirotada featuring fried stale bread soaked in piloncillo syrup and a delicious combo prepared with whole milk, evaporated milk, and condensed milk. Featuring toasted peanuts, raisins, and crumbled Cotija cheese, this tasty capirotada will delight anyone with a sweet tooth.
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Ingredients
6
Portions
  • 2 cups water
  • 1 cone piloncillo, small
  • 1 stick cinnamon
  • 1 star anise pod
  • 1 cup vegetable oil
  • 5 pieces of bread, stale, sliced
  • 1 cup whole milk
  • 1 cup evaporated milk
  • 1 cup condensed milk
  • 3/4 cups peanuts, toasted
  • 3/4 cups raisins
  • 1/2 cups Cotija cheese, crumbled
Preparation
30 mins
30 mins
Easy
  • Preheat oven to 356 °F.
  • In a pot over medium heat, place water, piloncillo, cinnamon, and star anise pod. Bring to a boil and cook for 10 minutes or until a thick syrup is formed. Set aside.
  • In a deep skillet over medium heat, heat oil and fry each bread sliced until golden-brown. Drain on a paper towel-lined plated and set aside.
  • In a small pot, heat whole milk, evaporated milk, and condensed milk and mix until incorporated. Remove and set aside.
  • On a baking dish, arrange fried bread slices, pour in tres leches and piloncillo syrup. Add peanuts, raisins, and Cotija cheese on top. Repeat to form two layers or until the baking dish is full.
  • Bake for 15 minutes. Remove and let cool.
  • Serve tres leches capirotada with piloncillo syrup spooned over and pair with a cup of coffee.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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