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Best Easy Capirotada de Leche Recipe

Name: Best Easy Capirotada de Leche Recipe
Total time: 70 min
Yield: 180 g
Ingredients: bolillo or French bread, sliced 10 pieces; whole milk 4 cups; evaporated milk 1 cup; raisins 0.5 cup; sweetened condensed milk 1 cup; shredded coconut 0.5 cup; toasted pecans, chopped 0.5 cup; cinnamon stick 1 piece; vanilla extract 1 tsp; unsalted butter 3 tbsp

A milk-based bread pudding version of the traditional Lenten dessert is rich and creamy. This family-friendly treat is a comforting, sweet dish enjoyed during the Cuaresma season.

Cook 70 min Difficulty NORMAL 320 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

bolillo or French bread, sliced 10 pieces
whole milk 4 cups
evaporated milk 1 cup
raisins 0.5 cup
sweetened condensed milk 1 cup
shredded coconut 0.5 cup
toasted pecans, chopped 0.5 cup

Seasonings/Sauce

cinnamon stick 1 piece
vanilla extract 1 tsp
unsalted butter 3 tbsp

Nutrition summary

Carbohydrates 52 g 65%

Protein 10 g 12%

Fat 7 g 23%

Serving size 180g

Cooking steps

1

Preheat the oven to 350°F (175°C). Arrange the bread slices on a baking sheet and toast for 10 minutes until lightly golden.
2

In a large saucepan, combine whole milk, evaporated milk, cinnamon stick, and vanilla extract. Bring to a gentle simmer over medium-low heat, stirring occasionally for 8–10 minutes. Remove the cinnamon stick.
3

Stir in sweetened condensed milk and butter into the milk mixture, heating gently until butter is melted. Do not let the mixture boil.
4

Grease a 9x13-inch baking dish with butter and arrange half the toasted bread in a single layer. Sprinkle with half of the raisins, coconut, and pecans.
5

Pour half of the warm milk mixture evenly over the bread. Layer the remaining bread and top again with the rest of the raisins, coconut, and pecans. Pour the remaining milk mixture over everything.
6

Let the bread soak for 15 minutes so it absorbs the milk. Press down lightly with a spatula.
7

Cover with foil and bake for 35 minutes. Then remove foil and bake for another 10 minutes to develop a golden, slightly crisp top.
8

Allow the capirotada to cool for at least 20 minutes before slicing and serving so it sets with a creamy texture.

Personalized Q&A

Q. What ingredients give Capirotada de Leche its signature flavor and texture?

The key ingredients are the toasted bread, a blend of whole and evaporated milk, sweetened condensed milk for creamy sweetness, and aromatic touches from cinnamon and vanilla. The raisins, coconut, and toasted pecans add texture and depth, making this bread pudding rich, satisfying, and uniquely comforting.

Q. What’s the most important cooking step to get the right consistency?

Letting the bread slices soak in the warm milk mixture before baking is critical. This step, along with gentle baking covered first and then uncovered for crispness, ensures the dessert achieves a soft, creamy interior without becoming soggy or overly wet.

Q. How can I prevent the Capirotada from turning mushy or dry?

Be sure to use day-old bread slices and allow them to toast until just golden. Soak the layers for at least 15 minutes before baking, and avoid overbaking after removing the foil. These steps help maintain a custardy, sliceable texture without excess sogginess or dryness.

Q. How many calories and how much protein are in each serving?

Each 180g serving of this Capirotada de Leche recipe provides about 320 kcal and 10g of protein, with carbohydrates making up 65% of calories, protein 12%, and fat 23%. It’s a satisfying treat that balances creamy sweetness with moderate protein.

Best Easy Capirotada de Leche Recipe

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