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A Modern Twist on a Classic: Capirotada Meets Tres Leches
If you want a pleasant dessert that combines traditional Mexican bread pudding with a creamy, milk-soaked treat, this recipe is for you. Mexican Capirotada Tres Leches starts with the classic spiced base and adds a rich four-milk soak.
Adding Dulce de Leche turns the usual syrup into a caramel-flavored custard that goes well with the saltiness of the queso fresco.
The Ingredient Breakdown
- The Bread: 1 loaf of French bread, sliced into 1-inch rounds.
- The Infusion: 1 cup water, 5 whole cloves, and 1–2 cinnamon sticks.
- The Creamy “Four Leches”: 4 cups whole milk, 2 cans evaporated milk, 1 can condensed milk, and 1 can dulce de leche.
- The Binder: 1 tsp cornstarch.
- The Texture & Flavor: 1 cup unsalted butter, 1 cup queso fresco, 1 cup raisins, 1 cup chopped pecans, and 4 large sliced bananas.
Step-by-Step Instructions
1. Scent the Water
Place a saucepan over medium heat and add the water, whole cloves, and cinnamon sticks. Let it simmer until the water smells fragrant and turns tea-colored. Remove the spices and discard them. This will give your liquids a warm, aromatic base.
2. Build the Milk Mixture
Whisk the whole milk, evaporated milk, condensed milk, and dulce de leche into the spiced water. Keep whisking until the caramel melts and the mixture starts to simmer. Add the cornstarch and whisk for 30 seconds to thicken slightly, then remove it from the heat.
3. Toast the Bread
Preheat the oven to 350°F. Cut the French bread into thick slices. Melt the butter and brush it over each piece. Bake for about 10 minutes, until the bread is golden and firm enough to soak up the milk without breaking.
4. The Assembly Process
Grease a 9×13 baking dish with any leftover butter. Dip each piece of toasted bread quickly in the milk mixture, then arrange them on the bottom of the pan.
Layering is key:
- Sprinkle half of the queso fresco, raisins, and pecans over the bread.
- Top with a layer of sliced bananas.
- Repeat the entire process to create a second layer.
5. The Final Pour
After you finish layering, pour the rest of the tres leches mixture over everything. Let it sit for a few minutes so the bread can soak up the sweet, spiced milk.
Perfect Serving Ideas
This dessert is full of flavor, but here are a few ideas to make serving it even more special:
- Warm and Cold: Serve a warm piece of Capirotada with a spoonful of cold, unsweetened whipped cream to balance the dulce de leche.
- The Next Morning: This dessert also makes a great breakfast pudding with a cup of strong, bitter espresso or traditional Café de Olla.
What equipment or kitchen supplies do I need?
Mexican Capirotada Tres Leches
Equipment
- Glass Baking Pan 9×13
Ingredients
- 1 loaf french bread
- 5 whole claves
- 1-2 cinnamon sticks
- 4 cup whole milk
- 1 cup water
- 2 cans evaporated milk
- 1 can condensed milk
- 1 can dulce de leche
- 1 tsp corn starch
- 1 cup unsalted butter
- 1 cup queso fresco
- 1 cup raisins
- 1 cup chopped pecans
- 4 large banannas sliced
Instructions
- Place a saucepan over medium heat and add the water, whole cloves, and cinnamon sticks. Let it simmer until the water smells fragrant and turns tea-colored. Remove the spices and discard them. This will give your liquids a warm, aromatic base.5 whole claves, 1 cup water, 1-2 cinnamon sticks
- Whisk the whole milk, evaporated milk, condensed milk, and dulce de leche into the spiced water. Keep whisking until the caramel melts and the mixture starts to simmer. Add the cornstarch and whisk for 30 seconds to thicken slightly, then remove it from the heat.4 cup whole milk, 2 cans evaporated milk, 1 can condensed milk, 1 can dulce de leche, 1 tsp corn starch
- Preheat the oven to 350°F. Cut the French bread into thick slices. Melt the butter and brush it over each piece. Bake for about 10 minutes, until the bread is golden and firm enough to soak up the milk without breaking.1 loaf french bread, 1 cup unsalted butter
- Grease a 9×13 baking dish with any leftover butter. Dip each piece of toasted bread quickly in the milk mixture, then arrange them on the bottom of the pan.
- Sprinkle half of the queso fresco, raisins, and pecans over the bread. Top with a layer of sliced bananas. Repeat the entire process to create a second layer.1 cup queso fresco, 1 cup raisins, 1 cup chopped pecans, 4 large banannas
- After you finish layering, pour the rest of the tres leches mixture over everything. Let it sit for a few minutes so the bread can soak up the sweet, spiced milk.
Video
@roni.tapia.gonzalez Capirotada de Dulce de Leche Recipe | Lent Recipe | Easy Recipes | Mexican Desert | Cuaresma Recetas Ingredients •1 Loaf French Bread •5 Whole Cloves •1-2 Cinnamon Sticks •4 Cups Whole Milk •2 Cans Evaporated Milk •1 Can Condensed Milk •1 Can Dulce de Leche •1 Tsp Corn Starch •2 Butter Sticks •1 Cup Queso Fresco •1 Cup Raisins •1 Cup Chopped Pecans •4 Bananas Sliced #cuaresma #lentrecipes #mexicandessert #capirotada #mexicantiktok #easyrecipe #ronigonzalez #foodie #foodtok #ourtexaswhisk
♬ Malaguena Salerosa – Ferhat Livaneli
