Capirotada De Leche Recipes

MEXICAN CAPIROTADA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
• Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
• Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.

CAPIROTADA DE LECHE

Steps:

• 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.

CAPIROTADA DE LECHE

Steps:

• Mix 1 cup milk and cornstarch in a bowl until no lumps remain.
• Combine remaining 3 cups milk in a large pan with cinnamon stick and vanilla bean. Stir in milk-cornstarch mixture. Hold an egg yolk over the bowl and break its skin to release the inner yolk into the bowl; discard the skin. Repeat to add remaining yolks and whisk to combine. Bring to a boil, stirring constantly.
• Reduce heat to medium-low, and add condensed milk. Taste to see if it's sweet enough; if not, add sugar. Cook and stir until it's thick like a yogurt drink, 5 to 10 minutes. Remove from the heat. Remove and discard cinnamon stick and vanilla bean.
• Grease a 9x13-inch pan with butter. Slice dinner rolls into 1/2-inch thick pieces.
• Making about 3 or 4 layers in the prepared pan, start with a layer of bread. Cover bread with some of the milk mixture, but don't overdo it. Decorate with pecans, raisins, coconut, and sprinkles. Repeat layers until all ingredients are used up. Cover and refrigerate for at least 3 hours.