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🥇 ▷ Capirota de Leche » Simple and Healthy Recipe! ✅

This is blasphemous, but I didn’t like capirotada crescendo. I think because of the ingredients my family uses: American bread and cheese! (By the way, I told you, so I won’t shock or offend anyone in my family if they’re reading this.) The thing is, though, I love all other types of bread pudding, so I decided to give it another try and make a version that I like and want to eat.

One of the types that I did not know existed until recently is the milk or white capirotada. Instead of piloncillo or piloncillo, a milky syrup similar to that of a tres leches cake is used to bind the pudding. And the day I went to the market to buy the typical dried fruits and nuts of the capirotada, I saw the most beautiful and fragrant dried peaches. The idea of ​​a peach with tres leches cream drove me crazy, so I decided I had to do it. And in fact I found a version of the capirotada that I love. And luckily for me, I had plenty of friends willing to help me finish all the test batches I needed to make! —Rick Martinez

look at this recipe

milk hood

ingredients
  • 2 lbs. 1-2 lbs. picón, concha, bolillo, hoagie, or brioche rolls, cut into ¾” thick slices (about 15 cups)

  • 4 tree chiles

  • 2 cinnamon or 3-inch cinnamon sticks

  • 2 teaspoons of whole allspice

  • 2 teaspoons whole black peppercorns

  • 1 teaspoon whole cloves

  • 4 grams (1 teaspoon Diamond Crystal or ½ teaspoon Morton) kosher salt

  • 6 wide strips of orange zest

  • 5 large egg yolks

  • 1 large whole egg

  • 28 ounces (two 14-ounce cans) sweetened condensed milk

  • 24 ounces (two 12-ounce cans) evaporated milk

  • 2 cups of whole milk

  • 5 tablespoons unsalted butter, melted, plus more for the pan

  • 1 cup mixed raisins, divided

  • 1 1/3 cups mixed nuts (such as peanuts, pecans, sliced ​​almonds, or walnuts), toasted, chopped, broken

  • 2 1/2 cups mixed nuts (such as peaches, pears, apples, mangoes, pineapples, or apricots), cut into ½-inch pieces, divided

  • 250 grams (8.8 ounces) fresh panela or cotija cheese, finely grated or crumbled, divided

Indications
  1. Preheat oven to 300°F. Divide the picon evenly between 2 large rimmed sheets and cook, turning occasionally, until dry and slightly browned around the edges, 30 to 40 minutes. Let cool for at least 10 minutes.

  2. In a small saucepan, combine 1 cup of water with the chiles de arbol, cinnamon, allspice, peppercorns, cloves, and salt. Bring to a boil, lower heat and simmer for 15 minutes. Remove from heat, add the orange zest and let cool. Strain spiced liquid through a fine-mesh sieve into a measuring beaker; discard spices.

  3. Lightly grease a 3-qt. or a 9×132″ pan. In a large bowl, vigorously beat the whole eggs and yolks until pale yellow. Add the condensed milk, evaporated milk, whole milk and spiced liquid and mix until completely combined.

  4. Working a few pieces at a time, dip bread slices into egg mixture until completely coated, about 5 seconds; tap to drain off excess and spread in an even layer in prepared pan (this first layer will use about half of the loaf). Evenly sprinkle half of the raisins, walnuts, dried fruit, and cheese. Repeat layers with remaining bread-egg mixture and garnish with remaining raisins, nuts, and fruit. Reserve the cheese to serve.

  5. Pour over remaining egg mixture evenly then sprinkle with butter. Cover tightly with foil and cook until the capirotada is puffed and slightly browned and small bubbles appear on the sides, 40 to 45 minutes. Raise oven temperature to 325°F and remove foil. Continue cooking until the top is lightly browned, 10 to 20 minutes more. Sprinkle the cheese over the hot capirotada and let stand until the cheese has melted; serve hot.

Rick Martinez is currently living his dream: cooking, eating and enjoying the Mexican Pacific coast in Mazatlan. He is finishing his first cookbook, Under the Papaya Tree, Food from the Seven Regions of Mexico, and he loved traveling the country so much that he decided to buy a beach house. He regularly contributes to Bon Appétit, the New York Times and hosts weekly live cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to Win the Cookie Exchange” in the Christmas edition of Bon Appétit.

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