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Milk Capirotada

  • Prep 20 min
  • Total 45 min
  • Ingredients 8
  • Servings 8
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Ingredients

3
cups milk
1
stick cinnamon
1
cup brown sugar
6
conchas (Mexican sweet roll or bread), finely cubed
4
eggs
1
teaspoon vanilla
1/2
cup chopped walnut (optional)
1/4
cup sprinkles (optional)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
288.0
% Daily Value
Total Fat
7.2g
11%
Saturated Fat
2.7g
14%
Cholesterol
102.2mg
34%
Sodium
312.6mg
13%
Total Carbohydrate
45.2g
15%
Dietary Fiber
1.2g
5%
Sugars
23.1g
Protein
10.3g
% Daily Value*:
Vitamin C
0%
0%
Calcium
17.60%
18%
Iron
11.20%
11%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Use day-old bread.

Try adding 1/2 cup of raisins or dry cranberries to the capirotada.

Directions

  • 1 Preheat the oven to 350°F.
  • 2 Over low heat, warm the milk with the stick of cinnamon and brown sugar, until the sugar has completely dissolved. Remove from heat, take out the cinnamon stick, and let the milk cool for 5-10 minutes.
  • 3 Grease a 9x13 inch pan with butter. Arrange the pieces of concha.
  • 4 Add the eggs and vanilla to the milk mix, and once blended together, pour over the pieces of bread.
  • 5 Add the walnuts and sprinkles. Bake for 25 minutes or until the capirotada has set and is golden brown.
  • 6 Remove from the oven and let cool for at least 10 minutes before serving. ¡Buen provecho!

Milk capirotada is a traditional dessert from the state of Jalisco made with a kind of bread called picón. Capirotada can also be prepared using semitas or conchas (two other kinds of bread). Since conchas are my favorite kind of sweet Mexican bread, I chose to use it in this recipe. While most milk capirotadas are baked slowly for several hours, the beauty of this particular recipe is that you can enjoy all the flavors of this traditional dish in under an hour. Milk capirotada is often prepared for Lent and Christmas celebrations. I think it also makes a beautiful, deliciosa offering on Day of the Dead altars or as a Thanksgiving dessert.

Rate and Comment

Leslie Limon Leslie Limon
September 28, 2015

Milk capirotada is a traditional dessert from the state of Jalisco made with a kind of bread called picón. Capirotada can also be prepared using semitas or conchas (two other kinds of bread). Since conchas are my favorite kind of sweet Mexican bread, I chose to use it in this recipe. While most milk capirotadas are baked slowly for several hours, the beauty of this particular recipe is that you can enjoy all the flavors of this traditional dish in under an hour. Milk capirotada is often prepared for Lent and Christmas celebrations. I think it also makes a beautiful, deliciosa offering on Day of the Dead altars or as a Thanksgiving dessert.