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.
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