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Milk Capirotada

Name: Milk Capirotada
Prep time: 20 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
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)

Prep 20 min
Total 45 min
Ingredients 8
Servings 8

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.

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)

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!

Use day-old bread.
Try adding 1/2 cup of raisins or dry cranberries to the capirotada.

No nutrition information available for this recipe

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.