Milk Capirotada, a cherished Mexican bread pudding, offers a comforting and unexpectedly delightful culinary experience. This traditional dessert transcends the ordinary, transforming stale bread into a symphony of textures and flavors. Imagine the soft, sweet embrace of soaked bread, kissed by cinnamon and a hint of citrus, all enveloped in a rich, creamy milk custard. The subtle crunch of nuts and the sweetness of raisins add delightful contrasts, making each bite a delightful journey. This comforting classic is surprisingly easy to make, and perfect for sharing with loved ones.
Forget complicated recipes and tedious processes; this Milk Capirotada recipe is designed for even the most novice baker. We'll guide you through each step, ensuring a perfectly textured and flawlessly flavored bread pudding that will become a family favorite. Ready to embark on this delicious culinary adventure? Let's dive into the step-by-step process and create this magical Mexican treat.
Tools Needed
- Baking pan
- Pot
- Knife
- Mixing bowl
- Whisk
- Oven
- Tweezers (optional)
- Container
Ingredients
- Concha bread (or Picón bread): 7-8 large shells
- Plantains: 2
- Butter: 4-5 tablespoons
- Water: 1 cup
- Piloncillo: 100g
- Cornstarch: 1/2 cup
- Whole milk: 1 cup + 2 cups
- Condensed milk: 397g
- Evaporated milk: 354ml
- Cinnamon stick: 1
- Vanilla extract: 2 tablespoons
- Egg yolks: 2
- Peanuts: 1 cup (approx.)
- Raisins: 1 cup (approx.)
- Walnuts
- Prunes: 283g (approx.)
- Almonds
- Coconut
- Cheese
Step-by-Step Instructions
Step 1. Prepare the Bread and Ingredients
- Air the bread shells overnight. Cut the bread into slices, leaving the crust on, simulating Picón bread. Save the leftover pieces for filling gaps.
- Cut the plantains into elongated slices.
- Brown the plantains in a pan with butter over medium-low heat, about 2-3 minutes per side until golden brown.
- In a separate bowl, whisk together cornstarch and whole milk until smooth. Set aside.
Step 2. Make the Milk Mixture
- In a pot, dissolve the piloncillo in water over medium heat.
- Once the piloncillo is dissolved, add whole milk, condensed milk, evaporated milk, and a cinnamon stick. Stir well.
- Simmer for about 5 minutes. Temper the egg yolks with a little of the warm milk, then whisk them into the main milk mixture. Continue stirring until thickened, like atole. Remove from heat and stir in vanilla extract.
Step 3. Assemble and Bake
- Grease a baking dish with butter. Layer the bread shells, leaving some gaps for the leftover pieces.
- Pour the milk mixture evenly over the bread. Top with peanuts, raisins, walnuts, prunes, almonds, coconut, cheese (optional), and plantains.
Step 4. Bake to Perfection
- Bake at 350°F (175°C) for 30 minutes, covered with aluminum foil. Remove foil and bake for another 5-7 minutes to brown the top.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- If you don't have Picón bread, substitute with Concha bread.
- Use ripe plantains for the best flavor and texture. If using regular plantains, don't brown them.
- Cornstarch with vanilla flavoring can be used, eliminating the need for extra vanilla extract.
Nutrition
- N/A
FAQs
1. Can I use different types of bread for Capirotada?
Yes! While bolillo is traditional, you can experiment with other crusty breads like French bread or even challah. Just make sure it's slightly stale for best results.
2. How can I store leftover Capirotada?
Store leftover Capirotada in an airtight container in the refrigerator for up to 3 days. It's delicious cold or reheated gently in the microwave or oven.
There you have it – your very own delicious and authentic Milk Capirotada! This comforting dessert is perfect for any occasion, from casual weeknight treats to festive gatherings. Enjoy the sweet rewards of your hard work, and savor every bite of this traditional Mexican delight.