Savor the Delight of Creamy Milk Capirotada: A Classic Mexican Dessert
Capirotada, also known as Mexican bread pudding, offers a sweet treat that warms the heart. This dish combines toasted bread with a rich milk mixture, topped with delicious cheese, nuts, and raisins. Each bite presents a delightful balance of flavors and textures, making it perfect for family gatherings and special occasions.
Why Make This Recipe
Creamy Milk Capirotada not only satisfies your sweet tooth but also brings a taste of tradition into your kitchen. This dish celebrates Mexican heritage and provides a cozy dessert that everyone loves. Its easy preparation makes it suitable for cooks of all skill levels. Enjoy this recipe as a way to connect with culture and create lasting memories with loved ones.
How to Make Creamy Milk Capirotada
Ingredients
- 4 tablespoons unsalted butter
- 8 oz piloncillo, chopped, or 1 cup packed dark brown sugar
- 2 whole cinnamon sticks
- 1 cup water
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- 1/2 cup chopped pecans or walnuts
- 1 cup shredded Monterey Jack or mild cheddar cheese
Step by Step
- Preheat your oven to 350°F (175°C).
- Melt butter in a large skillet over medium heat. Add bread cubes in batches and toast, stirring frequently until golden brown and crisp around the edges. Once done, transfer the toasted bread to a 9×13 inch baking dish and spread it evenly.
- While the bread toasts, make the syrup: In a saucepan, combine piloncillo (or brown sugar), cinnamon sticks, and water. Bring this to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 5-7 minutes until slightly thickened. Remove from heat and discard the cinnamon sticks.
- In a large bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, and vanilla extract.
- Slowly pour the warm cinnamon syrup into the milk mixture while whisking constantly to combine.
- Scatter raisins and chopped nuts evenly over the toasted bread in the baking dish.
- Pour the warm milk and syrup mixture evenly over the bread, raisins, and nuts. Press down gently with a spatula to ensure all bread is submerged.
- Sprinkle the shredded cheese evenly over the top.
- Place the baking dish in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the baking dish, creating a water bath.
- Carefully transfer the nested pans to the preheated oven. Bake for 50-60 minutes until the top is golden brown, the cheese is bubbly, and the center is set but has a slight jiggle.
- Remove the baking dish from the water bath and place it on a wire rack. Let the pudding rest for at least 20 minutes before serving warm.
How to Serve Creamy Milk Capirotada
Serve warm, allowing the cheese to melt slightly. Garnish with extra nuts or a sprinkle of cinnamon for added flavor. Pair this dessert with a dollop of whipped cream or vanilla ice cream for a delightful contrast to the warm, creamy pudding.
How to Store Creamy Milk Capirotada
Store any leftovers in an airtight container in the refrigerator to maintain freshness. It can last for up to three days. To reheat, simply warm it in the oven or microwave until heated through. Enjoy the comforting flavors even on busy days!
Tips to Make Creamy Milk Capirotada
- Use day-old bread for the best texture. It helps to absorb the milk without becoming too soggy.
- Experiment with different types of nuts for added flavor.
- If you prefer a sweeter dessert, increase the amount of sugar in the syrup.
Variation
You can add sliced bananas or apples for a fruity twist. Adjust spices by adding a pinch of nutmeg or substituting the cinnamon for a unique flavor profile.
FAQs
1. Can I use different types of bread?
Yes, you can utilize any bread you have on hand, such as French bread, challah, or even whole grain.
2. Is Capirotada gluten-free?
Traditional Capirotada uses wheat bread, so it’s not gluten-free. However, you can substitute gluten-free bread to make it suitable for those with dietary restrictions.
3. Can I make this ahead of time?
Absolutely! You can prepare the dish a day in advance. Just cover and refrigerate it before baking. Increase the baking time slightly if you bake it cold from the fridge.
This delightful Creamy Milk Capirotada recipe makes for a sweet ending to any meal and a great way to feed family and friends. For more delicious ideas, check out this high-protein chicken salad or our crispy garlic chicken fried rice. Enjoy your culinary journey!
Creamy Milk Capirotada
Ingredients
For the pudding
- 4 tablespoons unsalted butter For toasting the bread
- 8 oz piloncillo, chopped Or substitute with dark brown sugar
- 2 whole cinnamon sticks For flavoring the syrup
- 1 cup water
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- 1/2 cup chopped pecans or walnuts
- 1 cup shredded Monterey Jack or mild cheddar cheese
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Melt butter in a large skillet over medium heat. Add bread cubes in batches and toast, stirring frequently until golden brown and crisp around the edges. Once done, transfer the toasted bread to a 9×13 inch baking dish and spread it evenly.
- While the bread toasts, make the syrup: In a saucepan, combine piloncillo (or brown sugar), cinnamon sticks, and water. Bring this to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 5-7 minutes until slightly thickened. Remove from heat and discard the cinnamon sticks.
- In a large bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, and vanilla extract.
- Slowly pour the warm cinnamon syrup into the milk mixture while whisking constantly to combine.
- Scatter raisins and chopped nuts evenly over the toasted bread in the baking dish.
- Pour the warm milk and syrup mixture evenly over the bread, raisins, and nuts. Press down gently with a spatula to ensure all bread is submerged.
- Sprinkle the shredded cheese evenly over the top.
- Place the baking dish in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the baking dish, creating a water bath.
- Carefully transfer the nested pans to the preheated oven. Bake for 50-60 minutes until the top is golden brown, the cheese is bubbly, and the center is set but has a slight jiggle.
- Remove the baking dish from the water bath and place it on a wire rack. Let the pudding rest for at least 20 minutes before serving warm.