By Denise from @hechovistocomido
This version of Capirotada De Leche is my favorite of all the versions my mom makes because it incorporates my favorite Mexican sweet bread: Conchitas. A lesson I've learned when making this dish is the importance of the quality of your sweet bread. For this reason, I am choosy when it comes to my pan dulce and made sure to pick-up it from La Monarca Bakery.
No, I am not sponsored or paid to say this. I truly love their Conchitas! Don't worry, if there isn't one close to you, be sure to visit your local mom-and-pop Mexican bakery.
Hope you enjoy this recipe.
(saving and sharing this recipe is greatly appreciated)
Recipe for Capirotada De Leche
- 7 Vanilla Conchas
- 2 Pink Conchas
- 1 Rebanda
- 1 Package of vanilla-flavored atole
- 4.5 cups of low-fat milk
- ½ Cup of sugar
- Slice all pieces of sweet bread in about 1-inch width. Follow by layering the breed in a 12 X 7-inch heat-resistant pan. Alternate the slices from the different breads.
- In a medium saucepan put to rest 4 cups of milk with ½ cup of milk. Make sure to stir occasionally and remove it from heat when it starts to boil.
- In a cup empty the package of vanilla atole and add the ½ cup of milk and stir until all lumps dissolve.
- Return to your warmed sugar-milk and slowly pour over the bread. Make sure to pour evenly. Observe the dish and stop pouring when you've emptied about half the sugar-milk. Set the remaining milk aside.
- Bring the remaining milk back to the stove and under medium-heat stir
in the dissolved atole mix. Continuously stir until thickened and remove
- Evenly pour the atole over the capirotada.
- Add dried fruit garnishes to your preference. I added ⅓ cup of coconut flakes and ¼ cup of sliced almonds. You may add sprinkles and raisins.