Capiro-TADA!: Concha Capirotada DIY Recipe

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 

Ingredients:

• 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 

1. 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.
   
   
2. 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.
   
   
3. In a cup empty the package of vanilla atole and add the ½ cup of milk and stir until all lumps dissolve. 
   
   
4. 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.
   
   
5. Bring the remaining milk back to the stove and under medium-heat stir
   in the dissolved atole mix. Continuously stir until thickened and remove
   from heat.
   
   
6. Evenly pour the atole over the capirotada.
   
   
7. 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.