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A slice of Tres Leches Capirotada with bread, nuts, and dried fruit in sweet milk.

Tres Leches Capirotada

A decadent fusion dessert that combines the spiced, comforting layers of Mexican bread pudding (capirotada) with the creamy, moist soak of a classic tres leches cake. It features toasted bread, nuts, and raisins soaked in a spiced three-milk mixture, resulting in a symphony of creamy, custardy, and chewy textures. Topped with crumbled queso fresco for a perfect salty-sweet finish, it's an unforgettable make-ahead dessert.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert
Cuisine: Fusion, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 stale bolillo rolls or 1 large loaf French bread, cut into 1-inch cubes
  • 4 tablespoons unsalted butter, melted
  • 8 ounces piloncillo, chopped, or 1 cup packed dark brown sugar
  • 1 cup water
  • 2 cinnamon sticks
  • 4 whole cloves
  • 1 star anise pod
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup raisins or zante currants
  • 1/2 cup peanuts or pecans, roughly chopped
  • 1/2 cup crumbled queso fresco or cotija cheese, for garnish

Equipment

  • Oven
  • 9x13 inch baking dish
  • Large baking sheet
  • Saucepan
  • Large mixing bowl or pitcher
  • Whisk
  • Spatula
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 350°F (175°C). Toss bread cubes with melted butter on a baking sheet. Bake for 15-20 minutes, stirring halfway, until golden and dry. Set aside.
  2. In a saucepan, combine piloncillo (or brown sugar), water, cinnamon sticks, cloves, and star anise. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer for 10 minutes to infuse. Remove from heat and discard the whole spices.
  3. In a deep 9x13 inch baking dish, scatter half of the toasted bread cubes. Sprinkle half of the raisins and nuts over the bread. Repeat with remaining bread, raisins, and nuts.
  4. Slowly pour the warm spiced syrup evenly over the entire bread mixture, allowing it to seep down.
  5. In a large bowl, whisk together the whole milk, evaporated milk, sweetened condensed milk, vanilla, and ground cinnamon until smooth. Gradually pour this tres leches mixture over the bread layers. Gently press down on the top with a spatula to submerge.
  6. Let the dish sit at room temperature for 30 minutes to allow the bread to begin absorbing the liquid.
  7. Bake in the preheated oven for 30-40 minutes, until the top is golden brown and the center is set but still has a slight jiggle.
  8. Remove from oven and let cool completely in the dish. Just before serving, crumble queso fresco over the top as garnish.

Notes

Stale or toasted bread is essential to prevent a mushy texture. The dessert improves as it sits and can be made a day ahead. Store leftovers covered in the refrigerator for up to 4 days. Serve slightly warm, at room temperature, or chilled, optionally with whipped cream or vanilla ice cream. Variations: Add chocolate chips, use coconut milk, incorporate sautéed apples, or add a tablespoon of rum to the milk mixture.