Milk & Picón Capirotada

An Authentic Dessert

Enjoy this deliciously moist capirotada featuring a boozy tres leches mixture laced with Brandy! Plus, this capirotada is made with pan picón, a classic Mexican bread.

Ingredients

Tres Leches
• 1 cup Evaporated Milk
• 1 cup Condensed Milk
• 1 cup Whole Milk
• 1 tsp Vanilla Essence
• Brandy

Picón Bread
• 5 pcs. Picón Bread (or Northgate Market® sliced picón bread for capirotada)
• Butter
• Brandy
• ¼ cup Toasted Sliced Almonds
• ¼ cup Toasted Pecans
• ¼ cup Raisins
• ¼ cup Toasted Shredded Coconut
• ¼ cup Sprinkles

Directions

1. For the tres leches: In a bowl, combine evaporated milk, condensed milk, whole milk, vanilla essence and Brandy. Mix thoroughly and set aside.
2. For the capirotada: Slice picón bread and set aside or use Northgate Market® sliced picón bread for capirotada instead. In a skillet, melt butter and fry picón bread slices for 3 minutes on each side. Set aside.
3. On a baking dish, arrange picón bread slices and pour in tres leches. Add almonds, pecans, raisins, and shredded coconut on top. Repeat the layers until all the ingredients are used up and bake at 356 °F for 15 minutes. Garnish milk and picón bread capirotada with sprinkles.
4. Serve milk and picón bread capirotada with a cup of coffee on the side.