Name: Tex Mex Capirotada
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 6 cups of cubed bolillo bread (or French bread); 1 cup of shredded Monterey Jack cheese; 1 cup of chopped pecans; 1 can (12 oz) of evaporated milk; 1 can (14 oz) of sweetened condensed milk; 1 tablespoon of vanilla extract; 1 teaspoon of ground cinnamon; 1/2 teaspoon of ground cloves; 1/2 cup of raisins; 1/2 cup of melted butter; 1 cup of crushed cornflakes

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large bowl, combine the cubed bread, shredded Monterey Jack cheese, and chopped pecans.
In a separate bowl, whisk together the evaporated milk, sweetened condensed milk, vanilla extract, ground cinnamon, and ground cloves until well combined.
Pour the milk mixture over the bread mixture and stir gently to coat all the bread cubes. Let it sit for about 10 minutes to allow the bread to absorb the liquid.
Gently fold in the raisins, making sure they are evenly distributed throughout the mixture.
Pour the melted butter over the top of the bread mixture and sprinkle the crushed cornflakes on top.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and continue to bake for an additional 15-20 minutes, until the top is golden brown and the mixture is bubbly.
Remove from the oven and let it cool slightly before serving. This dish is best enjoyed warm, but it can also be served at room temperature.

Ingredients

Instructions

Nutrition Facts

You may have missed