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Tres Leches Capirotada with Pan Dulce



– 4 (3-ounce) picon or concha bread, chopped in 1-inch pieces – 2 cups Real California milk, room temperature, divided – 1 tablespoon corn starch – 2 ounces piloncillo – 1 cinnamon stick – ¾ cup Real California evaporated milk – ¾ cup Real California sweetened condensed milk – ¼ cup Real California Mexican crema – 1/3 cup sliced almonds – 1/3 cup dry cranberries – Nonpareils for sprinkling :Milk, Hispanic Dairy, Capirotada, Tres Leches, Evaporated Milk, Condensed Milk, Concha, Hispanic, Lent
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Preheat oven to 350° F.

Spray a 10x5x2 dish (or an 8-cup) oven-safe casserole dish with non-stick cooking spray and arrange bread pieces in layers. Set aside.

Combine cornstarch and 2 tablespoons milk in a small bowl.  . Stir until cornstarch dissolves.  . Set aside.

Combine, remaining milk, piloncillo and cinnamon in a medium saucepan over medium heat.  . Stir until piloncillo dissolves. Add evaporated milk, sweetened condensed milk and crema. Bring to a low simmer and stir in cornstarch mixture. Continue stirring, bring to a simmer; about 1 minute, remove from heat and set aside.  . Let mixture cool for 10 minutes.

Add liquid mixture to casserole dish with bread using a large spoon, covering bread evenly and letting mixture seep through. Top with almonds and cranberries

Bake uncovered for 15 minutes or until bread begins to brown and liquid has been absorbed.

Serves 6

Recipe and image created by Ericka Sanchez/@nibblesnfeasts and Nicole Presley/@presleyspantry for the CMAB