Capirotada de Leche is a yummy, gluten-free bread pudding that’s just the right mix of sweet milk, cinnamon, and layers of bread. It’s a cozy dessert that warms your heart!
I love how easy it is to make and how it fills the house with lovely smells. Serve it warm, maybe with a scoop of ice cream. Trust me, you’ll want seconds! 🍰
Key Ingredients & Substitutions
Bolillos (or gluten-free bread): Bolillos are traditional Mexican bread, but you can use any gluten-free bread. A good alternative is challah or brioche for a softer texture. I often choose bread with a bit of crust for more integrity.
Milk: Whole milk gives a rich flavor, but you can swap it with almond, coconut, or oat milk for a dairy-free version. Each will bring its own unique taste to the dish, which is fun to experiment with!
Sugar: You can use less sugar if you prefer your dessert less sweet. Brown sugar or coconut sugar can be substituted for a slight caramel flavor. I sometimes mix it up with honey for natural sweetness.
Nuts: Pecans or walnuts are great, but if you have nut allergies, sunflower seeds or pumpkin seeds work beautifully too. They add a nice crunch and are packed with nutrients!
Coconut: Shredded coconut adds a lovely texture. If you’re not a fan, you can skip it or substitute with extra nuts or dried fruit for added flavor.
How Do You Ensure the Perfect Custard Consistency?
The custard in capirotada is key to its flavor and texture. To make sure it’s just right, follow these steps:
- Heat the milk gently; avoid boiling it. Stir in sugar, cinnamon, vanilla, and salt until fully dissolved.
- Let the bread soak for at least 10 minutes, ensuring every slice is well-coated. This is crucial for moisture!
- The baking time is important too. Look for a golden top and firm center, which indicates the custard has set.
- If you like your capirotada a bit firmer, bake it longer, but keep an eye on the color.
Enjoy this delightful dessert warm; it’s especially comforting after a meal!
How to Make Capirotada de Leche – Gluten Free
Ingredients You’ll Need:
For the Base:
- 4 bolillos (or gluten-free bread equivalent), cut into slices
For the Custard Mixture:
- 2 cups milk
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
For the Toppings:
- 1/2 cup raisins
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans or walnuts
- 1/2 cup sliced almonds
- 1/4 cup sprinkles (optional)
For Greasing:
- 1 tablespoon butter
How Much Time Will You Need?
This Capirotada de Leche takes about 15 minutes to prepare and 30-35 minutes to bake, making it a total of around 50 minutes from start to finish. Just a little waiting while it bakes, and you have a delicious dessert to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
First, preheat your oven to 350°F (175°C). While that’s heating up, take a baking dish and grease it with the butter. This will help prevent the Capirotada from sticking. Once it’s greased, arrange the bread slices evenly in the dish—make sure they’re snug but not overcrowded!
2. Make the Custard Mixture:
In a medium saucepan, heat the milk over medium heat. Keep an eye on it to avoid boiling! Once it’s warm (not boiling), add in the sugar, cinnamon, vanilla extract, and a pinch of salt. Stir everything together until the sugar melts completely. It should smell really good!
3. Soak the Bread:
Now, pour the warm milk mixture evenly over the bread slices in the baking dish. Let the bread soak for about 10 minutes—this helps it absorb all that delicious flavor. You can gently press down on the bread if you want to make sure it soaks evenly.
4. Add the Toppings:
After the bread has soaked, it’s time to add some texture and sweetness! Sprinkle the raisins, shredded coconut, chopped nuts, and almonds over the top. If you’re feeling festive, add the sprinkles too!
5. Bake to Perfection:
Place the baking dish in your preheated oven and bake for about 30-35 minutes. It’s done when the top is golden and the custard has set firmly. You can check it by gently shaking the dish; it shouldn’t wobble too much!
6. Cool and Serve:
Once it’s baked, remove the dish from the oven and let it cool slightly before serving. You can enjoy Capirotada warm or at room temperature—it’s delicious either way! Grab a fork and dig in!
Can I Use a Different Type of Bread?
Absolutely! If gluten-free bread isn’t available, you can use any type of gluten-free bread like sliced gluten-free brioche or white bread. Just ensure it’s sturdy enough to hold up against the milk mixture. You can also use day-old bread for a better texture!
What Can I Substitute for Milk?
If you want a dairy-free option, you can substitute regular milk with almond milk, coconut milk, or oat milk. Just use unsweetened varieties to keep the sugar levels in check, and feel free to adjust the sweetness based on the milk you choose!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual servings in the microwave or bake them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Can I Add Other Toppings or Ingredients?
Definitely! Feel free to get creative by adding fruits like bananas or apples, or you can incorporate other nuts and seeds. Adjust the sugar or spices to taste, depending on what additional ingredients you bring into the mix!
