Capirotada de Leche (Mexican Bread Pudding) | Sweet Heat with Rick Martinez | Food52

This sweet, creamy, eggy bread pudding is traditionally served in Mexico during Lent. Every household has its own version -- and Rick is making his (you guessed it!) spicy and sweet. Instead of a piloncillo or dark brown sugar, this version features a milky syrup similar to the one in a tres leches cake, along with dried peaches, chile de arbol and traditional spices. GET THE RECIPE ►► https://f52.co/3c3tVnr

For more of Rick's cooking and daily updates on Choco, follow Rick on Instagram: @rick_andrew_martinez

VIDEO CHAPTERS:
0:00 Intro
1:09 Our Ingredient Lineup
4:20 Steeping Our Spices
6:22. Getting the Bread Toasty
7:20 Whipping Up the Custard
11:11 Adding All the Mix-Ins
12:08 Putting It Together
17:02 Digging In

Capirotada de Leche
PREP TIME: 30 minutes
COOK TIME: 1 hour 30 minutes
SERVES: 8

2 pounds 1-2 lbs. picón, concha, bolillo, hoagie rolls, or brioche, cut into ¾" thick slices (about 15 cups)
4 chiles de árbol
2 3-inch sticks canela or cinnamon
2 teaspoons whole allspice
2 teaspoons whole black peppercorns
1 teaspoon whole cloves
4 grams (1 teaspoon Diamond Crystal or ½ teaspoon Morton) kosher salt
6 wide strips orange zest
5 large egg yolks
1 whole large egg
28 ounces (two 14-oz. cans) sweetened condensed milk
24 ounces (two 12-oz. cans) evaporated milk
2 cups whole milk
5 tablespoons unsalted butter, melted, plus more for pan
1 cup mixed raisins, divided
1 1/3 cups mixed nuts (such as peanuts, pecans, sliced almonds, or walnuts), toasted, chopped, divided
2 1/2 cups mixed dried fruit (such as peaches, pears, apples, mango, pineapple, or apricots), cut into ½” pieces, divided
250 grams (8.8 oz.) queso fresco, panela, or cotija, finely grated or crumbled, divided

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