Alfredo Garcia

This is a popular dessert in Mexico, almost like a bread pudding, typically served around the Lenten period, specifically on Good Friday. 

Capirotada de Leche

Slice up the bolillo into 1 inch thick pieces. Place on a baking sheet and toast in the oven for 1-2 hours. 

In a large pot, add the heavy cream, whole milk, evaporated milk, sweetened condensed milk, piloncillo(which is basically brown sugar, you can sub 1 cup brown sugar if you can't find piloncillo), the anise, cloves, cinnamon and vanilla. Set on a medium heat and cook stirring every couple of minutes until the piloncillo is fully melted. 

In a smaller skillet, melt 2 tbsp of the butter, toast up the corn tortillas for 10-15 seconds per side. 

To assemble, get a 9x13 baking dish. Coat the inside of it with the remaining 2 tbsp butter. 

Place the corn tortillas in an even layer on the base of the baking dish coming up to the sides. 

Then start with an even layer of the toasted bolillo. 

Then generously pour over the milk mixture into the bread, about 1 cup total. 

Once the bread is soaked, evenly sprinkle over some of the raisins, pecans, almonds, peanuts, shredded coconut and some of the queso fresco. 

Continue these layers 2 more times or until you've run out of bread. 

Make sure the final/top layer is a layer of all the sprinkled toppings. The additional topping here at the top will be some sprinkles. 

Bake the capirotada at 350 degrees for 40-45 minutes. Check it 25-30 minutes into baking. If it is getting too toasty, cover with foil. 

After it has baked, top it off with a drizzle of sweetened condensed milk(optional).

Let it cool slightly, at least 10 minutes.