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BAKE YOUR OWN CAPIROTADA Capirotada and Milk a (makes approx. 4.5 pounds) PICONES PICK YOUR FAVORITE, = GaTOASTED.BREAD OR PICONES. a ae ET Le = —_ Step 1 Milk Preparation: Place milk into saucepan and bring to simmer, add piloncillo, cinnamon, cloves, and anise. Mix well and bring to a simmer until piloncillo is completely dissolved. Pull from heat and set aside to prepare capirotada. (Ingredients below) Step 2 Capirotada Preparation: in an oven safe deep dish, baste margarine on the bottom and sides of pan until the entire bottom and sides are completely coated with margarine, place one layer of toasted bread, sprinkle some raisins, add 1/2 of milk recipe, place second layer of bread, sprinkle the remaining raisins and add the remaining milk recipe on top. Step 3 Cover pan with aluminum foil, place pan ina pre-heated 350°F oven for approx. | hour or until internal temperature reaches 165°F for 15 seconds. Step 4 Pull from oven and garnish with shredded coconut, sliced almonds, and rainbow sprinkles. Ingredients for Milk: Ingredients for Capirotada: (makes approx. /3 gallon) (makes approx. 4.5 pounds) ‘egal. Milk 60z. Margarine Istick Cinnamon Boz. Toasted Bread ltbsp. Vanilla or Picones Ipinch Ground Cloves (Sliced & Toasted) lpinch Ground Anise 30z. — DryRaisins 60z. _ Piloncillo ‘egal. Prepared Milk SON oe Mission Carb Balance Tortillas 8 Count, 120 Jarritos Flavors. & a QQ or Mineragua. © z 12 Pack Bottles BE wan ‘CUSTOMER Fa Yo fa ey rte age 12 Pach Beale. Pies Withovt Prchane, $1) serv A callin ae Mahatma Manarma SSinashee es ata -20209 GE 30 Sees -Comn
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