Capirotada Tres Leches

Ingredients

• 1 cup of water
• 1 small sugar cane cone (piloncillo)
• 1 star anise
• 2 cloves
• 1 cinnamon stick
• 1 cup whole milk
• 1 can of evaporated milk
• 2 tsp vanilla extract
• 1/3 cup sweetened condensed milk
• Some butter
• 2 to 3 bolillo bread
• Dried raisins

Instructions

1. Set a saucepan to medium high heat and add one cup of water, one small sugar cane cone (piloncillo), one star anise, two cloves, and one cinnamon stick.
2. Wait until the piloncillo dissolves, about five minutes.
3. Add one cup of whole milk, one can of evaporated milk, two teaspoons of vanilla extract, and one third cup of sweetened condensed milk. Mix and let it simmer for about five minutes, then set aside.
4. In a pan set to medium heat, add some butter and start toasting the bolillo bread cut into smaller pieces until golden, about three minutes per side.
5. Grease a 13 by 9 baking dish with butter and arrange the bread in layers.
6. Add some raisins, shredded coconut, sliced almonds, pecans, and some of the milk mixture in each layer.
7. Repeat the process with another layer of bread, raisins, coconut flakes, almonds, pecans, and more milk mixture.
8. Add sprinkles on top.
9. Bake in the oven at 350 degrees for 10 minutes.
10. Optionally drizzle some sweetened condensed milk before serving.