Pineapple Capirotada

Name: Pineapple Capirotada
Total time: 1500 s
Ingredients: 2 cups vegetable oil (about 480 ml); 1 baguette, sliced; 1 can sweetened condensed milk; 2 cups chopped pineapple in syrup (about 340 grams); 1/2 cup raisins (about 75 grams); 1/2 cup dried cranberries (about 60 grams); 1/2 cup shelled peanuts (about 70 grams); 1/2 cup shredded coconut (about 40 grams); 3 oz cream cheese, cut into cubes (about 90 grams)

Kary @kary1980

León, Gto. México

Pineapple Capirotada

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Ingredients

25 minutes

2 cupsvegetable oil (about 480 ml)
1baguette, sliced
1 cansweetened condensed milk
2 cupschopped pineapple in syrup (about 340 grams)
1/2 cupraisins (about 75 grams)
1/2 cupdried cranberries (about 60 grams)
1/2 cupshelled peanuts (about 70 grams)
1/2 cupshredded coconut (about 40 grams)
3 ozcream cheese, cut into cubes (about 90 grams)

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Steps

25 minutes

1

Preheat the oven to 350°F (180°C).
2

Heat the oil in a skillet. Once hot, fry the bread slices until golden on both sides. Drain on paper towels to remove excess oil and set aside.
3

Blend the sweetened condensed milk with half of the pineapple. Set aside.
4

In a baking dish, arrange the fried bread. Pour the condensed milk mixture over the bread, then sprinkle with raisins, peanuts, cranberries, shredded coconut, the remaining chopped pineapple, and cream cheese cubes. Bake for 15 to 20 minutes or until the top is golden. Remove from the oven and serve.