Easter is the perfect occasion to spend time with family and friends eating amazing food and lots of sweets. As you start thinking on the perfect way to celebrate this festivity, Nestle La Lechera would like to share with you some Easter-inspired desserts to include in your menu.

Whether you decide to surprise your loved ones with the traditional tres leches bread pudding (capirotada), a carrot coconut cake or a fun and colorful grape surprise dessert for the little ones, everyone will be asking for more.

Find the recipes below and enjoy the season!

  • Tres Leches Bread Pudding  (Capirotada)

Tres Leches Bread Pudding  (Capirotada) Tres Leches Bread Pudding  (Capirotada) Photo: Courtesy

​INGREDIENTS

1 cup NESTLÉ LA LECHERA Dulce de Leche

6 large eggs

2 cups whole milk

1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk

1 can (12 fluid ounces) NESTLÉ CARNATION Evaporated Lowfat 2% Milk

1/4 cup granulated sugar

2 teaspoons ground cinnamon

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

12- to 16-ounce loaf of brioche, challah or French bread, torn into 1-inch pieces (10 to 12 cups)

Optional additions: 1/2 cup raisins, toasted, chopped nuts or finely grated peel from one orange

Vanilla Bean DREYER'S or EDY'S SLOW CHURNED Light Ice Cream

DIRECTIONS

PREHEAT oven to 325° F. Spread dulce de leche over bottom of 13 x 9-inch baking dish.

WHISK eggs in large bowl (large enough to accommodate bread pieces). Whisk in milk, sweetened condensed milk, evaporated milk, sugar, cinnamon, vanilla extract and salt.

ADD bread pieces, and optional additions if using, to milk mixture pressing down to coat. Allow to soak for 5 minutes.

POUR into prepared dish.

BAKE for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; run knife around inside of baking dish to loosen.

INVERT onto serving platter (there will be some dulce de leche left on the baking dish that can be spooned back onto bread pudding). Cut into pieces. Serve with ice cream.

TIP: Leftover bread pudding can be stored in refrigerator in airtight container for up to 4 days.

  • Grape Surprise

Grape Surprise Grape Surprise for the kids! Photo: Courtesy

INGREDIENTS

14 green seedless grapes

Assorted nonpareils or sprinkles

1/2 cup NESTLÉ LA LECHERA Sweetened Condensed Milk

1 cup NESTLÉ CARNATION Instant Nonfat Dry Milk

2 to 4 tablespoons powdered sugar

DIRECTIONS

WASH and completely dry grapes. Place nonpareils in a small bowl. Set aside.

PLACE sweetened condensed milk in a medium bowl. Add dry milk and mix to combine. Add 2 tablespoons of powdered sugar and mix thoroughly until a dough forms, adding additional powdered sugar as necessary to create smooth dough.

REMOVE ½ tablespoon of dough and roll into a ball. Flatten into a disk. Wrap dough around 1 grape. Roll wrapped grape between both hands to form a ball. Roll in nonpareils.

REPEAT with remaining dough and grapes. Place each grape surprise in a mini muffin paper liner. Best served same day.

STORE in refrigerator for up to 1 day.

  • Carrot Cake with Coconut and Dulce de Leche

Carrot Cake with Coconut and Dulce de Leche Carrot Cake with Coconut and Dulce de Leche Photo: Courtesy

INGREDIENTS

Nonstick cooking spray

1 package (16.5 ounces) spice cake mix

1 cup NESTLÉ CARNATION Evaporated Fat Free Milk, plus 1 tablespoon for thinning frosting

1 1/2 cups grated carrots

1/3 cup crushed pineapple, drained

3/4 cup chopped walnuts

1/2 cup sweetened shredded coconut

1/3 cup NESTLÉ LA LECHERA Dulce de Leche (squeezable bottle)

1 container (16 ounces) cream cheese frosting

Foil-wrapped chocolate eggs

DIRECTIONS

SPRAY 9-inch Bundt pan with nonstick cooking spray.

PREPARE cake mix according to package directions substituting water with 1 cup evaporated milk.

STIR in carrots, pineapple and nuts.

POUR into prepared 9-inch Bundt pan.

BAKE for 45 minutes or until small knife inserted in cake comes out clean. Let cool in pan on wire rack for 45 minutes.

UNMOLD onto a large plate or tray.

HEAT a small skillet over medium heat. Add shredded coconut and toast, stirring frequently, until coconut begins to brown. Remove from heat.

POUR dulce de leche over top of cake. Let rest for 10 minutes.

ADD 1 tablespoon evaporated milk to frosting and stir until frosting thins.

FROST top surface of cake with cream cheese frosting. Top with toasted coconut and decorate with foil wrapped chocolate eggs by placing them in center of bundt cake.

TIP: Substitute spice cake mix with yellow cake mix plus 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg.

If NESTLÉ LA LECHERA Dulce de Leche is not available in a bottle, warm canned dulce de leche and stir in 1 tablespoon of NESTLÉ CARNATION Evaporated Fat Free Milk to thin consistency.