Capirotada

Takes 65 minutes | Serves 8 |

Ingredients

1.5 liter water
3 units Piloncillo cones ( or 5 dl brown sugar)
3 units Mexican cinnamon sticks
3 units whole cloves
150 g raisins
75 g roasted, salted peanuts
12 slices bolillo or French bread slices
200 g shredded Monterey Jack Cheese (gauda or mild cheddar)

Steps

Preparation

• Preheat oven to 175 C.
• In a medium-sized stockpot, add the water, piloncillo, cinnamon sticks, and cloves over medium-high heat. Allow the piloncillo to completely dissolve and the syrup thickens, about 10 to 15 minutes.
• Slice the bolillos or French bread about 1 cm thick and assemble on a baking sheet. Toast in the oven for about 15 to 20 minutes.
• In a deep 20x20 cm baking dish, spray the bottom with cooking spray.
• Layer the toasted bread, sprinkling raisins, peanuts, and cheese between layers, until the baking dish is full. Add extra cheese and raisins on top.
• Spoon the syrup over the assembled dish until all the bread is moist.
• Bake for 40 minutes until golden brown.
• Serve warm and enjoy.